Red Cabbage and Sweet Potato Salad

Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo ~~        CIMG2617-001

Cook outs, picnics, barbecues, pot lucks.  Summer is the ideal time of year for entertaining and parties.   I have a dim memory of having a salad something like this at my friend Paula’s house for Thanksgiving.  She said she was tired of all the standard sweet potato recipes and made this salad instead.  I thought the combination of ingredients was amazingly delicious – which is why I remember it all these years later – but I am sad to report it ‘s not a good vehicle for the roasted marshmallows that usually come along with sweet potatoes on Thanksgiving.

How did I get side tracked from summer entertaining?  I brought this salad with me to a pot luck and it was a BIG hit.  In fact, although I say it serves 6 to 8 – it was completely polished off by six women of a certain age.  The good news is this recipe is easily doubled if you are cooking for a crowd.

Happy summer outing – enjoy!

Red Cabbage and Sweet Potato Salad

You can take lots of liberties with this recipe – add any vegetables you like, substitute raisins or craisins for the dried apricots, use nuts instead of seeds or omit them – use whatever you have on hand.


2 cups diced red cabbage

1 cup diced cooked sweet potato

3/4 cup thinly sliced celery

1/2 cup finely diced onion (sweet)

1/2 cup chopped parsley

1/2 cup diced roasted red pepper

1/4 cup finely diced dried apricot

2 tablespoons pumpkin or sunflower seeds

3 tablespoons olive oil

3 tablespoon red wine vinegar

1 tablespoon chopped capers

1 tablespoon Dijon mustard

1 teaspoon anchovy paste, optional

1 clove garlic, put through garlic press

Salt and pepper to taste

Place the cabbage, sweet potato, celery, onion, parsley, red pepper, dried apricot, and pumpkin or sunflower seeds in a large bowl.


In a small bowl combine the oil, vinegar, capers, mustard, anchovy paste, and garlic.

CIMG2612-001  CIMG2614-001

Pour over salad and toss.  Season with salt and pepper to taste.


Serves 6 to 8





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