Recipe: Tupelo Honey Coleslaw with Sweet Potatoes and Sunflower Seeds

I know we were all more than a little disappointed when, way back in May, the Rapture, for lack of a better term, "blue-balled" us.

All that hype...all those brownies we ate...and then what were we left with? 

An extra five pounds (optimistic estimate) on our thighs and a rain date of October 21, 2011.

Just enough time to lose that brownie weight, run a marathon, and then regain it all back on October 20th. 

Really?  Fabulous timing, thanks Harold.



And if the biblically hot temperatures we've been having this summer haven't been enough to convince you that it might actually be coming this time.

I offer you further proof.



I. Made. Coleslaw. And. Liked it.

Hallelujah.

Now you may be saying, "But Joanne!  Your apartment is a no-mayo zone.  However did you do this?"

On a wing and a prayer and a cup of Greek yogurt, my friend.  That's how.



As fate would have it, I ended up with both cabbage and carrots in my CSA this week, which were just so fresh and crisp and straight-from-the-farm that I didn't want to adulterate them by cooking them down until they lost all semblance of their former selves.

Thus a slaw, it was, and since I've been putting Greek yogurt into everything I make lately, I figured, eh, why not?

Throw in some roasted sweet potatoes and sunflower seeds for some salty crunch and you've got a coleslaw that is (a) figure friendly and (b) quite likeable.

It really is too bad that it signals the beginning of the end.  It totally deserves better.

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If you want to see more of me this weekend, check out this guest post I did for one of my favorites - Xiaolu of 6 Bittersweets - Zucchini and White Beans with Creme Fraiche Pesto.  Jaw droppingly good.

Tupelo Honey Coleslaw with Sweet Potatoes and Sunflower Seeds
Serves 6, adapted from Tupelo Honey Cafe

Ingredients

• 1 small cabbage, shredded
• 5-6 carrots, shredded
• 2 medium sweet potatoes, diced
• 1/3 cup salted sunflower seeds
• 2 tbsp red wine vinegar
• 5 tbsp sugar
• 1 cup greek yogurt OR 1 cup  mayo
• 2 tbsp dijon mustard
• 2 tbsp stone ground mustard
• hot pepper sauce, to taste
• 4 1/2 tsp worcestershire
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400.  Combine the cabbage and carrots in a large bowl.  Place the diced sweet potato on a baking sheet lined with foil and bake for 20-30 minutes or until tender.
2. Mix the sweet potato and sunflower seeds into the cabbage/carrot mixture.
3. In a separate bowl, combine the red wine vinegar, sugar (I found it to be a bit sweet, so maybe add half the sugar first and then adjust to taste), yogurt, mustards, hot sauce and worcestershire sauce.  Whisk in the sea salt, black pepper, and olive oil.  Season to taste with salt, pepper, sugar, and hot sauce.
4. Toss dressing with the cabbage mixture, adding a bit of water if necessary to thin it.

I am submitting this to Weekend Herb Blogging, which is being hosted this week by Lynne of Cafe Lynnylu.