Eva Owen taught me two very important lessons. The first was about purple potatoes and the second about passover.
At a street-side bakery case she pointed out some purple macaroon like confections and told me they were made from purple sweet potatoes. The spuds are both hearty enough to stand in place of wheat flour and sweet enough to go without sugar.
I'd enjoyed orange, yellow and white sweet potatoes. These purple ones intrigued me. Their brilliant color seemed like the perfect backdrop for a spring time feast. As I learned about the Passover meal from my new friend, I thought these should be a part of it.
This is a simple salad. Perfect for a picnic, family feast or to have in the refrigerator for quick meals on busy week days and nights. Slaws last the test of time, prepare ahead and reap the rewards later.
3 to 6 purple sweet potatoes (they are often small), chopped in julienned strips
5 scalllions, chopped
1 large carrot, cut in julienned strips
5 small or 1 large red radish, sliced in circles
3 cups chopped cabbage
Peel the potatoes. Cook in a steamer or microwave, covered for 7 minutes.
While the potatoes are cooling, chop the remaining vegetables. Toss all ingredients together in a large serving bowl. Refrigerate for at least 1 hour.
If you are passionate about potatoes: