Mardi Gras Salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 178, total fat 12 G., saturated fats 2 G., proteins 2 G., carbohydrates 16 G., fiber 4 G., cholesterol 0 mg, sodium 371 mg, sugar 7 G.
Calories 178, total fat 12 G., saturated fats 2 G., proteins 2 G., carbohydrates 16 G., fiber 4 G., cholesterol 0 mg, sodium 371 mg, sugar 7 G.
This roasted and fresh vegetable salad is as bright and colorful as the Mardi Gras carnival for which it's named. Orange sweet potatoes, yellow beets, purple cabbage, and green onions symbolize the traditional colors of the holiday. And the combination of soft, starchy vegetables and crisp, fresh cabbage in a zesty Creole dressing makes this salad incredibly delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 small sweet potatoes, peeled and cut into 1cm pieces (about 2 cups)
- 4 small red and yellow beets, peeled and cut into 0.8cm thick pieces (about 2 cups)
- 1/3 cup extra-virgin olive oil, divided in half
- 2 teaspoons Dijon mustard
- 1 teaspoon Creole seasoning
- 1 tsp onion powder
- A pinch of sugar
- 1 tbsp red wine vinegar
- 2 cups finely shredded white cabbage
- 2 cups thinly shredded red cabbage
- 0.5 cup chopped green onions
We recommend
Recipes with similar ingredients: sweet potato, beet, red cabbage, Cajun seasoning, Dijon mustard, green onions, onion powder
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Place the sweet potato and beetroot on the baking sheet. Drizzle with 3 tablespoons of oil, season with salt and pepper, and toss to coat. Spread in a single layer and bake until the sweet potato is cooked through and the beetroot is tender, about 25 minutes. Remove from the oven and let cool.
- Meanwhile, in a large salad bowl, combine the mustard, Cajun seasoning, onion powder, and sugar. Stir in the vinegar, then slowly whisk in the remaining 2.5 tablespoons of oil. Continue whisking until the dressing emulsifies.
- Add all the cabbage and green onions to the bowl and toss to coat with the dressing. Add the baked sweet potato and beets and toss gently. Season with salt and pepper to taste.
Author of the recipe - Kardea Brown is an American chef, caterer, and television personality.
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