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Warm Red Cabbage And Sweet Potato Salad

Sweet potatoes with a crisp, tender warm cabbage base.

Course Side Dish
Total Time 15 minutes
Servings 2
Author Vegan Bajan


  • 2 cups sweet potato diced
  • 1 tbsp vegan butter
  • 1/8 tsp fair trade organic brown sugar
  • 4 tbsp olive oil
  • 1/4 cup raisins
  • 2 tbsp almond slices
  • 2 tsp lemon juice
  • 1 tsp red wine vinegar
  • 1/2 medium head red cabbage shredded
  • 2 cloves garlic diced
  • 1 cup water


  1. Combine sweet potato, butter, brown sugar in water to boil for 10 minutes are until cooked and water has evaporated.

  2. Add 2 tbsp of oil, raisins, almonds, lemon juice and vinegar and cook for few more minutes until all liquid is evaporated.

  3. Heat remaining oil in a large skillet over high heat and add cabbage and garlic. Cook for 5 minutes, or until cabbage wilts some, stirring often. 

  4. Transfer cabbage to serving bowl and top off with the sweet potato mixture.