Hungry Haley

it's more than food

Easy Sweet Potato Cole Slaw (Vegan, GF)

Grain-Free, Salad, VeganHaley HansenComment

First summer recipe comin' in HOTTTTTTT (and late... sorry). And when I say "HOTTTTTTT" you better believe I'm not kidding. I don't know the exact temp right now in SLO, but I do know that its high enough for my complex, abnormally-low-temperature internal system to sweat while boiling potatoes. No, not roasting potatoes - can you imagine what would happen if I turned on the oven? - all I'm doing here is boiling some potatoes. 

And sweating all the while. Joy. 

Maybe it sounds like I'm complaining quite a bit, but I'm actually not. Tricked ya', didn't I? I have, like, a negative number of things to complain about, if that's possible. Summer vacation is oh-so-sweet to me right now - I'm (temporarily) living in a buuhhhhhhh-eautiful house with some similarly beautiful girls, in the sunshine-rich city of San Luis Obispo, gazing out the window in the sunroom (yes, this house has a flippin' sunroom) at Bishop's Peak, full and happy and relaxed and excited knowing I have leftovers of this magnificently summery sweet potato cole slaw now wrapped up in the fridge. 

I'm (still) unemployed, but (still) adamantly searching for a job. After my interview today, I ran a few errands, made lunch, and then decided that spending the rest of my day at the beach sounded pretty fantabulous, so that's what we did - "we" being Chia and me, duh. The Avila Beach sun complimented the ever-present wind, and the two practically teamed up to massage my skin as I lay on my towel, nose buried in Girl Defined for a solid two hours. 

There was a two or three minute period during which disruptive thoughts like, Haley, you're being lazy - you should be out applying for more jobs. And you haven't even worked out today, so what makes you think you can just lay here like a beached whale?, startled me like the icy ocean water (it's much colder than the water in SoCal). BUT I was like "nuh-uhhhhh don't go there with me - I've been working hard and my circumstances make the job-hunt a tad bit difficult. I'm searching and I'm praying and I'm faithful that God will provide the right work at the right time.. so THERE." 

And then I took a deep breath, re-opened my book, and picked up where I left off. Don't bug me, negativity. You're not welcome here. You wouldn't even like this sweet potato cole slaw - it's too yummy for you. Go eat something rotten and smelly. 

But, as for you, my dear readers, you deserve this. You deserve something simple and quick to prepare, but doesn't compromise in the taste department. YOU don't compromise - you work your (h)ass off (see what I did there?) and I bet you're sweaty and hungry, so now's the time. Now is cole slaw time, relaxing time, and summertime :) 

Makes 2-3 servings 

1 cup dairy-free yogurt
2 tbsp. mustard
2 tbsp. apple cider vinegar
1 tbsp. sweet chili sauce (optional)
1 tbsp. celery salt
1 tsp. onion powder
1/2 bag Trader Joe's Broccoli Slaw
1 large sweet potato, washed and diced
Salt and pepper, to taste
Cilantro and a squeeze of lemon juice, for garnish

  1. Toss the sweet potato cubes into a saucepan, cover with water, and bring to boil. Cook for about 10 minutes, or until the potatoes are almost tender to when poked with a fork. Strain, transfer to a bowl, and refrigerate to stop cooking. 
  2. In a small dish, whisk together the first six ingredients and then stir in the broccoli slaw. Gently fold in the cooled sweet potato cubes, sprinkle with salt and pepper, and serve with chopped cilantro and a squeeze of lemon juice. 
  3. Store the leftovers in an airtight container in the fridge for up to three days. 
  4. Enjoy! 

Adapted from here.