Recipe by Chef Mercedes Melendez
Demonstrated at the Decatur Farmers Market on Saturday, September 23rd.
Ready in: 30 minutes
Active time: 15 minutes
Makes thirty side salad portions or ten large portions.
From the market:
- Four sweet potatoes from Mealor Family Gardens–$4.00
- Three sweet peppers from Jody’s Farm–$2.00
- One red onion from Mealor Family Gardens–$1.00
- One carrot from Jody’s Farm–$1.00
- Two cups of muscadines from Mealor Family Gardens–$4.00
- One head of cabbage from Jody’s Farm–$2.00 (can substitute any sturdy green like kale or collards)
- One cup of sungold or cherry tomatoes from Mealor Family Gardens–$3.00
Total produce cost: $17.00
- 1/4 cup of apple cider vinegar, or vinegar of your choice
- 1/2 tsp salt
- 2 tablespoons of coconut oil
- One pinch of black pepper
- Dice sweet potatoes into small cubes and cook in a medium hot pan with one tablespoon of oil. Stir occasionally.
- While the sweet potatoes are cooking, prepare the vinaigrette for the salad. Dice the onion and place into a mixing bowl. Cover with vinegar. Quarter the muscadines and half the tomatoes. *You can leave the seeds in the muscadines, they’re completely edible and good for your hair and nails!* Add to onion mixture and let rest.
- When the sweet potatoes are almost done, add diced carrot to the pan and stir to incorporate. Cook until the carrots and sweet potatoes can be easily pierced by a fork. Remove from heat and set aside.
- Shred the cabbage (or green of choice) and place into a large bowl. Add salt, a pinch of pepper, and one tablespoon of oil to the greens. Massage the greens (like a cat making biscuits!) until soft.
- Add the onion, tomato, and muscadine mixture to the greens. Add the sweet potatoes and carrots and mix thoroughly. Serve warm.
Will keep at least three days in the fridge and can be served chilled.
Our at-market Educational Chef demos are made possible by the generous support of Les Dames d’Escoffier International – Atlanta Chapter and Piedmont Healthcare.