Grilled Sweet Potato and Napa Cabbage Salad and Lime Vinaigrette

recipe courtesy Cooking Light

Grilled Sweet Potato and Napa Cabbage Salad and Lime Vinaigrette

3 medium sweet potatoes (2 pounds)

5 tablespoons olive oil, divided 

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/4 cup fresh lime juice

2 tablespoons warm water

2 teaspoons honey

Dash of hot sauce (optional)

1 jalapeño pepper, seeded and minced

3 cups shredded Napa cabbage

1 cup sliced red onion

1/3 cup pumpkin seeds, toasted

1/4 cup chopped green onions 

1/4 cup chopped fresh cilantro

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.

Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.  Serves 6.