This is a new take on one of my all-time favorite recipes, my taco salad. This one has a red cabbage base, so it feels like a delightful cross between a normal taco salad and a slaw. I used the same creamy cashew dressing that I use in my other taco salad recipe. I also obviously kept the avocado because I couldn’t imagine a taco salad without it. The other toppings are roasted sweet potatoes and spiced pecan crumbles. The sweet potatoes get the same ancho garlic seasoning that my sweet potato fries do. The spiced pecan crumbles are really just an ancho-spiced variation of the walnut crumbles that I use in other taco salads.
The cabbage can be tossed with the dressing in advance, so this salad is also super easy to pack. I would know, as I packed it for lunch 3 days in a row 😉 I couldn’t be happier with how this salad turned out. It’s super hearty and has a nice mild kick from the ancho seasoned sweet potatoes and pecans. Now I’m inspired to find even more creative ways to make taco salad!
- 1½ lbs. sweet potatoes (about 2 large), scrubbed and cut into small chunks
- 1 T. olive oil
- 2½ tsp. ancho chile powder, divided
- 1 tsp. garlic powder, divided
- ¾ tsp. sea salt
- 1 c. coarsely ground pecans
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander
- ¼ tsp. Mexican oregano
- 1 T. coconut aminos or tamari
- 1 head red cabbage (about 2 lbs.), shredded
- 1 recipe creamy cashew dressing (recipe here)
- 1-2 avocados, diced
- Preheat oven to 450F.
- Toss the sweet potatoes with the oil, 1½ tsp. ancho chile powder, ¾ tsp. garlic powder and salt. Spread out on a greased or lined baking sheet.
- Roast for 40-45 minutes, tossing halfway. Potatoes should be soft and take on some color.
- Combine the pecans, remaining 1 tsp. ancho chile powder, remaining ¼ tsp. garlic powder, cumin, coriander, oregano and coconut aminos.
- Toss the cabbage with the cashew dressing. You might not need quite all of it. Top with sweet potato, pecan crumbles and diced avocado.