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Creamy Peanut & Lime Sweetpotato Slaw

Shredded sweet potatoes dressed with peanut butter, lime and cilantro whip up into a low cost, diabetes friendly side dish.
Created for NC Sweetpotato Commisssion by: Tessa Nguyen, RD, LDN
Print Recipe


  • ¼ cup peanut butter
  • ½ cup rice vinegar
  • 1 lime, zest & juice
  • 2 tsp honey
  • ¼ tsp salt
  • ¼ tsp black pepper
  • t tbsp chopped cilantro
  • 4 cups sweetpotatoes, peeled, julienned and cooked al dente


  • In a large bowl, whisk together peanut butter, rice vinegar, lime zest and juice, honey, salt and pepper until smooth.
  • Gently fold in cilantro and julienned sweet potato until well combined.
  • Refrigerate slaw for at least 30 minutes.
  • Serve chilled.
  1. Use sunflower seed butter, almond butter or any other nut/seed butter to accommodate for any food allergies or taste preferences.
  2. As an option, garnish the slaw with crushed peanuts and additional cilantro.
Serves: 8