Chef William Gentry made Grilled Napa Cabbage Slaw with Sweet Potato Dressing (see recipe below) and gave us preview of Seasoned Sunday, a beer and sausage event at Wedge Oak Farm in Lebanon on Sunday, November 11 from 12pm-5pm. The event raises money and awareness for the Tennessee Local Food Summit, which takes place later in November. Five local chefs are preparing sausage dishes using Wedge Oak farm's locally raised heritage pork, and 4 local breweries will each offer 2 beers. Vegetable dishes will be cooked over the fire by Chef William Gentry. Get tickets at www.eventbrite.com/e/seasoned-sunday-sausage-and-beer-tickets-51825869571 and more information at www.facebook.com/events/180570212853014. Follow the event on social @seasonedsunday.
Grilled Napa Cabbage Slaw with Sweet Potato Dressing
Slaw
4 cups grilled sliced Napa Cabbage
1 cup of shredded sweet potato
1/2 cup of chopped pumpkin seeds
Dressing
1 small baked and peeled Sweet Potato
1 cup apple cider vinegar
2 cups grape seed oil
1 teaspoon white truffle oil
1/4 teaspoon cinnamon
1 clove garlic
2 teaspoons salt
1 teaspoon ground black pepper
Water to thin
For the slaw, cut your Napa cabbage and a half and grill until nicely chard on all sides. Pull the cabbage from the heat and allow to cool. Shred sweet potato and set aside. Chop toasted pumpkin seeds and set aside.
For the dressing, combine all ingredients, except water, and blend to a smooth consistency. Add water as needed.
Thinly slice the cabbage and toss with half of the shredded sweet potato. Add dressing to the slaw mixture to desired amount. Garnish with chopped pumpkin seeds and remaining shredded sweet potato.
