Grilled Sweet Potato and Napa Cabbage Salad with 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 (1 1/3 c.); 259 calories.

VERDICT:  I had to modify the recipe a bit.  It's December, so I roasted the sweet potatoes in the oven at 400 degrees for about 25 minutes and toasted the pumpkin seeds in a skillet.  Also, my leftover Napa cabbage had gone squishy in some places, so I added some romaine to make up the volume.  All in all, it turned out really well.  Keep.