Asian Confetti Slaw

• 1/4 cup toasted sesame oil
• 3 small sweet potatoes (about 1 1/2 pounds), cubed
• 1/2 pound mushrooms of choice, sliced
• 1/4 cup rice vinegar
• 2 tablespoons low sodium soy sauce
• 1/2 head purple cabbage (about 1 pounds), shredded
• 2 medium carrots, peeled and cut into fine strips
• 1 cup fresh cilantro, roughly chopped
• 1/2 cup fresh mint, roughly chopped
• 1 tablespoon toasted sesame seeds
• juice of 1 lemon (optional)

1. In a large skillet, heat sesame oil over medium-high heat until just hot. Add sweet potato and saute, stirring occasionally, until golden and fork tender (about 12 minutes). Using a slotted spoon, transfer potatoes to paper towel lined plate to cool, ensuring the majority of oil remains in skillet.
2. Add mushrooms to skillet and continue to saute until mushrooms are just cooked through and crispy (an additional 4-5 minutes). Stir in rice vinegar and soy sauce, remove from heat and allow to cool to room temperature.
3. Once cooled, in a large serving bowl toss sweet potato, mushrooms with all liquids, cabbage, carrots, cilantro, and mint. Top with sesame seeds and lemon juice.

sesame oil, sweet potatoes, mushrooms, rice vinegar, soy sauce, purple cabbage, carrots, fresh cilantro, fresh mint, sesame seeds, lemon

Taken from food52.com/recipes/33097-asian-confetti-slaw (may not work)