Cabbage salad holds up well when you toss it with hot, crisp roasted vegetables like the sweet potatoes in this recipe.
Heat the oven to 400 degrees.
Cut 1 lb. of sweet potatoes into a large julienne pieces about 2 inches long. Toss them with 1 T. olive oil, 1 t. sesame oil, and 1 T. soy sauce, then arrange in a single layer on a baking sheet. Roast until they are nicely browned on one side.
Finely mince 1 large clove of garlic.
Flip the sweet potatoes, sprinkle the garlic over them, and then cook until the garlic just begins to brown.
Meanwhile, cut a head of cabbage in half. Place the top half cut-side down and cut down into it, shredding the entire thing as finely as possible.
Make a dressing combining 2 T. coconut oil (melted) and the juice of 1 lime plus salt, black pepper or hot pepper flakes, and a little honey — all to taste.
Toss the cabbage with the dressing, allow to sit 5 minutes, then toss again.
Chop 2 C. fresh spinach and 1 C. cilantro leaves.
When the sweet potatoes are done, toss them well with the dressing and season with salt and more lime juice if necessary. Then add the spinach and cilantro and toss once more.