Original recipe by Greg Collier: Sweet Potato Pikliz (New York Times)
First, whisk together dressing ingredients:
1/4 C cider vinegar, 1/4 C fresh lime juice, 3 Tb honey, 2 cloves minced garlic, 1 1/2 tsp salt, 1 Tb chopped fresh oregano, and (if you want heat) 1 seeded chopped jalapeño ( I did NOT add jalapeño for tasting but did add it for personal eating. With heat it makes a great side for barbecue!).
Slaw ingredients: place immediately in dressing to preserve color
1/2 pound (8 oz) raw, peeled, grated sweet potato, 1/2 medium sweet onion thinly sliced, 1/2 C thinly sliced radishes, and 1/2 C thinly sliced young turnips (I did NOT put these in because mine were bitter.).
Cover and place in fridge overnight to serve either cold or at room temp. Crunchy and lots of flavor!