Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw Recipe | Food Network

Ingredients

• 1 cup finely shredded green cabbage
• 1/2 cup finely shredded red cabbage
• 1/2 cup shredded carrots
• 1/4 cup rice wine vinegar
• 1 teaspoon sugar
• 1 fresh lime, juiced
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 large sweet potatoes
• 4 tablespoons canola oil, plus more for sauteing
• 2 (8-ounce) tempeh cakes
• 2 cups water
• 1 cup lite soy sauce
• 1 cup barbecue sauce
• 1 large onion, thinly sliced
• 1 teaspoon brown sugar