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This vibrant sweet potato noodle salad with peanut dressing is my go to for a quick and nourishing lunch especially when I want big flavor with minimal effort. Spiralized sweet potatoes bring a fun twist and the creamy punchy peanut sauce ties everything together in the most crave worthy way.
I whipped this up for a picnic on a hot afternoon and everyone asked for seconds and the recipe. Now it is a regular in my meal prep rotation.
Ingredients
- Peanut butter: brings depth and creaminess pick a peanut butter that lists only peanuts and maybe salt for best flavor
- Tamari or soy sauce: adds savory balance look for a naturally brewed version for full flavor and less salt
- Sriracha: delivers gentle heat taste as you go if you like it spicier
- Jalapeno: gives subtle fresh zing select a firm jalapeno and remove seeds for less heat
- Ground ginger: warms up the flavors use ground ginger for convenience or fresh if you like
- Water: thins out the dressing add a little at a time until just pourable
- Olive oil: helps sauté veggies choose extra virgin for best taste
- Garlic: gives aroma and savory note fresh garlic cloves make a big difference here
- Frozen edamame: brings bright green color and filling protein buy shelled and steam quickly
- Sweet potato: becomes the star noodle look for a nice firm orange sweet potato for best spiralizing
- Baby spinach: soft greens that amp up nutrition and pair perfectly with the dressing
- Shredded cabbage: adds crunch and color choose purple or green or a mix for visual variety
- Green onions: finish with a fresh bite make sure they are crisp and bright
Step-by-Step Instructions
- Make the Peanut Dressing:
- Add peanut butter tamari or soy sauce sriracha diced jalapeno ground ginger and a quarter cup of water to your blender. Blend on high until the mixture is smooth. If the dressing looks too thick drizzle in more water a little at a time until you reach a creamy pourable consistency. Taste and adjust sriracha if you want extra heat.
- Spiralize and Cook the Sweet Potato Noodles:
- Fit your spiralizer with the spaghetti blade. Twist the sweet potato through to create noodles. Heat olive oil in a skillet over medium heat. Add the diced garlic and spiralized sweet potatoes. Stir every thirty seconds with tongs for about three minutes so the potatoes soften slightly but do not break apart. Add frozen edamame and continue cooking another three minutes until edamame is hot and sweet potatoes are tender but still have a slight bite. Remove from heat.
- Toss the Salad Together:
- Put baby spinach shredded cabbage and diced green onions into a large salad bowl. Add the warm sweet potato noodle and edamame mixture right on top. If you plan to eat the whole salad at once pour the peanut dressing over and toss everything well. If not only dress what you are eating to keep the greens fresh for later meals.
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Edamame has always been my go to for quick protein and it makes this salad surprisingly hearty. My kids love twirling the sweet potato noodles and we end up fighting for the last scoop every time.
Storage Tips
Keep the undressed salad components in an airtight container in the fridge for up to three days. Store the peanut dressing separately in a jar and shake before using. Only add dressing right before serving so the greens stay crisp and bright.
Ingredient Substitutions
Swap almond or cashew butter if you wish to avoid peanuts. Soy sauce makes a fine substitute for tamari if you do not need the salad to be gluten free. If you do not have edamame frozen green peas work well for protein.
Serving Suggestions
Pile this salad in a bowl topped with toasted peanuts or cashews for crunch. Add grilled chicken or tofu for extra protein. Wrap the salad in rice paper rolls for a fun finger food.
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Cultural and Historical Context
Sweet potato noodles are popular in many Asian cuisines notably Korean japchae. This salad puts a fresh spin by using spiralized raw sweet potatoes which stay slightly crisp and mingle beautifully with Southeast Asian style peanut dressing.
Recipe FAQs
- → Can I use regular pasta instead of sweet potato noodles?
Yes, you can substitute spiralized sweet potato with regular pasta or other vegetable noodles, but sweet potato adds a unique flavor and texture to the dish.
- → Is the peanut dressing spicy?
The dressing has a mild to moderate heat level from sriracha and jalapeño. You can easily adjust the spice to your taste.
- → How can I make this dish gluten-free?
Use tamari in place of soy sauce to keep the salad gluten-free, and ensure any other add-ins are certified gluten-free.
- → Can I prepare the components ahead of time?
Yes, both the dressing and noodle mixture can be made in advance. Store separately and toss with greens and dressing just before serving.
- → What protein can I add to this salad?
Grilled tofu, shrimp, or chicken are excellent additions that pair well with the peanut dressing and sweet potato noodles.
- → How do I spiralize sweet potatoes at home?
Use a spiralizer fitted with a spaghetti blade. Peel the sweet potato, then twist it through the machine to create long, curly noodles.