Sweet Potato Noodle Salad Peanut (Printable Version)
Spiralized sweet potatoes, crisp veggies, and a savory peanut sauce combine for a fresh, vibrant dish.
# Ingredients:
→ Peanut Dressing
01 -
120 ml peanut butter, crunchy or smooth
02 -
30 ml tamari or soy sauce
03 -
15–30 ml sriracha, adjusted to taste
04 -
1 jalapeno, finely diced
05 -
3.5 g ground ginger
06 -
60–120 ml water, as needed
→ Sweet Potato Noodles
07 -
5 ml olive oil
08 -
1 clove garlic, finely diced
09 -
120 ml frozen edamame
10 -
1 medium sweet potato, spiralized
→ Salad
11 -
720 ml baby spinach
12 -
240 ml cabbage, shredded
13 -
3 green onions, diced
# Steps:
01 -
Combine peanut butter, tamari or soy sauce, sriracha, jalapeno, ground ginger, and 60 ml water in a blender. Blend on high until smooth, gradually adding more water to achieve a pourable consistency.
02 -
Spiralize the sweet potato using the spaghetti blade. Heat olive oil in a pan over medium heat. Sauté garlic and spiralized sweet potato for 3 minutes, tossing regularly. Add frozen edamame and continue cooking for an additional 2–3 minutes until edamame is heated through and sweet potatoes are tender but not mushy. Remove from heat.
03 -
In a large bowl, combine baby spinach, shredded cabbage, diced green onions, and the cooked sweet potato noodle and edamame mixture. If serving immediately, toss with the peanut dressing. For later serving, add dressing to individual portions to prevent wilting.
# Notes:
01 -
To maintain optimal texture, add the dressing only to portions being served immediately; reserve remaining dressing separately for leftovers.