This Sweet Potato Noodle Salad with Peanut Dressing combines fresh spinach, cabbage and green onion with sautéed sweet potato noodles and shelled edamame.
One of my favorite things in life is a good peanut sauce. From my Pad Thai Veggie Salad to my Lettuce Wraps, I can’t get enough.
So, why not add another recipe to the regular rotation that will give me an excuse to eat more peanut sauce?
Brilliant, I know.
And this Sweet Potato Noodle Salad with Peanut Dressing is just what the doctor ordered.
Fresh spinach, cabbage and green onion are combined with lightly sautéed sweet potato noodles and shelled edamame.
Then the whole thing is tossed (yes, we’re tossing the salad) with a slightly spicy and gingery peanut dressing.
This salad is light but filling, fresh but zesty – it really includes the whole range of flavors.
Don’t have a spiralizer?
No problem.
Just slice your sweet potato into thin strips – I’m talking as thin as you can get em.
And if you’re thinking about getting a spiralizer, I say do it! They range from $10-$20 and can be used for all kinds of recipes.
I got mine at Williams-Sonoma, but you can find them at Target or online.
Need more salad inspo? Check out my Sweet Potato Quinoa Salad with Cilantro Pesto or Chopped Salad with Tofu Feta.
Sweet Potato Noodle Salad with Peanut Dressing
Ingredients
FOR THE PEANUT DRESSING
- 1/2 cup crunchy or smooth peanut butter
- 2 tbsp. tamari or soy sauce
- 1-2 tbsp. sriracha to taste
- 1 jalapeno diced
- 2/3 tsp. ground ginger
- 1/4 - 1/2 cup water as needed
FOR THE SWEET POTATO NOODLES
- 1 tsp. olive oil
- 1 clove garlic diced
- 1/2 cup frozen edamame
- 1 sweet potato spiralized
FOR THE SALAD
- 3 cups baby spinach
- 1 cup shredded cabbage
- 3 green onions diced
Instructions
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FOR THE DRESSING: Combine all of the ingredients in a blender, starting with only 1/4 cup of water. Blend on high until combined, adding more water as needed.
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FOR THE SWEET POTATO NOODLES: Using the spaghetti spiralizer fitting, cut the sweet potato into noodles. Place a pan on the stove over medium heat. Add olive oil, garlic and sweet potato and sauté for 3 minutes, flipping with tongs regularly. Add edamame to the pan and cook for an additional 2-3 minutes, or until edamame is warm and sweet potatoes are tender but not mushy. Remove from the heat.
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FOR THE SALAD: Combine spinach, cabbage, green onions and sweet potato noodle/edamame mixture in a large bowl. If eating all at once, add dressing and toss to combine. If you don't think you will finish the whole salad, add dressing to each serving to avoid spinach from wilting.
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Do you have nutritional information on your recipes?
How long do cooked sweet potato noodles last in the fridge, 2-5 days, or less?
Yes, they will definitely last in the fridge for 3-5 days. The only thing you may notice is they will get softer over time.
I need to pull out my spiralizer more often— and this is totally giving me inspiration 🙂
I’m the same way – my spiralizer spends months tucked away and then I rediscover it and spiralize everything in sight.
What are you using to cut the sweet potato?
A spiralizer – they cost anywhere from $5-$20 and you can get one at Target 🙂