This vibrant salad boasts an abundance of richly flavored sweet potato noodles, complemented by a zesty peanut dressing and succulent sautéed edamame. Feeding a few friends or preparing a large batch to stash away for future lunches is a wonderful idea!
Vibrant Sweet Potato Noodle Salad with Creamy Peanut Dressing: A Vegan and Gluten-Free DelightSweet Potatoes 2-3
Peanuts 1/4 cup
Maple Syrup 2 tablespoons
Apple Cider Vinegar 2 tablespoons
Coconut Oil 1 tablespoon
Garlic Powder 1 teaspoon
Salt 1/4 teaspoon
Peppercorns 1/4 teaspoon
Red Bell Pepper 1 medium
Cilantro leaves for garnishFor the Dressing:For the Noodles:For the Salad:How to craft a Delicious Sweet Potato Noodle Salad with Creamy Peanut Dressing for Vegan and Gluten-Free Enthusiasts
Vibrant Sweet Potato Noodle Salad with Creamy Peanut Dressing: A Vegan and Gluten-Free Delight
Sweet Potatoes 2-3
Peanuts 1/4 cup
Maple Syrup 2 tablespoons
Apple Cider Vinegar 2 tablespoons
Coconut Oil 1 tablespoon
Garlic Powder 1 teaspoon
Salt 1/4 teaspoon
Peppercorns 1/4 teaspoon
Red Bell Pepper 1 medium
Cilantro leaves for garnish
For the Dressing:
- 1/2 cup creamy or crunchy peanut butter
- 2 tablespoons tamari
- 1-2 tablespoons Sriracha, to taste
- 1 jalapeño, diced
- 2/3 teaspoon ground ginger
- 1/4-1/2 cup water, as needed
For the Noodles:
- 1 teaspoon olive oil
- 1 clove garlic, diced
- 1 sweet potato, spiralized
- 1/2 cup frozen edamame
For the Salad:
- 3 cups baby spinach
- 1 cup shredded cabbage
- 3 green onions, diced
How to craft a Delicious Sweet Potato Noodle Salad with Creamy Peanut Dressing for Vegan and Gluten-Free Enthusiasts
- Combine all the dressing ingredients in a blender, initiating the process with 1/4 cup of water, then proceed to blend until smooth and well combined.
- Combine ingredients at high speed until a uniform mixture forms; adjust liquid levels as necessary for desired consistency.
- Utilizing the spiralizer attachment, transform the sweet potato into delicate, curly noodles.
- Heat a pan on the stovetop to a moderate temperature setting of around medium.
- Combining the olive oil, garlic, and sweet potato, I then cooked them in a pan for three minutes, frequently turning the mixture using tongs to ensure even cooking throughout.
- Add the edamame to the pan and cook for a further 2-3 minutes, or until they’re warmed through and the sweet potatoes reach a tender yet still firm texture. Remove them from the heat.
- A harmonious blend of textures and flavors: combine fresh spinach leaves, crisp shredded cabbage, pungent green onions, and the earthy sweetness of sweet potato noodles or edamame in a spacious bowl.
- When consuming them simultaneously, be sure to incorporate the dressing by tossing all the ingredients together thoroughly. To prevent wilted spinach, consider adding dressing to individual servings if you’re unsure you’ll finish the entire salad.
