• Kim Campbell

Spiralized Sweet Potato Salad

Updated: Jun 22, 2018

This colorful and unique salad is almost a meal by itself. The sweet potato noodles and peanut sauce are a perfect match!

Prep Time: 20 minutes Cook Time: 3 minutes

Yields: 4 servings



¼ cup peanut butter

¼ cup water

1 teaspoon grated ginger

2 cloves garlic

2-3 tablespoon low sodium tamari sauce

1 tablespoon rice vinegar

1 tablespoon sriracha

3 tablespoon lime juice

2 teaspoon maple syrup


2 large sweet potatoes, spiralized

1 cup peas or edamame, frozen or fresh

1 cup purple cabbage, shredded

1 cup chopped fresh kale


½ cup pepitas

¼ cup chopped cilantro


  1. Place the the sauce ingredients into a blender and blend until smooth and creamy.

  2. Peel the sweet potatoes. Using a spiralizer, create long strips of spiralized sweet potato “noodles”. Set aside. Place the remaining prepared vegetables into a large bowl.

  3. Boil a large pot of water and blanch the sweet potatoes until tender but still holding their shape, about 2-3 minutes depending on the thickness of your noodles. Drain and rinse in cold water to "shock" which stops the cooking process. Toss the cooked sweet potato spirals with with the remaining vegetables and dressing. Garnish with pepitas and cilantro.

Kim's Hints: You can also find already spiralized sweet potatoes in many supermarkets today. This is the perfect solution if you don't want to invest in a spiralizer. If you are interested in purchasing a spiralizer, I recommend Paderno: https://www.padernousa.com/4-blade-spiralizer/

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