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Sweet Potato Noodle Salad
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This salad is my new favorite! Once you try it I’m sure you will not just fall in love with the salad, but also the amazing dressing. The secret to creamy dairy-free salad dressings is raw cashews. They add creaminess and virtually no taste, so you can transform it into whatever flavors you like.
I know the list of ingredients for the dressing is long, but the salad ingredients is relatively short, AND the amount is enough for two salads – so you can certainly double the salad ingredients to make a salad for a crowd, or store the rest of the dressing in the fridge to enjoy as a dip or with other salads, especially those that match the Asian flavors. I haven’t tried yet, but I’m sure it would also work on warm Asian noodle dishes or grilled chicken.
Serve the salad as a side to your favorite protein or a starter to an Asian-inspired meal. Or turn it into a light lunch by adding a source of protein such as edamame, tuna or baked tofu.
Notes:
The instructions explain how to roast the sweet potato in the oven, but I always make it in the air-fryer as it’s much faster. So if you have an air-fryer follow the same steps, just set the temperature at 160C and roast for about 10-12 minutes.
If you don’t have a high-speed blender, make sure to soak your cashews for at least 3 hours. If you forget, 30 minutes in boiling water should also do the trick.
Chopped roasted cashews as a topping add a nice crunch, and if you’re up for making another favorite recipe, then these Coconut Chill Cashews will impress your family and friends even more.
Sweet Potato Noodle Salad
Ingredients:
- 1 large sweet potato, about 380g
- 1 tablespoon olive or avocado oil
- 280g rice noodles (about 1 1/2 cups )
- 3 pcs Persian cucumbers, chopped
- 1 cup (20g) fresh coriander
Dressing:
- 1/2 cup (80g) raw cashews, soaked for 3 hours
- 1/2 cup (120ml) water
- 3 tablespoons avocado or mild olive oil
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup or honey
- 2-3 tablespoons lime juice
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger, minced or grated
- 1/4 cup (10g) packed fresh cilantro
- 1 tsp sriracha, or any spicy sauce you prefer
Topping:
Roasted and chopped cashews or Coconut Chili Cashews
Instructions:
- Soak your cashews especially if you don’t have a high-speed blender.
- Preheat the oven to 375F or 180C.
- Wash and dry the sweet potato, then chop into cubes, about 1 cm. No need to peel. Toss with the oil and salt and pepper to taste. Transfer to a baking sheet and spread it out. Then roast in the oven until soft in the middle and starting to brown around the edges, about 20 minutes, moving them around halfway through to cook evenly. Let them cool.
- Meanwhile, make the dressing. Place all the ingredients for the dressing in the blender, making sure to add the liquids first, then blend until smooth. Use straight away or transfer to a jar and store in the fridge.
- Follow the instructions on the rice noodles package, boiling them for 2 minutes less than what it says. Then drain and make sure they are dry before adding them to your serving dish.
- Add the rest of the salad ingredients, then some of the dressing, and mix to distribute. Taste and add more dressing as needed. Serve with chopped cashews on top for added crunch.
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