Description
A simple sweet potato noodle salad, served warm. Made with a tasty lemon turmeric dressing. AIP, Paleo and Whole30 friendly.
Ingredients
Units Scale
For the Salad:
- 1 Tbsp avocado oil (or other neutral cooking oil)
- 1 large sweet potato, spiralized
- 1 cup finely shredded cabbage
- 3 green onions, sliced
For the Lemon Turmeric Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh-squeezed lemon juice
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp turmeric
Instructions
- Spiralize the sweet potato, shred the cabbage, and slice the green onion. Add dressing ingredients to a small mason jar or dressing bottle and shake to combine. Set aside.
- Add 1 Tbsp cooking oil to a large skillet warmed over medium-high heat. Add sweet potato noodles and shredded cabbage and sauté until softened, about 3-5 minutes.
- Add sliced green onions and the Lemon Turmeric Dressing to the skillet and toss to combine. Serve warm.
Equipment
spiralizer
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12″ skillet
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dressing bottle
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Store leftovers in an airtight container in the fridge for up to 3 days. Serve leftovers warm or cold. I like to add some cold sweet potato noodles to my large green salad the next day, for lunch.
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 193
- Fat: 16g
- Carbohydrates: 12.7g
- Fiber: 2.4g
- Protein: 1.5g
Keywords: sweet potato noodle salad, lemon, turmeric, easy, quick, side dish, sweet potatoes