Lime Peanut Sweet Potato Noodles Salad
Try this Lime Peanut Sweet Potato Noodles Salad recipe, or contribute your own.
Try this Lime Peanut Sweet Potato Noodles Salad recipe, or contribute your own.
- Carbohydrate 27.31976 g
- Cholesterol 0 mg
- Fat 27.6057175 g
- Fiber 6.01412475061417 g
- Protein 4.2812025 g
- Saturated Fat 3.79932875 g
- Serving Size 1 1 recipe (800g)
- Sodium 161882.158205472 mg
- Sugar 21.3056352493858 g
- Trans Fat 0.901864000000008 g
- Calories 345 calories
Step-by-step
- Spiralize sweet potato and cut into shorter “noodles” using kitchen shears.
- In a medium bowl, add sweet potato, cabbage, lime juice, oil, honey and salt. Stir well to combine. Let stand for 10 minutes.
- Add red pepper flakes, cilantro and peanuts, stir well. Serve cold.
Crisp strands of raw sweet potato offer a firm, snappy resistance that cooked roots simply cannot replicate, pairing with the sharp crunch of coarsely chopped red cabbage. Freshly squeezed citrus juice acts as a chemical tenderizer, breaking down the outer layers of the raw root vegetables during a designated ten-minute resting period. Bottled lime juice lacks the volatile aromatic oils found in fresh fruit, yielding a flat acidity that fails to lift the heavy fats from the extra virgin olive oil and plain peanuts. Kosher salt can easily replace Himalayan pink salt at a one-to-one ratio, though fine-grain salts dissolve faster into the liquid dressing ingredients.
Acid Maceration and Texture
Allowing the spiralized sweet potato strands to sit immersed in lime juice and maple syrup initiates a mild maceration. This brief resting phase softens the dense cellular structure of the raw tuber without turning it mushy, bridging the textural gap between hard root vegetables and tender salad greens. Shear the long spiralized ribbons down to manageable six-inch lengths using kitchen shears before tossing to ensure every bite contains a balanced proportion of cabbage, herbs, and crushed nuts. Keeping the red pepper flakes and peanuts out of the bowl until the final mixing step preserves their individual crunch against the moisture of the dressing.
- If the sweet potato strands feel too rigid after ten minutes, extend the acid resting phase by an additional five minutes.
- Toast raw peanuts in a dry skillet over medium heat for four minutes to release essential oils before crushing them.
- Store leftovers in an airtight container in the refrigerator for up to twenty-four hours before the cabbage releases excessive water.
