Sweet Potato & Apple Noodle Salad With Miso Dressing by smallsuppers | Quick & Easy Recipe | The Feedfeed
Sweet Potato & Apple Noodle Salad With Miso Dressing
(15)
"Sweet potato noodle salad with miso dressing for lunch!"
-- @smallsuppers


Recipe Intro From smallsuppers

Sweet potatoes are one of my favorite ingredients to spiralize, especially for salads. All of the other ingredients - and this to-die-for miso dressing! - get tangled together into deliciousness.

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Details

Prep time 5mins
Cook time 10mins
Serves or Makes: 3-4

Recipe

For the Salad

  • 3 medium sweet potatoes, peeled and spiralized
  • 2 small apples, cored and spiralized
  • 1/ 2 lemon, juiced
  • 1 cup frozen shelled edamame
  • 1 bunch watercress
  • 1 bunch broccoli sprouts
  • 1/ 2 cup toasted slivered almonds
  • 1 tablespoon furikake

For the Dressing

  • 1 lemon, juiced (3 tablespoons)
  • 2 tablespoons raw almond butter, or other nut/seed butter of choice
  • 1 tablespoon gluten free ponzu
  • 2 teaspoons red miso paste
  • 1 teaspoon agave syrup
  • 1 small clove garlic, minced or grated
  • 2 teaspoons togarashi
  • 3 tablespoons grapeseed oil
  • Sea salt and black pepper, To Taste

Method

  • Step 1

    To make the dressing: Combine the lemon juice, ponzu, almond butter, miso, agave syrup, garlic, togarashi and blend to a paste. With food processor running, add grapeseed oil in a steady stream. Add salt and pepper to taste. Adjust spices as needed.

  • Step 2

    To make the salad: Bring a large saucepan of water to a boil and season with a generous pinch of salt. Blanch the edamame for 2-3 minutes. Remove with a slotted spoon or a spider, rinse with cold water and set aside.

  • Step 3

    To the same pot of boiling water, add the sweet potatoes and blanch for 3-4 minutes, drain and shock with cold running water. The sweet potatoes should still be crispy and have some snap.

  • Step 4

    Toss the sweet potato noodles, apples and the most of the edamame with the miso dressing in a large bowl. Add sprouts and watercress and gently fold together. Top with the dressing, remaining edamame, toasted almonds and furikake and serve on a large platter.