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Sweet potato noodles salad is a combination of spiralized sweet potato noodles, cabbage, lentils, sautéed onions and Swiss chard. It's topped off with fresh herbs, toasted pine nuts and a zesty Dijon vinaigrette.
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5 from 5 votes

Sweet Potato Noodles Salad with Cabbage and Lentils

Sweet potato noodles salad is a combination of spiralized sweet potato noodles, cabbage, lentils, sautéed onions and Swiss chard. It's topped off with fresh herbs, toasted pine nuts and a zesty Dijon vinaigrette.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Salad
Cuisine: American
Keyword: sweet potato noodles, sweet potato noodles salad
Servings: 4 servings
Calories: 414.5kcal
Author: Lisa Bryan

Ingredients

  • 1/2 cup green lentils
  • 4 cups water
  • 1 bay leaf
  • 1 piece kombu seaweed approx 4 inches long
  • 1 sweet potato spiralized
  • 2 tbsp olive oil
  • 1/2 yellow onion sliced
  • 4 leaves Swiss chard sliced
  • 2 cups sliced red cabbage
  • 1/3 cup pine nuts toasted
  • 1 bunch parsley or cilantro
  • 1 recipe Dijon Vinaigrette

Instructions

  • Add the lentils to a fine mesh sieve. Examine and remove any bad ones and rinse under the faucet.
  • Place the lentils in a small pot along with the water, bay leaf and kombu. The water should cover the lentils by about 2 inches. Bring the lentils to a boil, then immediately reduce the heat to low, cover the pot and cook for 20 minutes. The water should be a very gentle simmer with very few bubbles.
  • After the lentils have cooked for about 5 minutes, add the olive oil and onion to a very large pan and heat on medium. Sauté the onions for 2-3 minutes or until translucent. You can sauté them until they've fully caramelized as well.
  • Add the sliced Swiss chard to the pan and sauté for a minute. Then add the spiralized sweet potato and sauté for 3 minutes, using tongs to turn them. Lastly, add the sliced red cabbage to the pan and cook for one more minute, while tossing and stirring. Then transfer the salad to a large serving bowl.
  • At this point, the lentils should be nearly done. Drain and rinse them and add to the salad.
  • Top the salad with the toasted pine nuts, fresh herbs and Dijon vinaigrette. Toss everything together and serve warm.

Notes

  • Spiralized sweet potato noodles can be very long. Use kitchen scissors to trim them before cooking, making them easier to eat.
  • Adding kombu seaweed to the lentils while cooking not only adds a great umami flavor, but it helps digestibility by reducing phytic acid in the lentils.
  • For more vegetables you can spiralize, make sure to watch my Spiralizer Beginner’s Guide video. And this is the spiralizer I’ve used for years.

Nutrition

Calories: 414.5kcal | Carbohydrates: 41.3g | Protein: 14.8g | Fat: 23g | Saturated Fat: 2.6g | Sodium: 375.5mg | Fiber: 10.5g | Sugar: 6.1g