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Root Vegetable Noodle Salad with Sesame-Almond Dressing
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5 from 3 votes

Root Vegetable Noodle Salad with Sesame-Almond Dressing

Sweet potatoes and golden beets are spiralized into long, flowing swirls of noodles. They're piled high and tossed in a nutty, tangy, subtly sweet sesame-almond dressing and topped with scallions, cilantro, crushed raw almonds, and a few rounds of red chili peppers (if you're up for a kick). The result is a noodly salad that's fresh, nourishing, vibrant, and super satisfying. It's perfect for a warm spring day and will certainly stand the test of summertime heat over the coming months. 
Prep Time25 mins
Total Time25 mins
Course: Noodles, Salad
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 4 servings


Root Vegetable Noodles

  • 1 large sweet potato, peeled (about 10 ounces)
  • 2 medium-large golden beets, trimmed and peeled (about 18 ounces)

Sesame-Almond Dressing

  • 1/3 cup natural almond butter, to taste
  • 2 1/2 tablespoons reduced-sodium tamari
  • 2 tablespoons fresh lime juice
  • 2 tablespoons filtered water
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon Sriracha sauce or to taste
  • 2 garlic cloves, peeled
  • 1 teaspoon minced fresh ginger root


  • 4 scallions, thinly sliced (white and light green parts only)
  • 1/2 cup fresh cilantro leaves or to taste, tough stems removed
  • 1/3 cup raw almonds, thoroughly chopped until they appear crushed
  • 1 small red chili, thinly sliced, to taste (optional)


For the Root Vegetable Noodles

  • Cut the pointy ends off the sweet potato, so that the ends are flat. One at a time, run the sweet potatoes and beets through a spiralizer to create "noodles".

For the Sesame-Almond Dressing

  • Add all ingredients to a high-speed blender and blend on high for 1 minute or until smooth and emulsified.

To Assemble

  • Add the root vegetable noodles to a large mixing bowl. Pour a little more than half of the dressing over the noodles and thoroughly toss to coat. Let the dressed noodles stand for 5 to 10 minutes or they begin to soften. Add the cilantro and scallions and toss again. Divide the noodles between bowls. Sprinkle with the almonds and garnish with the chili slices (if using). Drizzle with a the remaining dressing. Serve.