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 minutes mins
Total Time25 minutes 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
- ⅓ cup natural almond butter, to taste
- 2 ½ tablespoons reduced-sodium tamari
- 2 tablespoons fresh lime juice
- 2 tablespoons filtered water
- 1 tablespoon toasted sesame oil
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- ½ tablespoon Sriracha sauce or to taste
- 2 garlic cloves, peeled
- 1 teaspoon minced fresh ginger root
Toppings
- 4 scallions, thinly sliced (white and light green parts only)
- ½ cup fresh cilantro leaves or to taste, tough stems removed
- ⅓ cup raw almonds, thoroughly chopped until they appear crushed
- 1 small red chili, thinly sliced, to taste (optional)
For the Root Vegetable Noodles
For the Sesame-Almond Dressing