Sweet Potato Noodles Salad with Cabbage and Lentils

Name: Sweet Potato Noodles Salad with Cabbage and Lentils
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 cup green lentils; 4 cups water; 1 bay leaf; 1 piece kombu seaweed; 1 sweet potato; 2 tbsp olive oil; 1/2 yellow onion; 4 leaves Swiss Chard; 2 cups sliced red cabbage; 1/3 cup pine nuts; 1 bunch parsley or cilantro; 1 recipe Dijon Vinaigrette

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 servings
Calories
4145 kcal
Course
Salad
Cuisine
American

Sweet Potato Noodles Salad with Cabbage and Lentils

Heather Dixon

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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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Ingredients

Servings

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

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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 Information

Show Details

Calories 414.5kcal (21%) Carbohydrates 41.3g (14%) Protein 14.8g (30%) Fat 23g (35%) Saturated Fat 2.6g (13%) Sodium 375.5mg (16%) Fiber 10.5g (42%) Sugar 6.1g (12%)