Sweet Potato Noodles Salad with Cabbage and Lentils
User Reviews
5
Sweet Potato Noodles Salad with Cabbage and Lentils
Description
Sweet Potato Noodles Salad with Cabbage and Lentils features green lentils simmered gently with bay leaf and kombu seaweed, which imparts subtle umami and aids digestibility. Spiralized sweet potato noodles are sautéed along with Swiss chard, yellow onion, and red cabbage until tender yet retaining some crispness. Toasted pine nuts add a nutty crunch, while fresh parsley or cilantro brightens the salad. The Dijon vinaigrette brings acidity and depth, complementing the earthy vegetables and lentils.
The cooking method evenly cooks the ingredients, creating a harmonious dish with both soft and crunchy elements. The sweet potato noodles offer a tender bite, contrasting with the cabbage's crispness and the softness of lentils. This salad can be served warm or at room temperature, making it versatile for different meal occasions.
Before cooking, trimming the sweet potato noodles helps manage their length for easier eating. The use of kombu in the lentil cooking water enhances flavor and reduces phytic acid, improving digestion. The salad provides a mix of textures and nutrients and can be a satisfying vegetarian option on its own or alongside other dishes.
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 red cabbage sliced
- 1/3 cup pine nuts toasted
- 1 parsley or cilantro; bunch
- 1 Dijon vinaigrette recipe
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
- Use kitchen scissors to trim long sweet potato noodles before cooking for easier handling and eating.
- Including kombu seaweed in the lentil cooking water adds umami flavor and helps break down phytic acid for better digestibility.
- Toast pine nuts separately to maximize their crunchy texture and nutty taste when added to the salad.
- The salad can be served warm or at room temperature depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 4145 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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