I recently read that many fruits and vegetables are going to waste during our shelter in place. Since many restaurants are closed or only available for take out, the purchase of produce in large bulk quantities has decreased. Some people are also looking for quick convenient meals or comfort dishes.
I decided to do my part this week and take a break from all that baking. I was able to find all the ingredients in this salad recipe during my last grocery store order with no problem. Some I already had and was able to use it all and avoid any waste. I also dusted off my Spiralizer that I forgot I had and put that to good use. My son loved cranking the handle and making sweet potato noodles. We had a good time.
Related Recipe: Plum and Beet Salad with Spinach and Feta
Because we love Thai food and can honestly admit we consume it at least once a week at our favorite Thai restaurant, I decided to attempt and make my own dish at home.
It was so refreshing and full of flavor. Plus I loved the colorful veggies and crunch of the peanuts. The dressing was what made this salad pretty amazing if I do say so myself. It’s peanuty, citrusy and spicy. So well balanced.
If you don’t have a spiralizer, no problem. Just use shredded sweet potato. It’s just as delicious. Remember to eat your fruits and veggies during this time. We need all the immune system boost and vitamins we can get. Hang in there! We will get through this!
Thai Sweet Potato Noodle Salad
Ingredients
1 pound sweet potatoes, spiralized (about 3 cups)
1 1/2 cups red cabbage, shredded
1 1/2 cups green cabbage, shredded
1/2 cup cilantro (packed), chopped
1/2 red or green bell pepper, sliced into strips
3 green onions, white and light green parts, sliced
3 tablespoons chopped peanuts
Dressing:
1/4 cup freshly squeezed lime juice
3 tablespoons creamy peanut butter
3 tablespoons rice vinegar
2 tablespoons sweet chili sauce
1 tablespoon toasted sesame oil
1 teaspoon vegetable bouillon
Instructions
Combine sweet potatoes, cabbage, cilantro, bell pepper, green onions and peanuts in a large bowl.
Combine lime juice, peanut butter, vinegar, chili sauce, sesame oil and bouillon in a small bowl.
Add dressing to salad and toss to combine. Serve.
