This Paleo Sweet Potato Noodle Salad has become a quick warm-weather favorite in our house. It is so light, refreshing and satisfying! If you have picky eaters in your house, this is a great dish because you can serve it with all of the ingredients separated. Everyone can mix and match with their favorite toppings.
In this recipe, I use Korean noodles made from sweet potato starch. They are completely gluten-free! You can grab them here. I found them at a local Asian market for a little bit cheaper. The noodles on their own have very little flavor, but they are perfect with lots of vegetables and a tasty sauce. These noodles would also make a great alternative to rice noodles in my Paleo Pho recipe!
Paleo Sweet Potato Noodle Salad
1/2 package Korean sweet potato noodles (I use this one)
2 cups cooked chicken (find my recipe for easy poached chicken HERE!)
1 cup thinly sliced red cabbage
3 Persian cucumbers, julienned
1 large carrots, julienned
1 red pepper, thinly sliced
Toasted sesame seeds
2 tablespoons toasted sesame oil (find it here)
3 tablespoons tamari or coconut aminos (find tamari here and coconut aminos here)
1 tablespoon almond butter (find raw, organic almond butter here)
1 teaspoon fresh ginger, minced
1 tablespoon rice vinegar (find organic rice vinegar here)
1 teaspoon fish sauce (find Paleo-friendly fish sauce here)
pinch of coconut sugar (find it here)
1 small jalapeno, thinly sliced (optional)
- Make your dressing by combining the sesame oil, tamari (or coconut aminos), almond butter, ginger, rice vinegar, fish sauce and coconut sugar in a medium bowl. Whisk until thoroughly combined. Add jalapeno, if using.
- Prepare your noodles according to the package directions and set aside.
- In a large bowl, combine noodles, cabbage, cucumber, carrots and red peppers.
- Drizzle with dressing and serve with garnishes.
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