Sweet Potato Noodles Salad with Cabbage and Lentils
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.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Add the lentils to a fine mesh sieve. Examine and remove any bad ones and rinse under the faucet.
- 2
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.
- 3
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.
- 4
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.
- 5
At this point, the lentils should be nearly done. Drain and rinse them and add to the salad.
- 6
Top the salad with the toasted pine nuts, fresh herbs and Dijon vinaigrette. Toss everything together and serve warm.