1 Pot, Pan or Bowl/ 10 Ingredients or Less/ AIP/ Apps, Snacks & Sides/ Paleo/ Under 30 minutes/ Whole30

Easy Lemon-Turmeric Sweet Potato Noodle Salad

Straight on shot of Sweet Potato Noodle Salad in a white bowl on a black and white kitchen towel with a wood textured background.
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A simple sweet potato noodle salad, served warm. Made with a tasty lemon turmeric dressing. AIP, Paleo and Whole30 friendly.

This sweet potato noodle salad comes together in 20 minutes or less. If you buy pre-spiralized sweet potato noodles and pre-shredded cabbage, it can be on the table in less than 10 minutes! Talk about a quick and tasty side dish!

Equipment for Lemon-Turmeric Sweet Potato Noodle Salad

This quick and easy side dish is super simple, and you only need minimal kitchen equipment. Here are the essentials:

A large skillet

You’ll need a large skillet to make this Lemon-Turmeric Sweet Potato Noodle Salad. Most people have this essential kitchen tool, but if you don’t, this one is my favorite. Though you won’t need it for this recipe, I recommend you have a skillet with a lid, so you can cover and simmer your dish, if needed.

A small mason jar or dressing bottle

You’ll need something to easily mix the Lemon Turmeric Dressing in. I generally use a small mason jar, but you could also use a dressing bottle. You just need something with a tight-fitting lid, so you can close it and shake.

A spiralizer (maybe)

I used my handy-dandy spiralizer to make my sweet potato noodles, and it took me about 5-10 minutes to do. Some stores also carry sweet potato noodles that have already been spiralized. Feel free to purchase your noodles pre-spiralized if you don’t have a spiralizer, or if you don’t want to take the time to spiralize them. I didn’t measure (silly me!), but I would guess one large sweet potato made about 4 cups of noodles, or so.

I also used my kitchen shears to cut the noodles into smaller pieces, but it’s not necessary. Sometimes spiralized veggie noodles can get suuuuuuper long and unmanageable if they aren’t cut up a bit. You can also just use a knife and fork and run it through the bowl of uncooked sweet potato noodles a few times.

To shred the cabbage, I used my food processor with a shredding attachment. I had a whole huge head of cabbage I needed to shred, though. You can also use a box grater, or simply cut it super thin with a knife and cutting board.

If you have a food processor with a spiralizer attachment, more power to you. Two birds; one stone!

Ingredients

Sweet Potato Noodle Salad raw ingredients arranged in white bowls on a black and white kitchen towel.

In order to keep this sweet potato noodle salad super simple and perfect for a weeknight side dish, I kept the ingredients list to a minimum. Here’s what you’ll need:

For the Salad:

  • 1 Tbsp avocado oil (or other neutral cooking oil)
  • 1 large sweet potato, spiralized
  • 1 cup finely shredded cabbage
  • 3 green onions, sliced

For the Lemon Turmeric Dressing:

How to make this Warm Lemon-Turmeric Sweet Potato Noodle Salad

Top view of Sweet Potato Noodle Salad in a white bowl on a black and white kitchen towel.

First, you’ll want to prep your veggies and make the Lemon-Turmeric Dressing. Spiralize the sweet potato, shred the cabbage, and slice the green onion. Add the dressing ingredients to a small mason jar or dressing bottle and shake to combine. Set aside.

Then, add 1 Tbsp cooking oil to a large skillet warmed over medium-high heat. Add sweet potato noodles and shredded cabbage and sauté until softened, about 3-5 minutes.

Add sliced green onions and the Lemon Turmeric Dressing to the skillet and toss to combine. Serve warm.

Simple enough, right? I love a quick and easy side dish!

If you have any leftovers, they’ll store well in an airtight container in the fridge for up to 3 days. To reheat, just toss them in a warm skillet for a few minutes, or throw them in the microwave for about a minute. Or, just serve them cold for a cold sweet potato noodle salad.

I made a huge batch, so over the next few days, I just used the leftover cold sweet potato noodles in my large green salads that I usually throw together for lunches. And they were delish!

Close up of a forkful of Sweet Potato Noodle Salad with a blurred background.

Other recipes to try

If you’re looking for a main dish to pair this with, look no further than this 10-Minute Lemon Turmeric Grilled Salmon.

If you’re a big fan of sweet potatoes, be sure to give these 15-Minute Savory AIP Irish [Sweet] Potato Cakes a go. I promise you won’t regret it.

If you try this Sweet Potato Noodle Salad recipe, I would love it if you would leave a star rating and comment so others can see! Also, be sure to snap a photo of the finished product and share it with me on Instagram by tagging @hurriedhealthnut.

Print
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Close up of Sweet Potato Noodle Salad in a white bowl on a black and white kitchen towel.

Easy Lemon-Turmeric Sweet Potato Noodle Salad

  • Author: Andrea
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Side Dishes
  • Method: Sauté
  • Cuisine: Mediterranean-Inspired
  • Diet: Gluten Free

Description

A simple sweet potato noodle salad, served warm. Made with a tasty lemon turmeric dressing. AIP, Paleo and Whole30 friendly.


Ingredients

Units Scale

For the Salad:

  • 1 Tbsp avocado oil (or other neutral cooking oil)
  • 1 large sweet potato, spiralized
  • 1 cup finely shredded cabbage
  • 3 green onions, sliced

For the Lemon Turmeric Dressing:


Instructions

  1. Spiralize the sweet potato, shred the cabbage, and slice the green onion. Add dressing ingredients to a small mason jar or dressing bottle and shake to combine. Set aside.
  2. Add 1 Tbsp cooking oil to a large skillet warmed over medium-high heat. Add sweet potato noodles and shredded cabbage and sauté until softened, about 3-5 minutes.
  3. Add sliced green onions and the Lemon Turmeric Dressing to the skillet and toss to combine. Serve warm.


Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Serve leftovers warm or cold. I like to add some cold sweet potato noodles to my large green salad the next day, for lunch.

All nutrition information is an estimate, only.


Nutrition

  • Calories: 193
  • Fat: 16g
  • Carbohydrates: 12.7g
  • Fiber: 2.4g
  • Protein: 1.5g

Keywords: sweet potato noodle salad, lemon, turmeric, easy, quick, side dish, sweet potatoes

Medical Disclaimer: None of the ideas presented on this website, programs, or services are intended to replace medical advice of any kind. I am not a doctor, and reading this content does not form a doctor/patient relationship. The information provided here has not been evaluated by the U.S. Food and Drug Administration, and is not intended to diagnose, treat, cure, or prevent any disease, condition or illness. For more information, please see the full medical disclaimer, here.

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