Raw Sweet Potato Noodles with Almond Ginger Sauce

Ive been a huge fan of zucchini noodles for many years now. Yet for some reason, I only recently made sweet potato noodles for the first time. Wow- they were terrific! This recipe was so delicious- fresh, light and flavorsome, perfect for the humid summer weather we have been experiencing lately. The skewers were for a bit of fun, you’re welcome to add them, or enjoy the sweet potato noodles as they are.  I let the salad sit in the fridge for about 2 hours, which gave the noodles time to soften and marinate. If you have the time, I highly recommend this step!

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Sweet Potato Salad:

  • 1 very large sweet potato peeled (you want around 2.5 cups of noodles)
  • 3 leaves of silverbeet, stalk removed
  • ¼ cup of alfalfa
  • 3 tomatoes diced
  • 2 tablespoons cashews
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped mint


  • 1/3 cup almond butter
  • 1 tablespoon tamari
  • 1 teaspoon rice syrup
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon lemon juice
  • 1/8 teaspoon cayenne
  • ¼ teaspoon salt
  • ½ cup coconut milk

With your spiralizer, make long thin noodles with the sweet potato. If you don’t have a spiralizer, you can use a regular vegetable peeler to create your noodles.

Place all of the salad ingredients in a bowl and mix to combine.

In a small blender jug, add all of the dressing ingredients and blend to combine – the mixture should be smooth and creamy and quite thick, if it is too thick, add a little more coconut milk or a dash of water.

Pour the dressing over the salad and mix well with your hands, rubbing gently to marinate the noodles. Place in the fridge for an hour or two before serving.

Serve as is or with the tempeh, avocado and papaya kebabs:



Tempeh, Papaya and Avocado Kebabs-

  • ½ a block of fresh organic Tempeh
  • 1 cup of chopped papaya
  • 1 ripe avocado

Slice the tempeh into cubes around 2cm by 2cm. Do the same with the papaya and avocado.

Thread the cubes onto skewers evenly.

Heat a little sesame oil in a pan and cook the kebabs until lightly golden.

Serve with the sweet potato noodles.