On Monday I was supposed to make strawberry honey almond cake that I tested for Easter and posted on Instagram. It was Alex’s birthday. We are generally not the adults who love to celebrate our birthdays in a traditional way. We had an active weekend exploring the beaches and hiking in Larrabee park. That is how we like to celebrate – do something new, fun (mostly outdoors), followed by a nice restaurant meal.
I wish this didn’t cost a million. I checked on zillow.
I have to remember to come back here this summer when my kitchen hits + 30 C.
Missing a cup of coffee or a glass of wine.
Since I really want to share with you that awesome cake, I saved it for an occasion. Because what would I do with a whole cake otherwise?! But cake Gods were against me even on Monday because Alex woke up sick. The last thing he wanted to do was to eat a cake. I will be making it today and posting on Friday.
So, I quickly regrouped and whipped up (spiralized to be correct) a sweet potato noodle salad with lots of lime juice, roasted peanuts, an entire bunch of cilantro and crunchy red cabbage. All raw and honestly much more beneficial to my fat deposits than a cake. I had this sweet potato salad on my mind ever since a friend stopped by last week and was raving how he found this vietnamese salad recipe online with lime juice, peanut oil and something else. I can’t remember what else but I just kept craving peanuts and lime combo.
Raw sweet potato…As weird as it sounds it tasted no different than raw carrots. You can eat pretty much any vegetable raw if you spiralize it. Think zucchini, beets and turnips. Not white potatoes though. Plus the acid in lime juice softens and “cooks” the sweet potato a bit.
Did you know that cilantro is a blood cleanser? I have a hard time growing it in my garden though. It is picky. I will try this year again moving the pot around.
I hope you enjoy this cold sweet potato noodle salad recipe! It is perfect slimming down for summer dinner. By the way, check out what do I keep in fridge right now. The salad is full of fiber, complex carbs that are lighter and do not raise your blood sugar levels rapidly and healthy fats. You can also add diced avocado to this sweet potato noodles salad or just eat it on a side (like I did).
Another superfood and superstar of this sweet potato noodles recipe was unpasteurized local honey. I picked it up at a local cheese farm store since my chicken farmer was out of her honey. This one was way more expensive than what I usually pay. So, I had to write on a jar that this honey is only for eating and not cooking. Too precious to let heat destroy its many nutrients and vitamins. I added 2 tablespoons to the salad. Alex kept raving and raving about this honey all day on Monday. He got no honey cake but ate half a jar of honey for his birthday.:)
- 1 large (12-14 oz) sweet potato, raw
- 3 cups red cabbage, coarsely chopped
- 2 limes, juice of
- 2 tbsp olive oil, extra virgin
- 2 tbsp maple syrup or raw honey
- 1/2 tsp cumin
- 3/4 tsp himalayan pink salt
- Red pepper flakes, to taste
- Bunch cilantro, finely chopped
- 1/2 cup peanuts, plain
- Spiralize sweet potato and cut into shorter “noodles” using kitchen shears.
- In a medium bowl, add sweet potato, cabbage, lime juice, oil, honey and salt. Stir well to combine. Let stand for 10 minutes.
- Add red pepper flakes, cilantro and peanuts, stir well. Serve sweet potato noodle salad cold.
*I do not peel my organic sweet potato to enjoy nutrients contained in skin. You can peel if you wish. I find peel "gets lost” when spiralized anyways. Double bonus.
Servings Per Recipe: 4
Amount Per Serving = 1.5 cups:
Total Fat: 14.2 g
Cholesterol: 0.0 mg
Sodium: 466.1 mg
Total Carbs: 31.1 g
Dietary Fiber: 5.1 g
Protein: 5.6 g
WW Points+: 7