Sweet Potato Noodle Salad

My new favorite cookbook, The Modern Salad by Elizabeth Howes, offers both innovative and international recipes.


1 cup coconut milk

Juice of 4 limes

2 cloves garlic finely diced

3/4 cup plus 2 TBSP grapeseed oil divided

2 cups cooked chickpeas

1TBSP ground cumin

3 large sweet potatoes ( about 8 cups of noodles). You will need a vegetable spiralizer

4 cups roughly chopped arugula

1 cup very thinly sliced red onion, soaked in cold water for 15 minutes

1 cup roughly chopped cilantro plus extra for garnish

1/4 cup hemp seeds

1 TBSP dried chile pepper flakes

Sea salt

Fresh ground pepper

Maldon salt for finish

Vinaigrette Directions

Combine the coconut milk, lime juice and garlic. Season with salt and pepper.


Preheat oven to 400 degrees.

Line a cookie sheet with parchment paper. Toss the chick peas with remaining 2 TBSP of grapeseed oil. Season with salt and pepper and bake 45 minutes tossing 1/2 way through baking. The beans should be crunchy and golden brown. Cool. To make the noodles use spiralizer to make potatoes like spaghetti. You don't have to peel the sweet potatoes. Bring a large pot of water to boil. Turn off heat and blanch sweet potato noodles for 4-5 minutes. Drain and rinse in cold water to stop the cooking process. Shake off excess water. Toss the noodles, beans, arugula drained red onions, and cilantro in a large serving bowl with desired amount of vinaigrette. Garnish with hemp seeds, chili flakes and additional chopped cilantro. Season with Maldon salt and fresh ground pepper.

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com