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Mexicali Sweet Potato Noodle Salad

In this Mexicali Sweet Potato Noodle Salad, roasted poblanos and charred corn are tossed with sweet potato noodles, kale, jalapeño, cabbage and red onion in a simple lime infused Mexicali dressing. Fresh, bright and with a subtle smoky heat.

Ingredients

  • 1 tablespoon Mexicali seasoning
  • 1/2 teaspoon kosher salt
  • 1 zest of lime
  • 2 tbsp juice of lime
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • FOR THE NOODLE SALAD:
  • 2 small poblano peppers roasted
  • 2 to 3 ears of sweet corn kernels removed
  • 2 small or 1 large peeled sweet potatoes
  • 1 bunch lacinato kale leaves stripped and sliced (stems discarded)
  • 1-1/2 cups sliced purple cabbage
  • 1/2 cup thinly sliced red onion
  • 1 jalapeno seeded and diced
  • 1 cup loosely packed cilantro
  • 1/2 cup pepitas

Instructions

  1. In a glass jar (with a tight-fitting lid) measure and add in the Mexicali seasoning, salt, lime zest and juice, vinegar, honey and oil. Shake until thoroughly combined.
  2. Wash and prep the poblanos for roasting (link above). While the poblanos are roasting, prep the veggies.
  3. In a large, 12-inch cast iron skillet, heat 2 teaspoons of olive oil on medium-high heat. Once hot, add in all the corn kernels in an even layer. Toast in the skillet until charred, about 2 minutes before tossing the corn and repeating for an additional 2 to 3 minutes or until nicely charred. Transfer to a large bowl and set off to the side.
  4. Add 2 more teaspoons of olive oil to the skillet and reduce the heat to medium. Add in the spiralized sweet potatoes and toss in the oil to coat. Cook for about 5 to 6 minutes (depending on the size of the sweet potato noodles) until the get tender yet still have a little bit of crunch to them. Transfer the cooked sweet potatoes to the bowl with the corn.
  5. Toss the sliced kale in a little dressing and add to the mixing bowl along with the remaining veggies, cilantro, pepitas and a couple pinches of kosher salt. Toss to combine and drizzle with desired amount of dressing.