Get those spiralizers crankin’ with this colorful side dish!

• FOR THE MEXICALI VINAIGRETTE:
• 1 tablespoon Mexicali seasoning
• 1/2 teaspoon kosher salt
• zest of 1 lime
• juice of 1 lime (about 2 tablespoons)
• 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

Click HER for the instructions

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