Mexicali Sweet Potato Noodle Salad

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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