Mexicali Sweet Potato Noodle Salad with Roasted Poblanos and Corn

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.

Course Salads

Cuisine Tex Mex

Keyword corn, kale, Mexicali, poblano, salad, sweet potato, vinaigrette

Prep Time 45

Cook Time 40

Total Time 1 25

Servings servings

Calories 152

Author Laurie McNamara

Ingredients

FOR THE MEXICALI VINAIGRETTE:

1 tablespoon Mexicali seasoning
1/2 teaspoon kosher salt
1 lime zested
2 tablespoons lime juice
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 sweet corn kernels removed
2 small sweet potatoes or 1 large, peeled
1 bunch lacinato kale leaves stripped and sliced (stems discarded or composted)
1½ cups sliced purple cabbage
1/2 cup thinly sliced red onion
1 jalapeno seeded and diced
1 cup cilantro loosely packed
1/2 cup pepitas

US Customary - Metric

Instructions

FOR THE DRESSING:

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.
Wash and prep the poblanos for roasting (link above). While the poblanos are roasting, prep the veggies.
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.
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.
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.

Nutrition