Make the Curry Almond Sauce by whisking or blending together the almond butter, coconut oil, curry powder, cinnamon, apple cider vinegar and soy sauce.

Peel the sweet potatoes and either spiralize them, grate them or use a peeler to make the raw sweet potato noodles.

Place the sweet potato noodles in a bowl with the currants and walnuts and massage the sauce into the raw sweet potato salad.

This recipe is best enjoyed the day it is made for optimal sweet potato crunch, but the Curry Almond Sauce can be made in advance for a quick weeknight meal.