Raw Carrot Pasta with Ginger-Lime Peanut Sauce will make your noodle spin.
You may have noticed things have been pretty raw around here lately. Unfiltered, un-pasteurized, un-sanitized raw raw raw raw raw.
Raw. As in, there have been a lot of raw vegetables up in here.
For the life of me, the only food I’ve been wanting to eat lately is raw. Slabs of raw fish? Bring it on. Raw veggies all smothered in a tasty zesty, spicy, sweet sauce? The raw-er, the better. Lately I’ve been going with spiralized vegetables galore, and one of my current favorites? This spiralized carrot pasta with a mega flavorful ginger-lime peanut sauce
Fact is, spring vegetables are perfect for leaving raw, and carrots are super easy to spiralize. Why go the extra mile with heat-treating your vegetables when they’re perfectly decent as is? If it ain’t broke, don’t fix it.
Plus this California perma-summer thing is driving me away from comfort foods straight into the welcoming arms of cool, crisp salad.
Oh hey, have you ever seen one of these? It’s a spiral vegetable slicer. It gives good noodle. It makes noodles out of veggies. Best invention EVER!
A few weeks ago, one of my friends whipped out some late night zucchini pasta with ground turkey tomato sauce, which prompted me to buy a spiral slicer as fast as possible. I purchased the same one she has, which is the GEFU Spirelli Spiral Slicer. I just can’t.stop.spiraling!
I have also heard the Paderno World Cuisine Spiralizer is incredible for spiralizing all sorts of vegetable noodles. Instead of only being able to spiralize long, thin vegetables like carrots and zucchini, the Paderno can spiralize any hearty vegetable, including sweet potatoes, butternut squash, you name it!
Okay, let’s face it: raw carrots taste nothing like pasta. But that doesn’t mean we can’t twirl them around like real noodles and/or get all Lady and the Tramp with someone we luuurv.
The carrot noodles are crisp and fresh and the ginger-lime peanut sauce makes your noodle spin. This recipe is ever so simple and requires zero cooking. You take those vital minutes you would have spent hovering over a stove and stick them in your piggy bank. yeeeeeer welcome.
If you’re intolerant to peanuts, not to worry! You can use any nut butter of your choosing – almond butter and cashew butter work great!
Noodle with all your might.
Raw Carrot Pasta with Ginger-Lime Peanut Sauce
For the Carrot Pasta:
- 5 large carrots peeled and spiraled into noodles
- 1/3 cup roasted cashews
- 2 tablespoons fresh cilantro finely chopped
To Prepare the Ginger-Lime Peanut Sauce:
Combine all ingredients in a small bowl and mix together until smooth and creamy.
To Prepare the Carrot Pasta:
Wash carrots well, peel them, and pat them dry.
Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot.
Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss together (I use my hands for this part).
Serve with roasted cashews (or peanuts) and freshly chopped cilantro.
Recipe NotesIf you don't have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe. 😀
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