Carrot Noodles with Ginger-Lime Peanut Sauce makes for a healthful side dish or main entrée when you add protein.
An amazing grain-free option for those who enjoy a whole food diet, these veggie noodles are loaded with flavor, are easy to make, and are absolutely delicious!
Have you ever made carrot noodles? 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? These spiralized carrot noodles 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.
How to Make Carrot Noodles:
Oh hey, have you ever seen one of these? It’s a GEFU Spirelli Spiral Slicer and it makes noodles out of veggies. Best invention EVER!
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!
Start by preparing the sauce. Simply add the ingredients to a small bowl and stir until combined.
Use your spiralizer to make carrot noodles. Toss the noodles and sauce together and you’re done! Serve with roasted cashews and chopped cilantro.
What do Carrot Noodles Taste Like?:
Okay, let’s face it: raw carrots taste nothing like pasta. They do, in fact, taste like carrots. 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 love.
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. You’re welcome.
Recipe Adaptations:
- If you’re intolerant to peanuts or follow a Paleo/Whole30 diet, not to worry! You can use any nut butter of your choosing – almond butter and cashew butter work great!
- Looking for a warm meal? You can cook the noodles, too! Simply heat a small amount of oil in a skillet, add the noodles, cover, and cook until they reach desired done-ness – about 3 to 5 minutes.
- Go heavier or lighter on the garlic!
- Add your favorite animal protein to make this a complete meal.
Noodle with all your might.
More Healthy Vegetable Noodle Recipes:
- Mediterranean Zucchini Noodle Pasta
- Green Curry Sweet Potato Noodle Bowls
- Thai Zucchini Noodles with Sesame Almond Dressing
- Vegan Red Curry Zucchini Noodle Bowls
- Avocado Pesto Zoodles with Sun-Dried Tomatoes
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Raw Carrot Pasta with Ginger-Lime Peanut Sauce
Ingredients
For the Carrot Pasta:
- 5 large carrots peeled and spiraled into noodles
- 1/3 cup roasted cashews
- 2 tablespoons fresh cilantro finely chopped
For the Ginger-Lime Peanut Sauce:
- 2 tablespoons unsweetened creamy peanut butter or almond butter
- 4 tablespoons coconut milk
- 2 tablespoons liquid aminos
- Pinch cayenne pepper
- 2 cloves large garlic finely chopped
- 1 tablespoon fresh ginger peeled and grated
- 1 tablespoon lime juice
- Kosher salt to taste
Instructions
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.
Notes
Nutrition
So, I am decidedly not an efficient noodle twirler. However this orange gorgeousness makes me want to practice those skills until I reach perfection!
Carrot pasta sounds outstanding. This is gorgeous, Julia!
I kind of like, really want a spiralizer! And this salad is just enabling me. I’m pretty sure this will be the first thing I make – it looks so refreshing!
We bought this one, and then it doesn’t matter how short the piece of vegetable gets. Paid $25 for it on Amazon 2 years ago – see it’s up to $50 now. We’ve been using it regularly for 2 years, and it’s still going strong.
http://www.amazon.ca/World-Cuisine-Tri-Blade-Plastic-Vegetable/dp/B0007Y9WHQ/ref=sr_1_1?ie=UTF8&qid=1402588283&sr=8-1&keywords=spiralizer
That definitely looks like it gets the job done reaaal well! Thanks, Chris!
Thanks Julia, now i have an idea what to cook tomorrow 🙂
I’ve been waiting for these recipes since I bought my spiral thing the other day. Also, rather than grate the remaining stub of carrot and take the skin off of your finger, feed it to your beagle. 🙂
Stunning photos! I must get myself a spiralizing tool of some sort, right quick!! Looks super easy *and* delicious. Have a great weekend Julia! 🙂
I kind of feel like I’m the last person on the planet to own a spiraler. This carrot situation looks absolutely delish! I have been craving veggies like crazy lately, so this is calling my name.
I bought my GF sister a vegetable noodler thing for Christmas and I’m so jealous I didn’t get one for myself! This looks phenomenal. Muuuuust hit up amazon so I can get this crunchy deliciousness into my mouth.
Kelly!! You must get a spirelli!! You would get tons of use out of it. Let me know if you get one!
This looks really really good! xxoo
YES!!! I am obsessed with my spiral cutter and use it multiple times a week. Love this recipe lady!!
Woop woop! I think of you when I spiral vegetables. We should definitely do a veggie noodle and beer night one of these days!
This is so beautiful!! I adore raw veggie noodles instead of pasta! This flavor combination sounds to die for!
Wahoo! Thanks, Annie! Let me know if you and the girlies try it!
That peanut sauce!! I would be tempted to drink it, but smothering carrots in it sounds like a good second option.
You said it, girly! The peanut sauce really makes a house a home in this recipe. I’m not opposed to the idea of doubling the sauce recipe for the spoon-to-mouth factor 🙂
These look amazing! I love quick and fresh dishes like this! I have a Zyliss julienne peeler but it -doesnt cut the mustard when noodling (I think I just made that word up!) hard or large quantities of veggies, I think I need to invest in a proper spiraliser!
Heck yes! With all the veggies you eat, it’s definitely worth the teeny investment! The noodles come out so perfectly. I’ve been having lots of fun coming up with sauces and recipes for my veggie noodles. 🙂
Ok,I’m finally convinced I need this spiralizer! These carrot noodles look fan freaking tastic…and ginger lime peanut sauce? I think I’ll go face plant into a bowl right now…pretty sure this is going to guarantee that monday is a rockin’ one!
Pinned!
I highly recommend getting a spiral slicer!! It makes such perfect veggie noodles! I love the healthy, fresh recipes you can make with it. And the ginger-lime peanut sauce? Addicting.
I made this last night and added chicken! It is AH-mazing! I love having the feeling that I’m eating pasta (read, twirling) without all the carbs! Real pasta has become such a once-in-a-blue-moon thing for me, bring on the vegetable noodles! Thank you so much for the continued amazing recipes (I also made a bit of the Sweet Potato Soup with added quinoa- seriously can you make something that doesn’t taste like heaven??) Thank you thank you!
This is fan-freaking-tastic. I need to get my hands on one of those veggie noodle makers. Gah, the sauce–I want to drink it.
I’ve been craving raw vegetables too lately, I blame it on the 90 degree temps we have been having in Arizona! These carrots look really good and refreshing, although I might have to mix them with a little bit of rice noodles to convince my husband to eat it. Going now to check out the spiral slicer!
This looks delicious! I don’t have a spiral slicer but I’m going to try it with a box grater. Thanks for sharing…love the idea. 🙂
Total yum-fest! I have a minor obsession with peanut sauces and carrot pasta sounds amazing.
What do the aminos do? I don’t have that on hand. Substitutions? Can I just omit it? This looks great!
Hi Rachel, the liquid aminos is for flavor and you can replace it with low-sodium soy sauce. 🙂 Hope you enjoy the recipe!!
How many people does this serve?
Hi Keidra! When using it as a side dish, it serves 4 to 6 😀
Looks really delicious, but I can’t se/find the recipe?
My apologies, Malene – I was doing some site maintenance which caused the recipe to disappear momentarily, but it should be visible now 🙂
This looks absolutely delicious and I can’t wait to try it. It’s too bad that I’ve never heard of a spiral slicer. Off to Amazon I go… =)
sounds tasty…
What type of coconut milk? The refrigerated kind or the canned kind?
I made this as a side dish/salad tonight for our dinner and was pleasantly surprised by how tasty it was! Will definitely make again, thanks for a great recipe.
Oh I’m so glad to hear it, MaryAnn! I really love that sauce – it makes veggies so fun and flavorful! Thanks so much for letting me know you liked the recipe, and have a great weekend!!
I made this recipe today to bring to lunch at my Mom’s and it was a huge hit! I will definitely be adding this to the meals I eat regularly. Thanks so much for sharing this incredible recipe.
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Delicious! I did this with carrots and cucumbers, since I had a ton on hand from my garden. Loved it so much. Perfect for a warm summer night when you dont want to cook.
Cucumbers sound like an amazing addition! I’m so glad you liked the dish, Meghan, and thanks so much for your feedback! 😀
This was fabulous! I doubled the sauce and mixed it with 1.5 cups of rice and 2 shredded chicken breasts. I don’t eat peanuts, so I used an almond/cashew butter instead 🙂 Will definitely be making again! Thanks.
So glad to hear you like it, June! I love the idea of using almond or cashew butter, too! Sounds delicious! Thanks for the sweet note 🙂
I loved this salad! It is truly flavorful and feels good in the mouth. I cannot have peanuts so I used almond butter and sunflower seeds…. it is to die for. It was the first thing I made with my new spiralizer! My husband and I were very impressed!
Wahoo! I’m so happy you and your husband enjoyed it! I love the almond butter idea! Many thanks for the kind note 😀
Oh. My. Gosh. I’m addicted to carrots and lurve peanut sauces of all types, so upon seeing this recipe I went straight to amazon for the spiral thingamajig. I didn’t have all the ingredients when it arrived, so I tried spiralized carrots with premade thai spicy peanut sauce. AMAZING. I’ve since tried your recipe, which is WAY better than the premade stuff. I did toss in a few sprinkles of toasted sesame oil. It was pretty awesome, if you’re interested in trying it. I’m now off to find any and all spiral recipes you have your site. THANK you!!!
Yaaaay! Thanks so much, Lauren! I’m so happy you like the sauce and you’re interested in spiralizing all the things! Let me know if you try any of my other recipes and have a great weekend! 😀 xoxoxo
This turned out AMAZING. I substituted green onions for garlic and toasted almonds for cashews since I’m on a low FODMAP diet, added Thai basil to the sauce and ate it with curried chicken (just baked chicken breasts with curry seasoning) and it was one of the best meals I’ve had in a long time – I felt like I went out to eat! Thanks for the amazing recipe, I’m not ashamed to admit that I licked the sauce bowl clean. 🙂
I’m so happy you enjoyed it, Diana! The curried chicken sounds like the perfect addition and I’m so glad you liked the sauce – it really is addicting! Thanks so much for your kind feedback!
mmm carrot pasta salad, that’s interesting… i’d love to this this recipe
I am at a complete loss for how to make this peanut “sauce” thin and loose. I just followed the recipe and just got a thick glob of peanut butter. HOw does this work???
Hi there! Sorry about the hassle. You can add the ingredients for the peanut sauce to a blender (if you have a small one, such as a magic bullet, that works best), that way you end up with a smooth texture. If the peanut sauce is still too thick, you can add small amounts of water, lime juice, and/or liquid aminos until you get a thinner consistency. Let me know what you try!
I’m curious why in your photos, I see a creamy white sauce. I made this exactly as described and my dressing turned out dark brown. Did I do something wrong? Also with my Paderno spiralizer the carrots came out in short semicircles instead of long spirals, I guess because carrots aren’t thick enough to make long spirals. It would work great however with a sweet potato.
Just made this and LOVE it. A new summer salad for us! Love that spiralizer! I had coconut milk, but was wondering if you don’t have it, what you can substitute? I used soy for the amino acid since I didn’t have any and it worked fine. Thanks for a delicious new recipe for carrots.
Hi Leslie! So happy you like the recipe! Unfortunately, there isn’t a super great replacement for the coconut milk in this recipe, but in a pinch, I bet a couple tablespoons of coconut oil or even olive oil would work. It would be lacking a bit in creaminess, but the oil would at least help bring the salad together, if that makes sense. Thanks a bunch for the feedback!
Thanks Julia! I actually had unsweetened coconut flakes so I made coconut milk from an online recipe. It was so easy. You just boil the coconut in water ratio of water to coconut 1cup to 1/4 cup. Boil for 5 minutes grind and strain. So easy! Made the salad again this past weekend for guests and it was a hit! Thanks again!
Wow. I just finished consuming this meal and it was amazing. As I have a huge aversion to cilantro I simply left it off. I felt like I was eating this delicious Thai-style dish without the huge feeling I get in my tummy after eating pasta. I bought my spiralizer today and intend to use it all the time!!! Thanks for this recipe!
This is so creative and beautiful! I am amazed at what you can create out of raw carrots! Definitely getting my hands on one of those spiralizers. Any recommendations on the best place to buy one?
Hi Julia, how many portions does this recipe make?
Hi Anna,
It serves 3 to 4 comfortably, and more if you’re serving it with other side dishes 🙂 Hope you enjoy!
Loved this recipe! I made extra sauce and I’m wondering how long it can last in the fridge?
Thanks.
Hi Jeanne! I’m so glad you like it! I’ve kept it in the fridge for up to 5 days. I’d say it tastes freshest within 3 days 😉 xo
Thanks so much. Mine’s now 6 days old, and tastes fine. Think I can serve it tomorrow safely?
I’d say it’s fine since there isn’t any raw dairy or meat in it. So long as it still tastes fresh, I’d say you’re good to go!
OMG, I WANT A SPIRALLER!!!!!!!
This looks delicious, and I definitely want to savor it soon!!!
anonymous
I have made this many, many times, and thought I should return to leave a comment. Amazingly delicious! I use soy sauce in place of aminos, dried cilantro to taste, and peanuts…so a slight variation to fit my tastes, and it is one of my favorite side dishes/salads. Highly recommend!
What is the number of servings?
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I’m curious why in your photos, I see a creamy white sauce. I made this exactly as described and my dressing turned out dark brown. Did I do something wrong? Also with my Paderno spiralizer the carrots came out in short semicircles instead of long spirals, I guess because carrots aren’t thick enough to make long spirals. It would work great however with a sweet potato.
I just realized I had no idea what butternut squash was. I had used just… regular squash? Anyway, it was really, REALLY good! Thanks for the recipe!
OH.MY.GOODNESS!
I made this amazing recipe this morning to set myself up for success throughout the day.
SO yummy and delicious! I highly recommend making this salad ahead of time, and then letting it soak up all the great flavors in the fridge for a few hours.
I served it over Arugula and topped with Cilantro as suggested…the dish is so flavorful and delightful that I feel you can add whatever you like to the base and it will add flavor and depth and make your tummy smile with delight…or just eat it on its own as a salad or side dish. The dressing is amazing! I used my high speed blender and it came out perfectly. I also used coconut aminos instead of liquid aminos, only because I didn’t have any on hand.
SO tasty, This recipe will definitly be among our favorites!
Thank you for sharing
Thanks so much for the glowing review, Teri! I’m so happy you like it and I love the advice for letting it sit! It really does become more flavorful over time. Big hugs to you, m’dear! xoxo
great recipe!! i just finish it and that taste!! omg its reeeally tasty, just one little thing.. If you wanna make it fully raw dont use ROASTED nuts! They’re not raw i also skip them. But everythig else real great!
That’s great advice, and I’m so happy your enjoy the recipe! xoxo 😀
Totally lip smackingly awesome. So easy to make and to adapt to whatever veg you have in. Thank you 🙏🏻. You have made going raw a real treat 🥰
I love that! Thanks so much for sharing your experience!