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Carrot Noodles with Ginger-Lime Peanut Sauce

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!

Raw Carrot Pasta with Ginger-Lime Peanut Sauce

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.

Raw Carrot Pasta with 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.

Raw Carrot Pasta with Ginger-Lime Peanut Sauce

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.

Raw Carrot Pasta with Ginger-Lime Peanut Sauce

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.

Raw Carrot Pasta with Ginger-Lime Peanut Sauce

Noodle with all your might.

More Healthy Vegetable Noodle Recipes:

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

Raw Carrot Pasta with Ginger-Lime Peanut Sauce

Carrot noodles make for a healthy gluten-free side dish or entrée! These veggie noodles are quick and easy to make and always a crowd-pleaser.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
6 servings


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:


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.


If you don't have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe. 😀


Serving: 1of 6 - Calories: 111kcal - Carbohydrates: 9g - Protein: 3g - Fat: 6g - Saturated Fat: 1g - Monounsaturated Fat: 4g - Fiber: 3g - Sugar: 5g
Course: Main Dishes, Meatless Main Dishes, Side Dishes & Snacks
Cuisine: American
Keyword: carrot noodles, carrot pasta, healthy, low-carb, vegan, vegetable noodles, vegetarian, veggie noodles, whole30
Servings: 6 servings
Calories: 111kcal
Author: Julia
Carrot Noodles with Ginger-Lime Peanut Sauce - an easy vegan main dish or side dish - includes a paleo/whole30 option. Grain-free, dairy-free, vegetarian, plant-based and healthy
Recipe Rating

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Friday 12th of May 2023

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 🥰


Sunday 14th of May 2023

I love that! Thanks so much for sharing your experience!


Monday 7th of March 2022

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!


Tuesday 8th of March 2022

That's great advice, and I'm so happy your enjoy the recipe! xoxo :D

Teri/The Accidental Vegan!

Thursday 14th of October 2021

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


Thursday 14th of October 2021

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

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Monday 27th of April 2020

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!

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Monday 27th of April 2020

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.

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