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.
Servings: 6 servings
Calories: 111kcal
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
If you don't have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe. :D
Nutrition
Serving: 1of 6 | Calories: 111kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 4g | Fiber: 3g | Sugar: 5g