Spiralized Carrots with Peanut-Lime Ginger Sauce

Spiralized Carrots with Peanut-Lime Ginger Sauce

Ingredients

7 medium/large carrots
1/3 cup cashews

2 tablespoons cilantro paste
1 teaspoon minced garlic
1 tablespoon olive oil
1/2 tablespoon minced sushi ginger
2 tablespoons creamy peanut butter
4 tablespoons coconut milk
1/8 teaspoon crushed red pepper flakes
1 tablespoon fresh squeezed lime juice
Salt to taste

Method

Wash and peel carrots. Use your spiral slicer to make noodles out of all your carrots. There will be a couple inches of carrot after spiralizing that you can save for later. I did not use them in this recipe.
Place carrot noodles in a large serving bowl and set aside.
Combine all of the ingredients for the sauce in a small bowl. Mix until smooth and creamy. I used a hand mixer.
Pour peanut-lime ginger sauce over carrot noodles and mix together.
Mix in most of the cashews. Garnish with the leftover cashews.
Serve with chopsticks for authenticity.



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Wash and peel carrots.

Use your spiral slicer to make noodles out of all your carrots. There will be a couple inches of carrot after spiralizing that you can save for later. I made carrot sticks with the leftovers and ate them the next day.

Place carrot noodles in a large serving bowl and set aside.

Combine all of the ingredients for the sauce in a small bowl. Mix until smooth and creamy. I used a hand mixer.

Pour peanut-lime ginger sauce over carrot noodles and mix together.

Mix in most of the cashews. Garnish with the leftover cashews.

Serve with chopsticks for authenticity.

Voila!

You're done. Now enjoy!

This recipe was adapted from The Roasted Root.