Spiraled Carrot Noodles with Ginger Sunflower Seed Sauce
Skip the pasta and carbs and enjoy this bright and colorful carrot noodle dish! Full of flavor and fiber carrot noodles go great as a side dish or a meal! Toss with some shrimp or tofu or add beans. The ginger sunflower seed sauce will make this a dinner to remember!
FOR THE CARROT NOODLES:
- 5 large carrots peeled and spiraled into noodles
- 1/3 C roasted cashews
- 2 T fresh cilantro finely chopped
FOR THE GINGER PEANUT SAUCE:
- 2 T Betsy’s Best Gourmet Sunflower Seed Butter with Cinnamon
- 4 T coconut milk
- 2 T soy sauce
- 2 cloves large garlic finely chopped
- 1 T fresh ginger peeled and grated
- 1 T lime juice
- sea salt to taste
TO PREPARE THE GINGER-LIME PEANUT SAUCE:
Combine all ingredients in a small bowl and mix together until smooth and creamy or place in a blender and blend.
TO PREPARE THE CARROT PASTA:
Wash and peel carrots. Using your spiral slicer, make noodles out of all of the carrots. Place carrot noodles into a large serving bowl. Pour the Ginger Sauce over the noodles and gently toss together. Garnish with roasted cashews, freshly chopped
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