Kick it up a notch with these crunchy and delicious gluten-free carrot noodles. Betsy’s Asian inspired peanut sauce features her cinnamon peanut butter. So, if you are looking to cut the carbs without cutting the flavor this recipe is for you. Trust Betsy! You will #TasteTheDifference!
For peanut sauce:
1 Tbsp. Nama Shoyu or gluten-free tamari
3⁄4 cup coconut flesh from young Thai coconut
1⁄4 cup coconut water from young Thai coconut
2 Tbsp. organic maple syrup
1 Tsp. fresh grated ginger
1 Tbsp. sesame oil
1 lime, juiced
2 cloves garlic, diced
1 Tsp. chili flakes
Pinch of Himalayan Salt
4 large carrots finely sliced – or use a spiralizer
1 cup snow pea pods, chopped
3 scallions, sliced
Step By Step Recipe Directions:
Step 1: Place coconut flesh and coconut water in high-speed blender and blend until smooth.
Step 2: Add Betsy’s Best Cinnamon Peanut Butter, Nama Shoyu, maple syrup and ginger, sesame oil, and lime juice.
Step 3: Blend until smooth.
Step 4: Add garlic, chili flakes and Himalayan salt.
Step 5: Pulse briefly to blend.
Step 6: Pour peanut sauce over carrot noodle mixture and mix well.
Step 7: Enjoy!
Did you know? Betsy personally makes and serves each recipe that appears on these pages. As a registered Dietitian and personal trainer she loves these carrot noodles. They increase her families veggie intake, while keeping the carbs low. With the amazing peanut sauce the flavor is to die for.