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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