Skip the pasta and carbs and enjoy this bright and colorful dish! Full of flavor and and fiber carrot noodles go great as a side dish or a meal! Toss with a super tasty sunflower seed butter sauce and some shrimp,tofu or add beans for a dinner to remember!
FOR THE CARROT PASTA:
5 large carrots peeled and spiraled into noodles
1/3 C roasted cashews
2 T fresh cilantro finely chopped
FOR THE Sunflower Seed Butter Ginger SAUCE:
- 2 T Betsy’s Best Gourmet Sunflower Seed Butter
- 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 BUTTER SAUCE:
Combine all ingredients in a small bowl and mix together until smooth and creamy or place in a blender and blend.
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 and freshly