Carrot Noodles with Ginger-Lime Peanut Sauce makes for a healthful side dish or main entrée when you add protein.
An amazing grain-free option for those who enjoy a whole food diet, these veggie noodles are loaded with flavor, are easy to make, and are absolutely delicious!
Have you ever made carrot noodles? For the life of me, the only food I’ve been wanting to eat lately is raw. Slabs of raw fish? Bring it on. Raw veggies all smothered in a tasty zesty, spicy, sweet sauce? The raw-er, the better.
Lately I’ve been going with spiralized vegetables galore, and one of my current favorites? These spiralized carrot noodles with a mega flavorful ginger-lime peanut sauce.
Fact is, spring vegetables are perfect for leaving raw, and carrots are super easy to spiralize. Why go the extra mile with heat-treating your vegetables when they’re perfectly decent as is? If it ain’t broke, don’t fix it.
Plus this California perma-summer thing is driving me away from comfort foods straight into the welcoming arms of cool, crisp salad.
How to Make Carrot Noodles:
Oh hey, have you ever seen one of these? It’s a GEFU Spirelli Spiral Slicer and it makes noodles out of veggies. Best invention EVER!
I have also heard the Paderno World Cuisine Spiralizer is incredible for spiralizing all sorts of vegetable noodles. Instead of only being able to spiralize long, thin vegetables like carrots and zucchini, the Paderno can spiralize any hearty vegetable, including sweet potatoes, butternut squash, you name it!
Start by preparing the sauce. Simply add the ingredients to a small bowl and stir until combined.
Use your spiralizer to make carrot noodles. Toss the noodles and sauce together and you’re done! Serve with roasted cashews and chopped cilantro.
What do Carrot Noodles Taste Like?:
Okay, let’s face it: raw carrots taste nothing like pasta. They do, in fact, taste like carrots. But that doesn’t mean we can’t twirl them around like real noodles and/or get all Lady and the Tramp with someone we love.
The carrot noodles are crisp and fresh and the ginger-lime peanut sauce makes your noodle spin. This recipe is ever so simple and requires zero cooking. You take those vital minutes you would have spent hovering over a stove and stick them in your piggy bank. You’re welcome.
Recipe Adaptations:
- If you’re intolerant to peanuts or follow a Paleo/Whole30 diet, not to worry! You can use any nut butter of your choosing – almond butter and cashew butter work great!
- Looking for a warm meal? You can cook the noodles, too! Simply heat a small amount of oil in a skillet, add the noodles, cover, and cook until they reach desired done-ness – about 3 to 5 minutes.
- Go heavier or lighter on the garlic!
- Add your favorite animal protein to make this a complete meal.
Noodle with all your might.
More Healthy Vegetable Noodle Recipes:
- Mediterranean Zucchini Noodle Pasta
- Green Curry Sweet Potato Noodle Bowls
- Thai Zucchini Noodles with Sesame Almond Dressing
- Vegan Red Curry Zucchini Noodle Bowls
- Avocado Pesto Zoodles with Sun-Dried Tomatoes
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Raw Carrot Pasta with Ginger-Lime Peanut Sauce
Ingredients
For the Carrot Pasta:
- 5 large carrots peeled and spiraled into noodles
- 1/3 cup roasted cashews
- 2 tablespoons fresh cilantro finely chopped
For the Ginger-Lime Peanut Sauce:
- 2 tablespoons unsweetened creamy peanut butter or almond butter
- 4 tablespoons coconut milk
- 2 tablespoons liquid aminos
- Pinch cayenne pepper
- 2 cloves large garlic finely chopped
- 1 tablespoon fresh ginger peeled and grated
- 1 tablespoon lime juice
- Kosher salt to taste
Instructions
To Prepare the Ginger-Lime Peanut Sauce:
- Combine all ingredients in a small bowl and mix together until smooth and creamy.
To Prepare the Carrot Pasta:
- Wash carrots well, peel them, and pat them dry.
- Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot.
- Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Peanut Sauce over the noodles and gently toss together (I use my hands for this part).
- Serve with roasted cashews (or peanuts) and freshly chopped cilantro.
Notes
Nutrition
Totally lip smackingly awesome. So easy to make and to adapt to whatever veg you have in. Thank you 🙏🏻. You have made going raw a real treat 🥰
I love that! Thanks so much for sharing your experience!
great recipe!! i just finish it and that taste!! omg its reeeally tasty, just one little thing.. If you wanna make it fully raw dont use ROASTED nuts! They’re not raw i also skip them. But everythig else real great!
That’s great advice, and I’m so happy your enjoy the recipe! xoxo 😀
OH.MY.GOODNESS!
I made this amazing recipe this morning to set myself up for success throughout the day.
SO yummy and delicious! I highly recommend making this salad ahead of time, and then letting it soak up all the great flavors in the fridge for a few hours.
I served it over Arugula and topped with Cilantro as suggested…the dish is so flavorful and delightful that I feel you can add whatever you like to the base and it will add flavor and depth and make your tummy smile with delight…or just eat it on its own as a salad or side dish. The dressing is amazing! I used my high speed blender and it came out perfectly. I also used coconut aminos instead of liquid aminos, only because I didn’t have any on hand.
SO tasty, This recipe will definitly be among our favorites!
Thank you for sharing
Thanks so much for the glowing review, Teri! I’m so happy you like it and I love the advice for letting it sit! It really does become more flavorful over time. Big hugs to you, m’dear! xoxo
I just realized I had no idea what butternut squash was. I had used just… regular squash? Anyway, it was really, REALLY good! Thanks for the recipe!