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
I’ve been craving raw vegetables too lately, I blame it on the 90 degree temps we have been having in Arizona! These carrots look really good and refreshing, although I might have to mix them with a little bit of rice noodles to convince my husband to eat it. Going now to check out the spiral slicer!
This is fan-freaking-tastic. I need to get my hands on one of those veggie noodle makers. Gah, the sauce–I want to drink it.
I made this last night and added chicken! It is AH-mazing! I love having the feeling that I’m eating pasta (read, twirling) without all the carbs! Real pasta has become such a once-in-a-blue-moon thing for me, bring on the vegetable noodles! Thank you so much for the continued amazing recipes (I also made a bit of the Sweet Potato Soup with added quinoa- seriously can you make something that doesn’t taste like heaven??) Thank you thank you!
Ok,I’m finally convinced I need this spiralizer! These carrot noodles look fan freaking tastic…and ginger lime peanut sauce? I think I’ll go face plant into a bowl right now…pretty sure this is going to guarantee that monday is a rockin’ one!
Pinned!
I highly recommend getting a spiral slicer!! It makes such perfect veggie noodles! I love the healthy, fresh recipes you can make with it. And the ginger-lime peanut sauce? Addicting.
These look amazing! I love quick and fresh dishes like this! I have a Zyliss julienne peeler but it -doesnt cut the mustard when noodling (I think I just made that word up!) hard or large quantities of veggies, I think I need to invest in a proper spiraliser!
Heck yes! With all the veggies you eat, it’s definitely worth the teeny investment! The noodles come out so perfectly. I’ve been having lots of fun coming up with sauces and recipes for my veggie noodles. 🙂
That peanut sauce!! I would be tempted to drink it, but smothering carrots in it sounds like a good second option.
You said it, girly! The peanut sauce really makes a house a home in this recipe. I’m not opposed to the idea of doubling the sauce recipe for the spoon-to-mouth factor 🙂
This is so beautiful!! I adore raw veggie noodles instead of pasta! This flavor combination sounds to die for!
Wahoo! Thanks, Annie! Let me know if you and the girlies try it!
YES!!! I am obsessed with my spiral cutter and use it multiple times a week. Love this recipe lady!!
Woop woop! I think of you when I spiral vegetables. We should definitely do a veggie noodle and beer night one of these days!
This looks really really good! xxoo
I bought my GF sister a vegetable noodler thing for Christmas and I’m so jealous I didn’t get one for myself! This looks phenomenal. Muuuuust hit up amazon so I can get this crunchy deliciousness into my mouth.
Kelly!! You must get a spirelli!! You would get tons of use out of it. Let me know if you get one!
I kind of feel like I’m the last person on the planet to own a spiraler. This carrot situation looks absolutely delish! I have been craving veggies like crazy lately, so this is calling my name.
Stunning photos! I must get myself a spiralizing tool of some sort, right quick!! Looks super easy *and* delicious. Have a great weekend Julia! 🙂
I’ve been waiting for these recipes since I bought my spiral thing the other day. Also, rather than grate the remaining stub of carrot and take the skin off of your finger, feed it to your beagle. 🙂
I kind of like, really want a spiralizer! And this salad is just enabling me. I’m pretty sure this will be the first thing I make – it looks so refreshing!
We bought this one, and then it doesn’t matter how short the piece of vegetable gets. Paid $25 for it on Amazon 2 years ago – see it’s up to $50 now. We’ve been using it regularly for 2 years, and it’s still going strong.
http://www.amazon.ca/World-Cuisine-Tri-Blade-Plastic-Vegetable/dp/B0007Y9WHQ/ref=sr_1_1?ie=UTF8&qid=1402588283&sr=8-1&keywords=spiralizer
That definitely looks like it gets the job done reaaal well! Thanks, Chris!
Thanks Julia, now i have an idea what to cook tomorrow 🙂
Carrot pasta sounds outstanding. This is gorgeous, Julia!
So, I am decidedly not an efficient noodle twirler. However this orange gorgeousness makes me want to practice those skills until I reach perfection!