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
Oh. My. Gosh. I’m addicted to carrots and lurve peanut sauces of all types, so upon seeing this recipe I went straight to amazon for the spiral thingamajig. I didn’t have all the ingredients when it arrived, so I tried spiralized carrots with premade thai spicy peanut sauce. AMAZING. I’ve since tried your recipe, which is WAY better than the premade stuff. I did toss in a few sprinkles of toasted sesame oil. It was pretty awesome, if you’re interested in trying it. I’m now off to find any and all spiral recipes you have your site. THANK you!!!
Yaaaay! Thanks so much, Lauren! I’m so happy you like the sauce and you’re interested in spiralizing all the things! Let me know if you try any of my other recipes and have a great weekend! 😀 xoxoxo
I loved this salad! It is truly flavorful and feels good in the mouth. I cannot have peanuts so I used almond butter and sunflower seeds…. it is to die for. It was the first thing I made with my new spiralizer! My husband and I were very impressed!
Wahoo! I’m so happy you and your husband enjoyed it! I love the almond butter idea! Many thanks for the kind note 😀
This was fabulous! I doubled the sauce and mixed it with 1.5 cups of rice and 2 shredded chicken breasts. I don’t eat peanuts, so I used an almond/cashew butter instead 🙂 Will definitely be making again! Thanks.
So glad to hear you like it, June! I love the idea of using almond or cashew butter, too! Sounds delicious! Thanks for the sweet note 🙂
Delicious! I did this with carrots and cucumbers, since I had a ton on hand from my garden. Loved it so much. Perfect for a warm summer night when you dont want to cook.
Cucumbers sound like an amazing addition! I’m so glad you liked the dish, Meghan, and thanks so much for your feedback! 😀
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I made this recipe today to bring to lunch at my Mom’s and it was a huge hit! I will definitely be adding this to the meals I eat regularly. Thanks so much for sharing this incredible recipe.
I made this as a side dish/salad tonight for our dinner and was pleasantly surprised by how tasty it was! Will definitely make again, thanks for a great recipe.
Oh I’m so glad to hear it, MaryAnn! I really love that sauce – it makes veggies so fun and flavorful! Thanks so much for letting me know you liked the recipe, and have a great weekend!!
What type of coconut milk? The refrigerated kind or the canned kind?
sounds tasty…
This looks absolutely delicious and I can’t wait to try it. It’s too bad that I’ve never heard of a spiral slicer. Off to Amazon I go… =)
Looks really delicious, but I can’t se/find the recipe?
My apologies, Malene – I was doing some site maintenance which caused the recipe to disappear momentarily, but it should be visible now 🙂
What do the aminos do? I don’t have that on hand. Substitutions? Can I just omit it? This looks great!
Hi Rachel, the liquid aminos is for flavor and you can replace it with low-sodium soy sauce. 🙂 Hope you enjoy the recipe!!
How many people does this serve?
Hi Keidra! When using it as a side dish, it serves 4 to 6 😀
Total yum-fest! I have a minor obsession with peanut sauces and carrot pasta sounds amazing.
This looks delicious! I don’t have a spiral slicer but I’m going to try it with a box grater. Thanks for sharing…love the idea. 🙂