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’m curious why in your photos, I see a creamy white sauce. I made this exactly as described and my dressing turned out dark brown. Did I do something wrong? Also with my Paderno spiralizer the carrots came out in short semicircles instead of long spirals, I guess because carrots aren’t thick enough to make long spirals. It would work great however with a sweet potato.
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What is the number of servings?
I have made this many, many times, and thought I should return to leave a comment. Amazingly delicious! I use soy sauce in place of aminos, dried cilantro to taste, and peanuts…so a slight variation to fit my tastes, and it is one of my favorite side dishes/salads. Highly recommend!
OMG, I WANT A SPIRALLER!!!!!!!
This looks delicious, and I definitely want to savor it soon!!!
anonymous
Loved this recipe! I made extra sauce and I’m wondering how long it can last in the fridge?
Thanks.
Hi Jeanne! I’m so glad you like it! I’ve kept it in the fridge for up to 5 days. I’d say it tastes freshest within 3 days 😉 xo
Thanks so much. Mine’s now 6 days old, and tastes fine. Think I can serve it tomorrow safely?
I’d say it’s fine since there isn’t any raw dairy or meat in it. So long as it still tastes fresh, I’d say you’re good to go!
Hi Julia, how many portions does this recipe make?
Hi Anna,
It serves 3 to 4 comfortably, and more if you’re serving it with other side dishes 🙂 Hope you enjoy!
This is so creative and beautiful! I am amazed at what you can create out of raw carrots! Definitely getting my hands on one of those spiralizers. Any recommendations on the best place to buy one?
Wow. I just finished consuming this meal and it was amazing. As I have a huge aversion to cilantro I simply left it off. I felt like I was eating this delicious Thai-style dish without the huge feeling I get in my tummy after eating pasta. I bought my spiralizer today and intend to use it all the time!!! Thanks for this recipe!
Just made this and LOVE it. A new summer salad for us! Love that spiralizer! I had coconut milk, but was wondering if you don’t have it, what you can substitute? I used soy for the amino acid since I didn’t have any and it worked fine. Thanks for a delicious new recipe for carrots.
Hi Leslie! So happy you like the recipe! Unfortunately, there isn’t a super great replacement for the coconut milk in this recipe, but in a pinch, I bet a couple tablespoons of coconut oil or even olive oil would work. It would be lacking a bit in creaminess, but the oil would at least help bring the salad together, if that makes sense. Thanks a bunch for the feedback!
Thanks Julia! I actually had unsweetened coconut flakes so I made coconut milk from an online recipe. It was so easy. You just boil the coconut in water ratio of water to coconut 1cup to 1/4 cup. Boil for 5 minutes grind and strain. So easy! Made the salad again this past weekend for guests and it was a hit! Thanks again!
I’m curious why in your photos, I see a creamy white sauce. I made this exactly as described and my dressing turned out dark brown. Did I do something wrong? Also with my Paderno spiralizer the carrots came out in short semicircles instead of long spirals, I guess because carrots aren’t thick enough to make long spirals. It would work great however with a sweet potato.
I am at a complete loss for how to make this peanut “sauce” thin and loose. I just followed the recipe and just got a thick glob of peanut butter. HOw does this work???
Hi there! Sorry about the hassle. You can add the ingredients for the peanut sauce to a blender (if you have a small one, such as a magic bullet, that works best), that way you end up with a smooth texture. If the peanut sauce is still too thick, you can add small amounts of water, lime juice, and/or liquid aminos until you get a thinner consistency. Let me know what you try!
mmm carrot pasta salad, that’s interesting… i’d love to this this recipe
This turned out AMAZING. I substituted green onions for garlic and toasted almonds for cashews since I’m on a low FODMAP diet, added Thai basil to the sauce and ate it with curried chicken (just baked chicken breasts with curry seasoning) and it was one of the best meals I’ve had in a long time – I felt like I went out to eat! Thanks for the amazing recipe, I’m not ashamed to admit that I licked the sauce bowl clean. 🙂
I’m so happy you enjoyed it, Diana! The curried chicken sounds like the perfect addition and I’m so glad you liked the sauce – it really is addicting! Thanks so much for your kind feedback!