Raw Carrot Pasta with Ginger-Lime Peanut Sauce

• Produce

  • 5 Carrots, large
  • 2 tbsp Cilantro, fresh
  • 2 large cloves Garlic
  • 1 tbsp Ginger, fresh

• Canned Goods

  • 4 tbsp Coconut milk

• Condiments

  • 1 tbsp Lime juice
  • 2 tbsp Peanut butter, creamy

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1 Kosher salt

• Nuts & Seeds

  • 1/3 cup Cashews, roasted

• Other

  • 2 tablespoons liquid aminos

Found on theroastedroot.net

Description

Ingredients

• 5 large carrots, peeled and spiraled into noodles
• 1/3 cup roasted cashews
• 2 tablespoons fresh cilantro, finely chopped
• 2 tablespoons creamy peanut butter
• 4 tablespoons coconut milk
• 2 tablespoons liquid aminos
• Pinch cayenne pepper
• 2 large cloves garlic, finely chopped
• 1 tablespoon fresh ginger, peeled and grated
• 1 tablespoon lime juice
• Kosher salt to taste

Directions

• Combine all ingredients in a small bowl and mix together until smooth and creamy.
• 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.