Let's get something out of the way here... I LOVE PEANUT SAUCE. Anytime I can slather a food in something reminiscent of smooth creamy peanut butter I am all in. This peanut sauce is no exception. It gets a thai feel from coconut milk, lime, soy sauce, & fresh ginger AND it's good enough to make carrot haterz (like me) slurp up raw carrot noodles covered in the stuff without thinking twice.
This is a must-have recipe in your 2016 arsenal. The really great thing about it is that it works great for a pack ahead lunch! The flavors actually intensify while it sits in the fridge, making it the perfect option to pair with some marinated grilled chicken or a side to that extra flank steak you had taking up space in the fridge.
Raw Carrot Noodles in Peanut Sauce
- 3 large carrots, peeled & spiraled into noodles*
- 1/4 cup roasted cashews
- 1 Tbsp fresh cilantro
For the Sauce: (makes enough for 2 batches)
- 2 Tbsp creamy natural peanut butter
- 4 Tbsp coconut milk
- 1 - 1.5 Tbsp soy sauce (or liquid amino), depending on taste
- 2 large garlic cloves, minced
- 1 Tbsp fresh ginger, peeled & grated
- 1 Tbsp lime juice
- kosher salt to taste
In a medium sized bowl combine spiralized carrots, cashews, and cilantro. *If you don't have a spiralizer, you could easily make carrot noodles with a vegetable peeler or very sharp knife/mandolin.
In a small bowl combine all sauce ingredients and stir until smooth. Season with salt & taste. Adjust seasoning as necessary. Pour half of sauce mixture over carrot & cashew mix & toss to coat.
Enjoy my veggie noodle lovers!
- adapted from theroastedroot.net