Here’s a light and refreshing side that turns fresh veggies into satisfying ribbons—you won’t even miss the noodles! The sauce combines lots of flavorful ingredients like sesame oil, ginger, and nut butter for a perfect blend of sweet and savory flavors.
Yield: 2 to 3 servings
Active Time: 20 minutes
Total Time: 23 minutes
For the noodles
6 to 7 carrots, washed and peeled
1 Persian cucumber, washed
½ cup cilantro, finely chopped
1 jalapeño, finely chopped
2 scallions, chopped
For the sauce
¼ cup NuttZo Organic Crunchy Power Fuel, Peanut-Free
2 tablespoons coconut aminos
2 tablespoons apple cider vinegar
1 tablespoon sesame oil
1 tablespoon coconut sugar
½ teaspoon ground ginger
½ teaspoon garlic powder
Juice of half a lime
Make the noodles
With a spiralizer, spiralize the carrots and cucumber; place in separate bowls. No spiralizer? No problem! Use a vegetable peeler to shave into ribbons. Bring a pot of water to boil and blanch carrot noodles for 1 to 2 minutes; drain and let cool.
Make the sauce
In a blender, add all the ingredients for the sauce. Blend until smooth.
Add the cooled carrot noodles and reserved cucumbers to a large bowl. Drizzle with sauce and gently toss. Sprinkle with cilantro and scallions. Eat immediately, or refrigerate until ready to serve.
Recipe credit: Angela Gaines
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