Nutty Sesame Carrot Noodles
Yield: 2 to 3 servings
Active Time: 20 minutes
Total Time: 23 minutes
Ingredients
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
Instructions
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.
