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.
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
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.
Nicole Gulotta is always looking for a good story and a good meal. She’s the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry, and pens a blog by the same name. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is always looking for a good story and a good meal. She’s the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetr Read More
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