These ginger lime carrot noodles make for a healthy gluten free, dairy free salad with lots of nutritional benefits. Serve it alongside or under your favorite protein.
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It's been a little while since I pulled out the spiralizer. I still have my favorites vegetable spiralizer recipes like spicy avocado sauce over chicken and zoodles, and butternut squash noodles with spinach and mushrooms. Seeing as spring is in the air, I thought I'd whip up a lighter, all vegetable spiralized salad of ginger lime carrot noodles.
I was always told to eat my carrots for good eyesight as a kid. I never loved carrots when I was little, which perhaps is why my vision has never been great. I'm attempting to make up for lost time now with this ginger lime carrot noodle salad.
Carrots are rich in antioxidants like Vitamin C and beta carotene, which also means they have great cardiovascular benefits. They have potassium and fiber, helping digestion and heart health. Ginger is also good for digestion, so you're getting a double whammy benefit for your stomach with this raw noodle recipe.
Carrots are hearty in texture, so you can even make this salad in advance and enjoy it for a few days after, without the carrot wilting under the dressing.
Ginger Lime Carrot Noodles
Makes 4-6 servings
- 4 large, fat carrots, peeled
- 1 tablespoon fresh ginger
- 1 large clove of garlic, minced
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, minced
- 3 tablespoons sesame oil
- Salt to taste
- Take the cleaned carrots and use a spiralizer to make thin noodles. You can also make carrot ribbons using a vegetable peeler.
- Peel the skin off the fresh ginger, and use a zester or hand held grater to make one tablespoons of ginger pulp. Place the ginger in a large glass bowl, and add the garlic, lime juice and cilantro. Slowly whisk in the sesame oil until combined. Season with salt.
- Place the ginger lime dressing on the carrot noodles and toss. The flavor will improve as it sits. Refrigerate the leftovers.
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