For the Carrot Pasta:
5 large carrots, peeled and spiralized into noodles
1/3 cup roasted and salted cashews
2 tablespoons fresh cilantro, chopped (optional)
For the Ginger-Lime Peanut Sauce:
2 tablespoons creamy peanut butter
4 tablespoons full fat coconut milk
2 tablespoons coconut aminos
A pinch of cayenne pepper
2 large garlic cloves or garlic powder, to taste
1 tablespoon fresh ginger, peeled and grated, or ground ginger, to taste
1 tablespoon lime juice
Sea salt, to taste
1. Blend or process all the ingredients for the sauce in a blender or food processor until the sauce is smooth and creamy.
2. Mix the sauce with the spiralized carrots until the noodles are completely coated.
3. Mix the cashews and cilantro (if using) in with the coated noodles.
4. Place the salad in the fridge to let the ingredients marinate or serve right away (it’s best marinated for a little bit or overnight).
5. Serve as a side dish or add chicken for a main dish.
I often like to add chopped up, steamed broccoli, too!