Take a break from the romaine and give this delicious raw carrot salad from The Roasted Root a try. The tangy, ginger lime peanut dressing over thin strips of carrots makes this salad the perfect side with a grilled chicken breast or piece of fresh fish. If you don’t have a mandoline to cut the carrots, no problem! A simple spiralizer or a julienne peeler will do the trick.
Carrot Salad with Ginger Lime Peanut Sauce
Ingredients
For the carrot pasta:
- 5 large carrots, peeled and julienned or spiraled into thin strips
- 1/3 cup (50g) roasted cashews
- 2 tablespoons fresh cilantro, finely chopped
For the ginger-lime peanut sauce:
- 2 tablespoons creamy peanut butter
- 4 tablespoons regular coconut milk
- Pinch cayenne pepper
- 2 large cloves garlic, finely chopped
- 1 tablespoon fresh ginger, peeled and grated
- 1 tablespoon lime juice
- Salt, to taste
Directions
Combine all sauce ingredients in a small bowl and mix together until smooth and creamy and set aside while you julienne/spiralize the carrots.
In a large serving bowl, gently toss the carrots and sauce together until evenly coated. Top with roasted cashews (or peanuts) and freshly chopped cilantro.
Nutrition Information
Serves: 4 | Serving Size: About 1 cup
Per serving: Calories: 143; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 142mg; Total Carbohydrate: 14g; Dietary Fiber: 1g; Sugars 2g; Protein: 4g
Nutrition Bonus: Potassium: 84mg; Vitamin A: 304%; Vitamin C: 12%; Calcium: 7%; Iron: 6%
