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Raw Carrot Pasta With A Ginger Lime Almond Sauce

Carrot noodles are great because they are rich in beta-carotene, which is a great antioxidant that can improve skin health and eyesight. The lime and ginger sauce adds a refreshing zing to your palate, and it really brings the dish home.

  • Prep Time:15m
  • Total Time:15m


For the "Pasta"

  • 5 large carrots, peeled and spiraled into noodles
  • 1/3 c raw cashews
  • 2 tbsp. fresh cilantro, finely chopped

For the Sauce

  • 2 tbsp. raw almond butter
  • 4 tbsp. raw coconut oil
  • 2 tbsp. liquid aminos
  • Pinch cayenne pepper
  • 2 large cloves garlic, finely chopped
  • 1 tbsp. fresh ginger, peeled and grated
  • 1 tbsp. fresh lime juice
  • Sea salt to taste


For the Dressing

  1. Combine all the dressing ingredients in a blender and pulse until smooth and creamy.

For the Pasta

  1. Wash carrots well, peel them, and pat them dry.
  2. Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot.
  3. Place all carrot noodles into a large serving bowl. Pour the Ginger-Lime Sauce over the noodles and gently toss together.
  4. Serve with raw cashews and freshly chopped cilantro.