Carrot “Noodles” with Thai Coconut Dressing (Vegan/GF)

IMG_0023I have spent so much time sprializing zucchinis that I was totally neglecting other “spiralizable” vegetables. Although the spiralizer instructions say that one can spiralize anything from carrots to sweet potatoes to pumpkin, I am finding it a bit challenging. I am a personal fan of the spiralized zucchini and plan on sticking to that from now on. However, in the meantime, I ventured into purple carrot spiralizing and although the actual carrot wasn’t necessarily easy to work with, I came up with a delicious dish.

The carrot (purple in this case) worked incredibly well with a sweet and tangy coconut milk based sauce. It was somewhat Thai inspired and delicious.

Purple carrot “spaghetti” with Thai coconut milk dressing

Ingredients:

  • Three purple carrots (but orange ones would work as well)

For the dressing:

  • ½ cup full fat organic coconut milk
  • 1 1-inch piece of ginger
  • ½ garlic clove
  • 1 tbsp gluten free tamari
  • 1 tbsp organic unrefined sesame oil
  • ¼ tsp chili powder
  • 1 tsp maple syrup
  • Juice from 1 lime

For garnish:

  • Black sesame seeds
  • Pine nuts
  • Fresh mint sprigs

Instructions:

  • Sprialize or julienne the carrots and set aside
  • Blend all the dressing ingredients in a food processor or with an immersion blender
  • Mix the carrot noodles with the dressing and decorate with the garnish
  • Serve and enjoy!

And for a laugh: this below is my daughter. (also my numero 1 taste-tester). Here she is fully enjoying the Asian flavor combinations. Unfortunately for her however, we obviously spend more time in the kitchen picking out ingredients than we do choosing her outfits. 😉 #foodoverfashion (sometimes!)

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