4 large carrots, finely sliced (I use a mandoline slicer)
1 cup snow pea pods, chopped
3 scallions, sliced
Instructions
FOR SAUCE-
1. Place coconut flesh and coconut water in
high-speed blender and blend until smooth.
2. Add almond butter, nama shoyu, maple syrup
and ginger, sesame oil, and lime juice. Blend
until smooth.
3. Add garlic, chili flakes and Himalayan salt.
Pulse briefly to blend.
4. Pour over carrot noodle mixture and mix
well.
Shred carrots, I use a mandoline vegetable shredder and make angel
hair pasta. mix carrots, snow pea pods, and scallions. Pour sauce
over carrot noodle mixture.
Originally Submitted
9/28/2014
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