Inspired by a recent Buzzfeed article on salads made with a spiralizer, I reached into my cupboards, wiped the dust of mine and gave this recipe a go. It blew me away and I am now back to spiralizing everything I can get my hands on! This is one of the best salads I’ve eaten for a while and I could eat this all day long. I may start to look orange at this rate as I’ve been munching this at least 3 times a week since making it.
The sweetness of the carrot combined with the sharpness of the ginger and lime is delicious. Add a peanut butter and coconut sauce and you have a wonderful refreshing dish. Although I used peanut butter, other nut butters would be just as good. The Chief Taster thought the garlic was strong and could do with just one clove, but I liked the kick of the garlic. If you are not as big a fan of garlic as me, reduce the garlic to one clove.
Carrot, Peanut, Ginger & Lime Salad
2 tblspn peanut butter
4 tblspn coconut milk
2 garlic clove, peeled and finely chopped
1 tblspn fresh ginger, peeled and finely chopped
1 tblspn lime juice
1/4 tspn salt
1/3 cup cashews, roughly chopped
2 tblspn fresh coriander, chopped
- Peel the carrots and put them through the spiralizer. Set aside.
- Mix the peanut butter with half of the coconut milk and blend until smooth. Add the remaining coconut milk.
- Add the remaining ingredients and mix thoroughly into the paste.
- Stir the dressing into the carrot mixture and stir well.
- Add the garnish (optional)
- Eat and enjoy!
Nutrition per serving(no garnish): 287 Calories, 16g Fat; 9g Protein; 33g Carbohydrate; 4g Dietary Fiber; 29g Net Carb
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