This crunchy salad is made with spiralized carrots instead of noodles. Make sure to use unrefined peanut oil, which is way more flavorful than its refined counterpart and is one of the trio of peanutty ingredients that makes this simple salad stand out. Look for it with other specialty oils or in the Asian section of your grocery store.

Carolyn Malcoun
Source: EatingWell Magazine, March/April 2018
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Ingredients

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Directions

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  • Using a vegetable peeler or spiralizer, cut carrots lengthwise into long thin strands or strips.

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  • Whisk oil, peanut butter, lime juice, tamari and water in a large bowl. Add the carrots and gently toss to coat. Serve sprinkled with herbs and peanuts.

Nutrition Facts

164.7 calories; protein 3.7g 7% DV; carbohydrates 12.5g 4% DV; exchange other carbs 1; dietary fiber 3.5g 14% DV; sugars 5.8g; fat 12g 19% DV; saturated fat 2.1g 11% DV; cholesterolmg; vitamin a iu 16936.9IU 339% DV; vitamin c 7.3mg 12% DV; folate 29.9mcg 8% DV; calcium 41.9mg 4% DV; iron 0.8mg 4% DV; magnesium 30mg 11% DV; potassium 391.1mg 11% DV; sodium 286.7mg 12% DV.

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/18/2019
the dressing tasted nutty and salty but bland. I added a bit of sugar (honey would probably work well too) some chili oil and some sesame oil to jazz it up some. Read More