Carrot-Peanut Noodle Salad

Carrot-Peanut Noodle Salad

1 Review
From: EatingWell Magazine, March/April 2018

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.

Ingredients 4 servings

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  • 1 pound carrots, trimmed
  • 2 tablespoons unrefined peanut oil
  • 2 tablespoons creamy natural peanut butter
  • 1 tablespoon lime juice
  • 1 tablespoon reduced-sodium tamari
  • 1 tablespoon water
  • 2 tablespoons chopped fresh herbs, such as mint, basil and/or cilantro
  • 1 tablespoon chopped salted roasted peanuts


  • Prep

  • Ready In

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

  • Serving size: 1 cup
  • Per serving: 165 calories; 12 g fat(2 g sat); 3 g fiber; 13 g carbohydrates; 4 g protein; 30 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 16,937 IU vitamin A; 7 mg vitamin C; 42 mg calcium; 1 mg iron; 287 mg sodium; 391 mg potassium
  • Nutrition Bonus: Vitamin A (339% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 2 1/ 2 fat

Reviews 1

April 18, 2019
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By: Peggy Gordon
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.
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