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Carrot Pasta with A Creamy Zesty Garlic Sauce

Carrot pasta with a creamy zesty garlic sauce
Cooking Method
Courses ,
Difficulty Beginner
Prep Time: 30 min Rest Time: 24 hour Total Time: 24 hrs 30 mins

Carrot noodle salad is creamy without dairy. The peanut butter vinaigrette with garlic and ginger gives a zip but balance. The carrots keep their crunch and color. We eat with our eyes first and this dish is stunning to see and great to eat. You’ll love how easy it is to make and it keeps well for several days.

Servings: 2

    Ca-noodle salad
  • 2 cups madoline sticks or peeled carrot strips
  • ¼ cup chopped salted peanuts
  • 1 teaspoon black sesame seeds
  • 1 teaspoon white sesame seeds
  • 12 sprigs of cilantro leaves
  • 1 scallion, greens cut on a bias
  • 1 recipe peanut butter vinaigrette
  • Peanut butter vinaigrette
  • 1 tablespoon apple cider vinegar
  • 1 teaspooon Teriyaki sauce
  • 1 teaspoon lime juice
  • 1 teaspoon tamed garlic
  • 1/8 teaspoon Microplaned raw garlic
  • ¼ teaspoon Microplaned fresh ginger
  • ½ teaspoon toasted caraway seeds
  • ¼ cup natural peanut butter
  • salt and pepper to taste
How To Make Carrot Pasta Step By Step
  1. Blanch the peeled garlic clovesboil garlic

    Place the peeled garlic cloves in a small pot with cold water. Cut the wee woody ends off the garlic cloves. When the water boils, drain the garlic. Return the garlic to the pot, add more cold water and boil again. Drain and repeat and let the garlic cool.

  2. Toast the caraway seedsToast caraway seeds
  3. Grate the ginger and garlic on the MicroplaneGrated ginger
  4. Mandolin or peel the carrot noodles

    Carrot noodles Mandoline

    Carrot ribbons with peeler

  5. Assemble the vinaigrette ingredients into the mixing bowlVinaigrette ingredients
  6. Mix the vinaigrette dressing
  7. Combine the sesame seeds, caraway seeds, carrot noodles with the vinaigretteIngredients in the bowl
  8. Place in a bowl and store overnight in the coolerWrapped bowl ready to chill
  9. Plate and garnish with cilantro leaves, chopped peanuts, and black and white sesame seedsFinished Dish
  • This dish uses a mandoline. A mandoline is a great tool for slicing vegetables, but it can cut fingers, too. Once the dish is assembled, the flavors may seem subdued. This salad needs at least one night in the cooler to let the flavors develop.
  • Ca-noodle salad isn’t too intensive to prep. The best way to make efficient use of your time is to slice the carrots while the garlic is being tamed. Grate the ginger and raw garlic on a Microplane or chop to a near pulp with a French knife.
  • Using a mandolin is dangerous. Cuts can happen very easily. Take your time and don’t take chances. Vegetable peeler ribbons are also very attractive and with much less risk to you of being cut.
  • If you like a real punch of garlic, increase the raw garlic. As presented, this is quite garlicky but also balanced with the other flavors. Be as bold as you can stand and add red pepper flakes or Sambal Oelek for some real zip.