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.
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.