Sesame Carrot Noodles: A Beautiful Plant-Based Salad

Chef Candice Kumai says you can spiralize your way to healthy glowing skin with her carrot noodles recipe. This side dish or light main is rich in antioxidants, and the carrots are a natural way to help our bodies produce vitamin A. The avocado also adds a boost of healthy fats, and the edamame balances out the protein and dairy-free calcium.

This recipe with photo was shared with us by Nature’s Intent Vinegars.

Special Diet Notes: Sesame Carrot Noodles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally vegan, plant-based, and vegetarian.

For soy-free sesame carrot noodles, you can omit the edamame or swap in your favorite soy-free, dairy-free protein. You can also substitute coconut aminos for the soy sauce. Coconut aminos are naturally much lower in sodium, so you don’t need to seek out a low-sodium version. And finally, you can use a soy-free, chickpea miso.

Chef Candice Kumai

Carrot Noodles

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Candice calls these spiralized carrots "Beauty Noodles" because carrots contain antioxidants and beta carotene, which help support healthy skin.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 2 servings

Calories:

Ingredients Method

Ingredients

  

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• ¼ cup rice vinegar
• 3 tablespoons organic red miso paste
• 3 tablespoons organic apple cider vinegar
• 2 tablespoons reduced-sodium soy sauce or gluten-free tamari
• 2 tablespoons toasted sesame oil
• 2 teaspoons honey can sub agave nectar for vegan
• 2 teaspoons freshly grated ginger
• 9 cups spiralized carrots
• 2 cups shelled organic edamame
• 2 cups cooked brown rice or quinoa
• 1 avocado cubed
• 2 tablespoons chopped fresh mint leaves removed from stems
• 2 tablespoons ground sesame seeds

Method

 

1. In a medium bowl, whisk together the rice vinegar, miso paste, apple cider vinegar, soy sauce or tamari, roasted sesame oil, honey, and ginger until well combined.
2. Add the spiralized carrots, edamame, and cooked rice or quinoa. Toss well to coat.
3. Garnish the salad with avocado cubes, fresh mint leaves and ground sesame seeds.

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