Ingredients
- 1/4 cup nut butter, homemade or store-bought
- 2 tablespoons lime juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon roughly chopped fresh ginger
- 2 scallions, whites coarsley chopped and greens thinly sliced lengthwise
- 1 small clove garlic
- 1 pound carrots, peeled into long thin strips with a vegetable peeler
- 1 cup packed cilantro leaves
Preparation
In a blender, combine nut butter, lime juice, soy sauce, honey, ginger, scallion whites, garlic and 2 Tbsp. water; blend until smooth. Toss carrots with half of dressing. Add more dressing 1 Tbsp. at a time if desired. (Cover and refrigerate any leftover dressing for another use.) Gently toss in cilantro and scallion greens before serving.
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Prep Time:
20 minutes -
Total Time:
20 minutes - Yield:
6 as a side dish
Nutritional Information
Calories per serving: | 114 |
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Fat per serving: | 6g |
Saturated fat per serving: | 0g |
Cholesterol per serving: | 0.0mg |
Fiber per serving: | 4g |
Protein per serving: | 3g |
Carbohydrate per serving: | 14g |
Sodium per serving: | 166mg |
Iron per serving: | 1mg |
Calcium per serving: | 71mg |
Good to Know
Ditch calorie-packed creamy dressings and dress up your lunch salad with this nutty, spicy topping instead.
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