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Parve
Easy
1 Servings
Allergens 
15 Minutes
Diets
This is such a perfect light meal, be it for lunch or dinner. And it packs so much flavor. The carrots are very crunchy, of course, and they pair so nice with the creamy and zesty tahini garlic sauce. Throw in a handful of fresh herbs as well, such as parsley, basil or coriander or whatever you wish, some sesame seeds and pine nuts too, mix it all up and be dazzled. It’s so simple to make (15 minutes beginning to end), yet so full of deliciousness.
1 full tablespoon unhulled tahini (or the regular tahini if you want)
1 tablespoon good walnut oil (or good olive oil)
3 tablespoons fresh lemon juice
1 teaspoon tamari
1 teaspoon grated ginger
1 small garlic clove, grated
1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)
handful of parsley (chopped)
sesame seeds
pine nuts
Mix all the ingredients for the sauce until you get them all combined.
Cut your carrot into noodles.
Pour sauce over the carrots and gently mix them by hand to coat.
Top with parsley, sesame and pine nuts and serve fresh.
Keeps well in the fridge overnight.
This recipe originally appeared on TalesofaKitchen.com, reprinted with permission.
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DELICIOUS! One of the tastiest and most refreshing meals I’ve had in quite some time! I grew a bit weary of using my hand spiralizer and thought it might also be nice to have some variety in texture, so I combined my carrot spirals with some chickpea spaghetti for this dish. Plus, I did boil my pasta and carrot “noodles” to al dente and made a little extra sauce to soak everything up. I topped it with some fresh parsley, sesame seeds, and toasted pine nuts, plus a little bit of lemon zest. I also had some roasted lemon-garlic broccoli as a side. It was the perfect meal, and I even have leftovers! Definitely a recipe worth repeating.