Carrot, Cucumber and Rice Noodles with Lime-Ginger Dressing

January 13, 2019
Summer, Lunch, Spring, Dinner, Salads, Vegetables, Healthy, B-Team Recipes

Watch Stephanie's video to learn how to make this colorful, flavor-packed noodle bowl

Serves: 2 to 4

3 tablespoons finely grated fresh ginger
2 cloves garlic, finely grated
Finely grated zest of 2 limes
½ cup fresh lime juice (from 4 to 8 fresh limes)
2 tablespoons rice vinegar
2 teaspoons pure cane sugar, honey or agave
2 teaspoons tamari or soy sauce
½ cup finely chopped fresh cilantro leaves, divided
½ cup lightly toasted roasted unsalted peanuts, divided
1 large carrot, peeled and spiralized**
1 English cucumber, peeled, seeded, halved, spiralized**
8 ounces brown rice noodles, cooked according to directions on package, drained and rinsed with cold water

1. In a small bowl, combine the ginger, garlic, lime zest and juice, vinegar, sugar, tamari, ¼ cup cilantro leaves and ¼ cup peanuts, and stir to combine. Cover and refrigerate for at least 2 hours and up to 24 hours (the longer it sits, the better it tastes.)

2.Place the carrots in a medium bowl, add 1/4 cup of the dressing and toss to combine. Cover and let sit at room temperature for 30 minutes or refrigerate up to 1 day. (this will help to soften the carrots and make them more noodle-like.)

3. Place the cucumber noodles in a fine mesh strainer set over a bowl; mix in 1 teaspoon of salt and let sit for 30 minutes to help drain the excess water. Alternatively, spread the noodles between several sheets of paper towels and pat dry. Transfer the noodles to a large bowl, add the carrot and rice noodles, pour the remaining dressing over top, and toss until combined. Top with the remaining cilantro and peanuts and serve.

**The B-Team recommends the Paderno 4 Blade Spiralizer: