This sweet and spicy dressing is not only delicious as a Thai-flavored pasta-topper, but it also makes a lovely salad dressing!
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Thai Carrot-Ginger Noodles
serves 2
Ingredients
1 medium spaghetti squash
1 medium onion
4 celery stalks
pinch of Himalayan sea salt
Carrot Ginger dressing, to taste (recipe follows)
Directions
Pre-heat your oven to 375F. Poke holes into your spaghetti squash (so it won’t burst during baking), then place on a baking sheet and roast in the oven for about an hour, or until tender. You should be able to pierce the skin easily with a fork when it’s done!
While your squash is roasting, dice up the onion and celery, and saute them over medium heat, in a bit of coconut oil. (Organic butter would work, too, if you don’t care about keeping this vegan.) To keep the veggies moving while cooking, I like to add a splash of water every now and then, until they are really soft and tender. (this took about 20 minutes for me)
When your squash is cool enough to handle, cut it in half and gently remove the seeds and strings in the middle. Using a fork, shred the noodle-like flesh into your pot of veggies. Season with a pinch of salt, and toss until thoroughly heated and the flavors have mingled. Serve while piping hot!
Top with the following Carrot-Ginger sauce, as desired.
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Carrot-Ginger Sauce
makes a little over one cup
Ingredients
2 cups baby carrots (*shredded, if using a traditional blender)
2 Tablespoons minced ginger
1 clove raw garlic
2 Tablespoons raw apple cider vinegar
3/4 cup water
liquid stevia, to taste (I used 8-10 drops)
Directions
Throw the first 5 ingredients into a blender, and blend until smooth. Add stevia, to taste. Store in the fridge for up to 5 days.
*Note: If using a standard blender (rather than a high-powered one, like the Vita-Mix), the carrots will blend more completely if they are shredded to begin with. If you have a Vita-Mix, you can skip this step and throw the baby carrots in whole!
- 2 cups baby carrots (*shredded, if using a traditional blender)
- 2 Tablespoons minced ginger
- 1 clove raw garlic
- 2 Tablespoons raw apple cider vinegar
- ¾ cup water
- liquid stevia, to taste (I used 8-10 drops)
- Throw the first 5 ingredients into a blender, and blend until smooth. Add stevia, to taste.
- Store in the fridge for up to 5 days.
Enjoy!
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Reader Feedback: Have you make anything new or fun for dinner recently? Do you usually have someone willing to eat it with you? I’m lucky I have my mom here as my taste-tester! She’s usually willing to try anything– and will always give me her honest opinion. (even if it’s terrible!) Lucky, for both of us, that tonight was such a success!
mmmm carrot dressing! i have such fond memories of eating that poured on top of veggie burgers at dojo’s in nyc for like $4
Oh boy, I think I need a veggie burger now to use-up my dressing leftovers!! That sounds amazing!
I can’t believe you just mentioned dojo’s! I still dream about that place myself, I used to get the avocado/sprout pita with the carrot ginger dressing! Can’t wait to make this. Thanks for the memory
I made some homemade vegan ranch dressing! I’ve been making delicious pasta salad with it, yum!
Dinner looks fantastic! Love that carrot dressing – yum! And whoa that is a chocolate dessert!!
ooh I love spaghetti squash this looks delicious.. I love carrots & ginger together too I might have to make this dressing!
Ok – dinner looks awesome but I hope you are going to share that chocolate dessert recipe!!
WOW…
Yes, I will! It just needs a bit more tweaking before I share…
Guess I’ll have to keep on practicing. Darn.
I’m trying the recipe tonight! Looks delicious!
I hope you like it!
Recipe for yummy chocolate dessert please!
this looks amazing! And girl, what is that chocolate dessert!
Girl….you amaze me every day on your glorious diet. I will need this chocolate recipe, asap! LOL
xxxoo
Well I came to request the recipe to that fabulous looking dessert but it looks like I’ve been beat to it!
Hi Megan! I love your blog but I think this is my first comment. Just have to say that I love your cleansing recipes, especially the look of this one. Can’t wait to try it! Thank you!
[...] Thai noodles!! [...]
Hiiii. I’m new here. Just wanted to say that this recipe looks awesooome. Next time I buy groceries I’m totally looking for a spaghetti squash!
Do you need the vingear?
My dressing didn’t come out good at all
I LOVE the ginger dressing you get at Asian resteraunts.
I’m sorry you didn’t care for this one! It’s definitely not like a traditional dressing that you’d get at Asian restaurants, but I’ll work on something like that next!
Hey that chocolate dessert recipe looks SO good! Do you have the recipe?
I actually never got that recipe to actually TASTE good. Looks pretty, but it tastes pretty bland. Perhaps I shall try it again someday!