Serve a summery pasta salad without the pasta. If reducing your consumption of refined carbohydrates is on your to-do list this summer, this is the side dish for you.

Leslie Mendoza-Temple, MD, Integrative Medicine at NorthShore, shares this simple but flavorful recipe that is made for having seconds:

Recipe makes 4-6 servings

Ingredients:
For the carrot pasta:
5 large carrots, peeled and spiraled into noodles
⅓ cup roasted cashews
2 tbsp fresh cilantro, finely chopped

For the ginger-lime peanut sauce:
2 tbsp creamy peanut butter
4 tbsp coconut milk
2 tbsp liquid aminos
Pinch of cayenne pepper
2 large cloves of garlic, finely chopped
1 tbsp fresh ginger, peeled and grated
1 tbsp lime juice
Kosher salt to taste

Instructions:

To prepare the ginger-lime peanut sauce:

• Combine all ingredients in a small bowl.
• Mix together until smooth and creamy.

To prepare the carrot pasta:

• Wash carrots well, peel and pat dry.
• Using a spiral slicer, make noodles out of all the carrots (Note: It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate the remainder).
• Place carrot noodles into a large serving bowl.
• Pour sauce over the noodles and toss.
• Serve with roasted cashews and chopped cilantro.

Note: If you don't have a spiral slicer, you can simply grate the carrots with a box grater.

Recipe adapted from The Roasted Root.