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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 servingsIngredients:For the carrot pasta:5 large carrots, peeled and spiraled into noodles⅓ cup roasted cashews2 tbsp fresh cilantro, finely choppedFor the ginger-lime peanut sauce:2 tbsp creamy peanut butter4 tbsp coconut milk2 tbsp liquid aminosPinch of cayenne pepper2 large cloves of garlic, finely chopped1 tbsp fresh ginger, peeled and grated1 tbsp lime juiceKosher salt to tasteInstructions:
To prepare the ginger-lime peanut sauce:
To prepare the carrot pasta:
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.