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Carrot Ribbon Fettuccine with Orange Ginger Dressing

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    This colourful little carrot pasta dish is excellent all by itself for a fresh lunchtime salad. Alternatively, serve as a side dish with grilled chicken or turkey meatballs seasoned with sage and pine nuts.

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    Salad

    4 large orange carrots1 large Granny Smith apple4 green onions, thinly sliced on the diagonal

    Dressing

    2 Tbsp (30 mL) grapeseed oilFinely grated zest from 1/2 orange2 Tbsp (30 mL) freshly squeezed orange juice1 Tbsp (15 mL) apple cider vinegar1 tsp (5 mL) liquid honey1/2 tsp (2 mL) Dijon mustard1/2 tsp (2 mL) peeled and finely grated ginger1 small garlic clove, crushed and mincedGenerous pinch of crushed dried chiliesSalt and pepper, to taste

    Trim ends from carrots and peel. Using vegetable peeler, shave carrots lengthwise into thin ribbons.

    Optionally, blanch carrot ribbons in large pot of boiling water for 1 to 2 minutes, or until as tender-crisp as you’d like. Drain and plunge into ice-water bath to stop cooking. Drain well and blot dry.

    Place carrot noodles—whether blanched or raw—in large bowl. Core apple and slice into thin wedges. Add apple slices to carrots along with green onions.

    Combine dressing ingredients in small bowl. Whisk to blend. Drizzle over salad and gently toss to coatevenly. Serve at room temperature within a couple of hours.

    Serves 6.

    Each serving contains: 91 calories; 1 g protein; 5 g total fat (0.5 g sat. fat, 0 g trans fat); 12 g total carbohydrates (8 g sugars, 2 g fibre); 40 mg sodium

    source: "Veggie Noodles", alive #390, April 2015

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    Carrot Ribbon Fettuccine with Orange Ginger Dressing

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