I’ve been craving spice and heat lately since I’m on an Autoimmune Protocol version of a Whole 30. While both hot and spicy foods are out of the question – darn you, pesky nightshades! – I realized that what I really wanted was something asian-inspired. I couldn’t have my favorite curries, but I could definitely whip up something with lots of flavor and a little tangy kick if I set my mind to it. So I came up with these Ginger Garlic Parsnip Noodles!
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I like the parsnip noodles raw in this dish because they remind me of the noodle salads I used to love, laden with super crispy bean sprouts. The parsnip noodles emulate that nicely – plus a no-cook dish is always awesome to keep stashed away in your memory! The other thing about the parsnip noodles is that they do soften a little when tossed in the lime, garlic & ginger dressing, so they don’t end up being that obnoxious hard-raw texture of other raw dishes I’ve tried. They’re crunchy, but they’re not going to break your teeth or make you chew so hard you get bored – or does that only happen to me? You can also saute the parsnip noodles beforehand if you prefer and I’ve given you instructions for that, too.
I kept this parsnip noodle recipe simple so that it would still be suitable for people following the Autoimmune Paleo. The other upside of doing so is that these parsnip noodles can form a base for, well, anything your heart desires! I love the subtle sweetness of the parsnip noodles and the tangy dressing paired up against something robust like sliced steak, but you could make any number of asian inspired dishes with them: think “chow mein” or “pad thai”, for example. I may or may not have some of those recipes to follow! Another great thing to note is that the parsnip noodles will still be crunchy the next day, even if you dress them first, which means they make a fantastic make ahead lunch or leftovers. Woooot!
I used my trusty vegetable spiralizer to make the noodles, using the smallest blade. You can get one here! And check out my hastily assembled leftovers lunch the next day: Sirloin steak on top of the Ginger Garlic Parsnip Noodles with Arugula – YUM!
- Use a vegetable spiralizer with the smallest size blade to make your parsnip noodles. Set aside.
- Use a vegetable spiralizer with the smallest size blade to make your parsnip noodles. Add ½ tbl coconut oil to a large saute pan over low-medium heat. Add the parsnip noodles and cook, covered, for 7 - 8 minutes, turning with tongs every few minutes until they are softened but still al dente.
- In a large bowl, toss together the extra virgin olive oil, coconut aminos, fish sauce, lime juice, garlic and ginger. Whisk together until combined.
- Add the parsnip noodles to the large bowl with the dressing. Toss together with tongs. Divide between serving plates and garnish with the chopped green onions.
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