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Ginger Garlic Parsnip Noodles

Garlic Ginger Parsnip Noodles

Remember the awesome crunch of noodle salads? You can eat a Paleo version, using these tasty parsnip noodles. They can form the base of many asian dishes.

Ingredients

Scale

Instructions

For the raw version:

  1. Use a vegetable spiralizer with the smallest size blade to make your parsnip noodles. Set aside.

For the warm salad version:

  1. Use a vegetable spiralizer with the smallest size blade to make your parsnip noodles. Add 1/2 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.

To make the dressing:

  1. In a large bowl, toss together the extra virgin olive oil, coconut aminos, fish sauce, lime juice, garlic and ginger. Whisk together until combined.

To serve:

  1. 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.

Notes

You won’t be able to use the lower, thinner ends of the parsnips in a spiralizer. Cut those off and reserve for soups or stocks. You need to have approximately 12 oz of spiralized parsnip noodles for this recipe.