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These Tahini Dill Carrot Noodles are a Paleo and Whole30 and the perfect side dish for easter or any occasion!

Tahini Dill Carrot Noodles


  • 810 large carrots
  • ¼ cup tahini
  • 1 tablespoon chopped dill
  • 2 tablespoons lemon juice
  • 4 tablespoons water
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon lemon zest


  1. Peel your carrots continuously until it becomes hard to get any more out of them, and throw away (or snack on) the scraps. Place the carrot ribbons into a large bowl and set aside. In a small bowl combine tahini, dill, lemon juice, water, garlic powder and salt. You want the sauce to be able to be drizzled, not to thick, not too thin! You may have to adjust your water depending on how thick the tahini is. Pour about half the sauce over the noodles and toss to combine. You can add more if you want it thicker but I found half was enough! Then garnish with lemon zest and serve.