Carrot Spirals

Carrot Spirals With Homemade Red Sauce

Prep time: 10 minutes 

Cook time: 20 minutes 

Total time: 30 minutes 

Serves: 2



1 package of joyloop carrot spirals

2 teaspoons of olive oil

2 shallots or 1 small onion, finely chopped

1 cup of mushrooms, chopped

1/4 cup of fresh chopped basil

2 teaspoons of garlic

1 cup of crushed San Marzano tomatoes 

Salt and pepper, to taste



chopped parsley


1. Heat the oil in a pan.

2. Add the shallot or onion and garlic. Cook over medium heat for 1-2 minutes until softened.

3. Add the mushrooms, salt, basil, and pepper, and cook for 3-5 minutes until the liquid from the mushrooms has evaporated.

4. Add crushed tomatoes and let simmer for 5-7 minutes

5. Add carrot spirals and stir together. Let everything cook for another 3-5 minutes until the spirals are done to your liking.

7. Top with parsley.  



Carrot Spirals with Broccoli and Green Curry

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Serves: 2



1 bag of Joyloop carrot spirals 

Florets from 1 head of brocolli

2 tablespoon of avocado oil (or other neutral flavored oil)

1/2 yellow onion, diced 

1 garlic clove, minced

1/2 tablespoon of fresh ginger

2 tablespoons of green curry paste

1 teaspoon of fish sauce

1 cup of coconut milk

Juice of half a lime



Chopped cilantro


1. In a large saucepan, heat one tablespoon of oil over medium heat. Then add in the broccoli and cook for 3-5 minutes until broccoli softens and turns bright green. Remove broccoli from pan and set aside.

2. Add the other tablespoon of oil to pan and heat to medium. Add the onion, garlic and ginger and cook for about 3 minutes or until onion becomes translucent. Next, add in the green curry paste and stir continuously until paste covers the onions. Next, add coconut milk and cook for about 2 minutes until bubbling.

3. Lower to a simmer and add in the broccoli back in. Cook the mixture for 5 minutes and then add in the lime juice, fish sauce, carrot spirals, and salt and pepper. Cook for another 5 minutes or until carrot noodles are cooked to your liking.

4. Sprinkle chopped cilantro on top and serve.

No-Cook Carrot Spirals with Tahini Soy Dressing

Prep time: 15 mins

Total time: 15 mins

Serves: 2



1 package of joyloop carrot spirals 

1 tablespoon of tahini 

2 tablespoons of olive oil

2 tablespoons of fresh lemon juice

1 tablespoon of soy sauce or tamari or coconut aminos

1 teaspoon of fresh grated ginger

1 teaspoon of fresh grated garlic 

1 teaspoon of honey



Chopped cilantro or green onions

Sesame seeds 


1. Put all the ingredients, except the carrot spirals, into large bowl and mix together. 

2. Add carrot spirals to sauce and gently mix until evenly coated.

3. Add garnish and serve cold or at room temperature.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

Chicken Soup with Zucchini and Carrot Spirals

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Serves: 4



1 package of joyloop zucchini spirals

1 package of joyloop carrot spirals

1 tablespoon of olive oil

2 celery sticks, diced

2 garlic cloves, minced

1 onion, diced

1 cup of store-bought rotisserie chicken (simply remove breast meat and shred or dice)

5 cups of chicken broth

2-3 sprigs of fresh rosemary and thyme

2 dried bay leaves

Salt and pepper, to taste


1. Heat 1 tablespoon of oil on medium heat in a stock pot. Add garlic, celery, and onion and sauté until softened (2-3 minutes).

2. Pour in chicken broth and bring to a gentle boil.

3. Add zucchini spirals, carrot spirals and chicken, cook for 3-5 minutes to soften spirals and heat chicken.

4. Add fresh herbs and simmer until fragrant (another 3-5 minutes).

5. Season with salt & pepper.

from Inspiralized

Creamy Carrot Spiral Slaw with Purple Cabbage and Currants

Prep time: 15 Minutes

Serves: 2-3



1 bag of joyloop carrot spirals

1/4 cup of red onion, finely chopped

1 cup of purple cabbage, julienned

1/4 cup of dried currants (raisins also work)

juice of 1/2 lime

1 teaspoon of honey (maple syrup also works)

1 teaspoon of apple cider vinegar 

1/8 cup dry roasted almonds, chopped

2 scallions, diced



1/3 cup of plain greek yogurt

1/2 tablespoon of dijon mustard

1/2 teaspoon of garlic powder

salt and pepper, to taste

juice of 1/2 lime


1. Place all of the ingredients for the dressing in a bowl and whisk together. Set aside.

2. In a separate large bowl, add all the other ingredients. Add dressing and mix until well coated.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating.