Ummm… I didn’t know what else to call it!
You’re going to la-la-loooove this sweet and sour Thai carrot and cucumber noodle Salad with refreshing cucumber, carrots, chickpeas, and peppers, topped with cilantro, sesame, and chia seeds and drizzled with a homemade sweet and sour sauce.
Good. Let’s just call it good. As in, “ohmygosh I can’t stop stuffing this in my face!” good. It’s also, “screw the chopsticks and just hand me a fork already!” good. Might I also add that I’m eating this at 9 am for breakfast currently? It’s lunch-o-clock somewhere.
Actually, screw good. This stuff is amazing! I officially love it more with every bite. Yes I’m typing up this blog post while recipe testing it for the first time. Considering I’m not changing a darn thing about this recipe, I decided to multi-task. And now I’m rambling. Great job Jenn! Blah blah blah please forgive my crazy and make this dish. Yes I demand that of you often, and I stand by it too.
Eat. Your. Veggies. Especially super yummy pretty awesome delicious holy-cow-the-adjectives ones like these. The end.
I’ll tell you a story next time. A real one, proper grammar and all. Just not today. Today, we spiralize!
Sweet and Sour Thai Carrot and Cucumber Noodle Salad
15 minPrep Time
15 minTotal Time
- 3 TBSP fresh lemon juice
- 3 TBSP extra virgin olive oil
- 2 TBSP white vinegar
- 1/4 tsp salt [plus extra, to taste]
- 1/8 tsp dill [fresh or dried]
- 1/8 tsp garlic powder
- 1/2 tsp fresh minced garlic
- 2 cups chickpeas [canned or cooked from dry]
- 1/4-1/2 cup fresh chopped cilantro, plus extra to garnish
- 1.5 large english cucumbers
- 1 cup chopped green bell pepper
- 1/4 cup finely minced onion
- 2-3 extra large carrots
- 2 TBSP honey
- 2 TBSP rice vinegar
- 1/2-1 TBSP sesame seeds
- 1/2-1 TBSP chia seeds
- Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
- In a medium bowl add chickpeas, minced onion, chopped bell pepper, 1/2 an English cucumber [chopped] and cilantro.
- Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
- Next, using a spiralizer or tool of choice [see above for options] curl one english cucumber and 2-3 large carrots [the biggest, thickest carrots you can find] into raw spiral noodles.
- Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.
- Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds. If you're adding chopped nuts, toss those babies on top too and have at it!
Oodles of VEGGIE Noodles!
Tool-wise you’ll need a spiralizer, mandolin or veggie peeler. Anything that will noodle-ize shall work! I’ve been using ::this one:: from Paderno for the past 4 years and it’s held up through several moves and hundreds of carrot, cucumber, zucchini, sweet potato and beet noodles, plus it makes some pretty rockin’ curly fries! Love it!
Chopped peanuts or cashews would be a stellar addition to this dish; somehow my pantry was void of both. Food blogger fail!
vegansaurus chefs: skip the honey and make a simple syrup using sugar instead.
t-rex chefs: Go veggie or go home! (then eat bacon tomorrow)
notes: the chickpea and veggie mixture can be made ahead of time and refrigerated overnight if desired. Bring to room temperature before serving for the absolute best flavor and results. I would also suggest spiralizing the carrots and cuke fresh [within a few hours of serving] so they don’t lose nutrients or become soggy. Use the vinegar, lemon juice, and honey to adjust the level of sweet or tartness that makes your heart pitter-patter, it’s easily customized and even more easily devoured!
so . . . how was it!? It reminds me of the cucumber salad from my favorite Thai restaurant in Virginia which is nothing short of heavenly. This makes a great lunch for two or can be served up as a side dish to feed four. Pair it with crispy coconut shrimp, pan seared salmon, or grilled chicken kebabs! Headed to a party? This makes a perfect potluck contribution. It looks impressive, can sit out for a few hours, and tastes great!
The dressing is also beyond amazing over plain cucumber noodles!
Try it both ways!