Kick up your salad game with this Thai Salad with Carrot and Cucumber Noodles! Tossed in a homemade sweet and sour dressing, this tasty spiralized Thai salad is loaded with flavor!
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!
Thai Salad with Carrot and Cucumber Noodles
Thai Salad with Carrot and Cucumber Noodles
- 3 TBSP fresh lemon juice
- 3 TBSP extra virgin olive oil
- 2 TBSP white vinegar
- 1/4 tsp salt plus extra, to taste as needed
- 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 dried)
- 1/4-1/2 cup fresh chopped cilantro plus extra to garnish
- 1 large english cucumber (spiralized)
- 1/2 english cucumber, chopped
- 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, chopped cucumber, 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 post 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!
how to make carrot and cucumber 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. #FoodBloggerFail
special diets and swaps
- 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) Though to be fair you could totally pair this sassy spiral salad with your favorite protein. It would work great with grilled chicken or shrimp.
- paleo: Try maple syrup in place of honey and skip the chickpeas.
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!
looking for more ideas for your spiralizer?
- Greek Spiralized Cucumber Salad
- Spicy Sriracha Lime Chicken Zoodle Soup
- Shrimp and Zucchini Noodles in a Parmesan Pesto Cream Sauce
- Sweet and Sour Cucumber Noodles
The dressing is also beyond amazing over cucumber noodles!
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!
If you get a chance to try this tasty Thai salad, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!