SWEET AND SOUR THAI CARROT AND CUCUMBER NOODLE SALAD

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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!



Ingredients
  • 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
Instructions
  1. Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk to emulsify.
  2. In a medium bowl add chickpeas, minced onion, chopped bell pepper, 1/2 an English cucumber [chopped] and cilantro.
  3. Pour in dressing and mix thoroughly. The longer you allow them to marinate the more intense the flavor will be!
  4. 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.
  5. Whisk together 2 tablespoons of honey with 2 tablespoons of rice vinegar and pour over salad.
  6. 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!
You can find complete recipes of this SWEET AND SOUR THAI CARROT AND CUCUMBER NOODLE SALAD in peasandcrayons.com
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