Sweet and Sour Thai Carrot and Cucumber Noodle Salad
May 25, 2017
- Prep: 15 mins
- Yields: 2 Servings
Directions
Combine the lemon juice, olive oil, vinegar, garlic powder, dill, salt, and minced garlic and whisk together.
In a medium bowl add chickpeas, minced onion, chopped bell pepper, 1/2 an English cucumber chopped and cilantro.
Pour in the dressing and mix thoroughly. The longer you allow it to marinate the more intense the flavor will be!
Next, using a spiralizer or tool of choice, 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 the salad.
Top with extra chopped cilantro and a hearty sprinkle of sesame and chia seeds. Enjoy!
This recipe comes from Peas and Crayons and the author is Jenn Laughlin.
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]
-INF/INF cup Fresh chopped cilantro, plus extra to garnish
1 1/2 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 tbsp Sesame seeds
1/2 tbsp Chia Seeds
