Sweet and Sour Thai Noodle Salad

Serves: 2

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.

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3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons white vinegar
1/4 teaspoon salt [plus extra, to taste]
1/8 teaspoon dill [fresh or dried]
1/8 teaspoon garlic powder
1/2 teaspoon fresh minced garlic
2 cups garbanzo beans [canned or cooked from dry]
1/2 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 or 3 extra large carrots
2 teaspoons honey
2 tablespoons rice vinegar
1 tablespoon sesame seeds
1 tablespoon 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 vegetable peeler, 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!

Source: peasandcrayons.com

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