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Sweet & Sour Thai Carrot and Cucumber Noodle Salad Recipe

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This recipe for Sweet & Sour Thai Carrot and Cucumber Noodle Salad is from "Camp I Do" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. fresh lemon juice
3 T. extra virgin olive oil
2 T. 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 c. chickpeas [canned or cooked from dry]
1/4-1/2 c. fresh chopped cilantro, plus extra to garnish
1.5 large english cucumbers
1 c. chopped green bell pepper
1/4 c. finely minced onion
2-3 extra large carrots
2 T. honey
2 T. rice vinegar
1/2-1 T. sesame seeds
1/2-1 T. chia seeds
Directions:
Directions:
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!

 

 

 

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