Dinner

Thai Carrot and Cucumber Noodle Salad Recipe

Name: Thai Carrot and Cucumber Noodle Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Thai
Ingredients: 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

ByMaya bella January 19, 2026January 19, 2026

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Introduction

This refreshing Thai Salad with Carrot and Cucumber Noodles combines crisp vegetables and hearty chickpeas with a tangy, flavorful dressing. It’s perfect for a light lunch or a vibrant side dish that bursts with fresh herbs and bold flavors.

A fresh salad is served in a white ruffled bowl set on a white marbled texture. The salad has three main layers: the bottom layer is thin, spiral-shaped orange carrot ribbons forming a bright base, mixed with thin white spirals of what looks like zucchini or onion. On top of that, there are chunks of green bell pepper and pieces of cucumber adding a fresh green color. Scattered throughout are round beige chickpeas that give a soft texture contrast. The salad is sprinkled generously with black chia seeds and white sesame seeds, and scattered green cilantro leaves add a touch of leafy freshness. The overall look is colorful and vibrant with a mix of orange, green, white, and beige in a light, healthy composition. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Combine lemon juice, olive oil, white vinegar, garlic powder, dill, salt, and minced garlic in a bowl and whisk until the dressing is emulsified.
Step 2: In a medium bowl, mix chickpeas, minced onion, chopped green bell pepper, chopped cucumber, and cilantro.
Step 3: Pour the dressing over the chickpea mixture and stir thoroughly. Let it marinate for enhanced flavor.
Step 4: Using a spiralizer or a similar tool, create raw spiral noodles from one large English cucumber and 2-3 large carrots.
Step 5: Whisk together honey and rice vinegar, then pour over the salad, tossing gently to combine.
Step 6: Garnish with extra chopped cilantro, sesame seeds, and chia seeds. Optional: Add chopped nuts for extra crunch.

Tips & Variations

Use a mandoline or vegetable peeler if you don’t have a spiralizer to create cucumber and carrot ribbons instead of noodles.
Add chopped peanuts or cashews for added texture and protein.
For a spicier kick, include a little chopped fresh chili or a dash of chili flakes in the dressing.
Fresh herbs like mint or basil can be added alongside cilantro for extra fragrance.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the noodles crisp, it’s best to store the dressing separately and toss just before serving. Reheat is not recommended as the fresh vegetables are best enjoyed cold.