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Thai Carrot and Cucumber Noodle Salad Recipe

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★★★★★

4.9 from 84 reviews

A refreshing and vibrant Thai salad featuring spiralized carrot and cucumber noodles tossed with chickpeas, bell pepper, onion, and fresh herbs, all dressed in a tangy lemon and vinegar dressing with a hint of honey and garlic. This healthy, no-cook salad is perfect for a light lunch or side dish, packed with flavor and crunchy textures.

Ingredients

Scale

Dressing

  • 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

Salad

  • 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

Topping

  • 2 TBSP honey
  • 2 TBSP rice vinegar
  • 1/2–1 TBSP sesame seeds
  • 1/2–1 TBSP chia seeds

Instructions

  1. Make the Dressing: Combine lemon juice, olive oil, white vinegar, garlic powder, dill, salt, and minced garlic in a bowl. Whisk thoroughly to emulsify and blend the flavors.
  2. Prepare the Salad Base: In a medium bowl, add the chickpeas, minced onion, chopped green bell pepper, chopped cucumber, and chopped cilantro. Mix these ingredients together.
  3. Add the Dressing: Pour the prepared dressing over the chickpea and vegetable mixture. Toss everything well to coat evenly. For deeper flavor, allow the salad to marinate for some time.
  4. Make the Noodles: Using a spiralizer or any preferred tool, spiralize one large English cucumber and 2-3 extra large carrots into raw noodle shapes. These add a fresh crunchy texture to the salad.
  5. Prepare the Honey Rice Vinegar Dressing: Whisk together the honey and rice vinegar until combined. Pour this mixture over the salad to add sweetness and acidity.
  6. Finish and Garnish: Sprinkle the salad with extra chopped cilantro, sesame seeds, and chia seeds for added flavor and nutrition. Optionally, add chopped nuts if desired. Toss gently and serve.

Notes

  • This salad is best served chilled or at room temperature for maximum flavor fusion.
  • You can substitute lemon juice with lime juice for a different citrus flavor.
  • Add chopped nuts like peanuts or cashews for extra crunch and protein.
  • The salad can be made ahead and stored in the refrigerator for up to 2 days.
  • Use fresh dill if available for more vibrant flavor; dried dill works as a convenient substitute.
  • Adjust the salt and honey to taste depending on your preference.

Keywords: Thai salad, carrot noodles, cucumber noodles, chickpea salad, vegan salad, healthy salad, no-cook salad, gluten free, fresh salad, easy lunch

Find it online: https://tastybella.com/thai-carrot-and-cucumber-noodle-salad-recipe/