Thai Salad With Carrot And Cucumber Noodles Recipe

I whipped together a vibrant blend of spiralized cucumbers, carrots, and hearty chickpeas, accented with fresh cilantro and a touch of red chili. A tangy mix of lime, rice vinegar, honey, garlic and ginger makes this cucumber noodles salad a refreshingly innovative twist on healthy eating.

I recently discovered this amazing Thai Salad with Carrot And Cucumber Noodles that totally blew my mind. I’ve always loved the idea of spiralized veggies so combining cucumber noodles and carrot strands with fresh chickpeas, cilantro, and a fiery red chili feels like a flavor adventure.

I mixed in minced garlic, grated ginger, and squeezed in the juice of one lime, along with a splash of rice vinegar and a touch of honey. It had this perfect balance of sweet and sour that really woke up my taste buds.

I love tossing in a pinch of soy sauce and a sprinkle of salt and pepper to bring everything together. Every forkful is a fresh, vibrant blast that is both healthy and satisfying.

I can’t wait for you to try this delicious salad that sits right at the intersection of veggie noodles and amazing, tangy flavors.

Why I Like this Recipe

I really love this recipe for a few reasons:

1. I like how the flavors all come together—when i mix the tangy lime, spicy chili, and sweet honey dressing with the fresh veggies, it’s like a burst of flavor in every bite.
2. I appreciate that its super healthy but still filling. I feel good eating it cuz there’s all these veggies and chickpeas, which gives me energy without feeling heavy.
3. I love that it’s easy and quick to make. Even when i’m in a rush, I can whip up this salad and it still tastes amazing since the spiraled cucumbers and carrots soak up all that awesome dressing.
4. Lastly, I like that it’s a bit versatile. I sometimes add extra garlic or even swap the soy sauce for fish sauce so i can tweak it to my mood, which makes me personally feel creative in the kitchen.

Ingredients

• Cucumbers are hydrating and low in calories while offering refreshing crunch.
• Carrots are sweet, high in beta carotene and add a vibrant crunchy bite.
• Chickpeas supply plant protein and fiber, make the salad heartier and more filling.
• Cilantro gives a fresh herby punch and adds a unique aromatic flavor.
• Red chili brings spicy heat to wake up the flavors and boost metabolism.
• Lime juice offers a zesty sour burst that balances the sweetness and spiciness.
• Garlic and ginger add aroma and warmth which ties all flavors together.
• Rice vinegar lends a mild tanginess to cut through and brighten up each bite.

Ingredient Quantities

• 2 large cucumbers, spiralized
• 2 large carrots, spiralized
• 1 cup chickpeas, rinsed and drained
• ½ cup fresh cilantro, roughly chopped
• 1 red chili, thinly sliced (remove seeds if you want less heat)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Juice of 1 lime
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp soy sauce (or fish sauce, if you prefer)
• Salt and pepper, to taste

How to Make this

1. Start by spiralizing the 2 large cucumbers and 2 large carrots if you haven’t done that already.

2. In a big bowl, toss together the spiralized veggies with 1 cup of rinsed and drained chickpeas.

3. Add ½ cup of roughly chopped cilantro and the sliced red chili (remove the seeds if you want less heat).

4. Mince the 2 garlic cloves and grate 1 tsp of fresh ginger.

5. In a small bowl, squeeze the juice of 1 lime, then mix in 1 tbsp of rice vinegar, 1 tbsp of honey, and 1 tsp of soy sauce.

6. Stir your minced garlic and grated ginger into this dressing, and add a pinch of salt and pepper.

7. Pour the dressing over the veggies and chickpeas and toss until everything is evenly coated.

8. Let the salad sit for about 5 minutes so the flavors can really mix together.

9. Give it a quick taste and add a little more salt or pepper if needed.

10. Serve chilled and enjoy your fresh Thai salad with carrot and cucumber noodles!

Equipment Needed

1. A spiralizer to turn the cucumbers and carrots into noodles
2. A big mixing bowl to toss the veggies and chickpeas
3. A small bowl to mix the lime dressing
4. A sharp knife to slice the red chili and mince the garlic
5. A grater for the fresh ginger
6. A citrus juicer to squeeze the lime juice
7. Measuring cups and spoons for the chickpeas, rice vinegar, honey, and soy sauce
8. A pair of tongs or a large spoon for tossing the salad together

FAQ

Thai Salad With Carrot And Cucumber Noodles Recipe Substitutions and Variations

• If you don’t have cucumbers, try spiralizing zucchini. It’s a similar texture and taste that works just as well
• If carrots aren’t around, you could use sweet potato noodles. They add a bit of natural sweetness to the dish
• No chickpeas? White beans or edamame can be a good alternative for that protein boost
• If cilantro isn’t your thing, basil or mint offers a fresh flavor twist that you might like
• No lime juice? A squeeze of lemon juice will give you that tangy kick too

Pro Tips

1. Try letting your salad sit a bit longer than the recommended 5 minutes if you got time, cause that helps the veggies soak up all the flavors better.
2. If you find your salad too bland, feel free to play around with the seasoning. Add a little extra lime juice or chili for more kick, just be careful not to overdo it.
3. Don’t stress if you don’t have a spiralizer – a sharp knife can do the job. Just slice the cucumbers and carrots into thin, even strips, even if they aren’t perfect.
4. When making the dressing, mix in the garlic and ginger in a bowl first. This little hack helps release their flavors more evenly before you pour it over the salad.