Tuesday, August 4, 2015

Sweet & Sour Thai Carrot & Cucumber Noodle Salad






Cucumbers are abundant in many gardens now. Rita gave me a few and I knew exactly what  I was going to make .


Jenn uses the same spiralizer as I do. The cucumbers are easy to spiralize  but I can not spiralize the carrots. Believe me, I tried. 

For those who do not own a spiralizer, instructions on how to  spiralize without one are HERE.

Most people know that I sub ingredients. I used a plain cucumber, not an English one.  Red pepper for green,  red onion for white. I also did not add the chia seeds.

Another change I made was to make it a little more Asian. To do that I made Crispy Asian Roasted Chickpeas from Thrifty Jinxy. Two good recipes in one post! Recipe for the chickpeas below.

Summer came late to Long Island but now that it's hot this salad is just the right thing to enjoy.

Ingredients:

3 TBSP fresh lemon juice
3 TBSP extra virgin olive oil
2 TBSP white vinegar
⅛ tsp dill (used dried)
⅛ tsp garlic powder
½ tsp fresh minced garlic
2 cups chickpeas (canned or cooked from dry- see directions below for the roasted Asian chickpeas)
¼-1/2 cup fresh chopped cilantro,  extra to garnish
1 large cucumber
1/2 cup chopped red bell pepper
¼ cup minced red onion
2-3 extra large carrots
2 TBSP honey
2 TBSP rice vinegar
½-1 TBSP sesame seed ( next time I'll toast these)

Directions:

If your lemon was in the refrigerator let it warm up to room temperature. I like to get as much juice out of my lemon as possible so I roll it on the counter a few times. Once the lemon has been rolled cut in half and squeeze out the juice.

Combine the  lemon juice, olive oil, vinegar, garlic powder, dill,  and minced garlic. Whisk until thoroughly combined, set aside .

With  a  spiralizer( see directions above on how to spiralize without a machine )spiralize the cucumber. As mentioned my carrots are not noodles.  I've used the biggest, thickest carrots I had and can not get noodles! I used my peeler and cut them into ribbons .


 In a medium size bowl combine the cucumber ( I cut the cucumber noodles with scissors), minced onion, red pepper and carrots.

Pour the  dressing over the cucumber mixture, mix thoroughly.
Place bowl in refrigerator and allow to marinate. In Jenn's directions she mentioned the longer you marinate the flavor intensifies. I left mine in for about an hour.

When you are ready to serve, mix the honey and rice vinegar in a small bowl and set aside . 

Plate the salad and drizzle with honey/vinegar combination to taste. Sprinkle with sesame seeds, cilantro and add roasted chickpeas.


                                         Crispy Asian Roasted Chickpeas

I love chickpeas and use them often. Roasting is easy and there are so many great flavors including the Buffalo Roasted Chickpeas which are here.

The Asian Roasted Chickpeas are a perfect addition to the salad.

Ingredients:

1 15 ounce can chickpeas
1 Tbsp extra virgin olive oil
2 tsp low sodium soy sauce
1/2 tsp garlic powder
1/2 tsp ground ginger

Directions:

 Rinse and drain  chickpeas. Place on  paper towels for 30 minutes to dry. 

Preheat oven to 400 degrees.

 In a small bowl toss chickpeas with olive oil. Add in soy sauce, garlic powder and ginger and stir well. 

Let the chickpeas marinate for 20 minutes.

Spread chickpeas on a baking sheet in a single layer.

Bake 25 minutes, stirring halfway through.

Check for crispness and browning and continue cook  until the chickpeas are crisp and brown.

Featured August 12, 2015 on Nanna's Wisdom

Featured August 12, 2015 on Have a Daily Cup Of Mrs. Olson

Featured August 13, 2015 on My 2 Favorite Things On Thursday

Featured August 17, 2015 on Plucky's Second Thought







51 comments:

  1. Another great recipe for those cucumbers I will be getting from my favorite Vegie stand in the country. Thank you Linda..

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  2. This sounds so fresh and summery! One more reason for me to need a spiralizer! Thanks for sharing your recipes!

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  3. I'm up to my eyeballs in cucumbers these days-glad to have a new way to use them up. I think we're gonna like this one.

    Thanks Linda! :)

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    Replies
    1. I don't have a garden but Rita is calling with offers of cucumbers and zucchini! Wonder if she knows what Saturday is?

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  4. I need one of these spiralizers. I know I would use it so much, but I just never got one! That's my next trip to Target ;) #linkup

    http://www.ourfoodieappetite.com/homemade-sparkling-basil-lemonade/

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    1. If you get one and can spiralize a carrot please let me know! They are fun to use and love making zucchini noodles.

      Thanks for the link going over now to check it out!

      Delete
  5. This looks so good. The colors in it make you want to dive in and eat. I have made the roasted chickpeas, and they are good. This seasoning sounds like one I will like. Thanks again Linda for a beautiful salad. You sure do find the best recipes.

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    1. You know how much I love chickpeas and this was a perfect addition to the salad

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  6. Love the recipe and the presentation. Thanks for the tip about the lemons. We are such big lemon users , but I didn't know to bring them to room temperature.

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    1. I like getting as much juice as possible out of them and have been rolling them for years!

      Now you can be a roller! LOL

      Hope you like it.

      Thanks for stopping by.

      Linda

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  7. I like the look of this gluten free recipe. I want to try some of these chickpea ideas too.
    Thanks Kathleen

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    Replies
    1. Kathleen- I made extra chickpeas, love them!

      Thanks for stopping by.

      Linda

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  8. What a great recipe, and so full of wonderful flavors! Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  9. This sounds right up my steet, next time we are off to a party or BBQ, I think I'll take this, as a change up from the normal salad stuff! #Domesblissity

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    1. Thanks Brian. Hope you enjoy it.

      Thanks for stopping by.

      Delete
  10. This looks really good. I love finding recipes like this one especially with cucumbers, Found you from Mom Victories today.

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    1. I love making different recipes and this one caught my eye. Love sweet and sour and it turned out to be really good.

      Thanks for stopping by and hope to see you again.

      Linda

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  11. This looks amazing! I've yet to try baked chickpeas, but now that I see how simple it is, I may have to!

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    1. Morgan, it's really easy to roast chickpea. If you have any questions you can always email me and I promise I'll get back to you.

      Linda

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  12. As usual Linda another gorgeous looking recipe :) Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board.

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    1. Thank you Amber.

      Love coming to the party and see you again soon.

      Linda

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  13. Looks delicious and I'm hungry! I could eat the photograph. Thanks for sharing with us at #anythinggoes and have a great week

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    1. Thanks for stopping by Sue. Hope you like it.

      Hugs,
      Linda

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  14. I didn't plant cucs this year, but my cousin gave me a lot. Can't wait to make this. It looks so yummy! Thanks for sharing the recipe with SYC.
    hugs,
    Jann

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    1. Hi Jann,

      I can't have a garden on Long Island. We live in the woods and the deer eat everything. Once we move to Florida zucchini and cucumbers are going in our garden.

      Hope you like it.

      Hugs,
      Linda

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  15. Thanks so much for sharing these wonderful recipes at our Cooking and Crafting with J & J.

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    Replies
    1. Thank you for hosting the party.

      Hugs,
      Linda

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  16. Your Sweet and Sour Thai Carrot and Cucumber Noodle Salad looks and sounds delicious. A new recipe to try for sure. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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  17. I love the look of your salad and if it is Thai then Im sold. Thanks for sharing on #wednesdayswisdom

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  18. This looks amazing!! Can't wait to try it and share with my blog readers :)

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    1. Thanks Kay. I really liked it and hope do also.

      Linda

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  19. I've pinned this as well! It looks delicious!

    Thanks for joining Cooking and Crafting with J & J!

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  20. Hi, just hopping back to let you know that I will be featuring you at SYC this week.
    hugs,
    Jann

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    Replies
    1. Thank YOU !

      Have a great time on your trip and safe travels.

      Hugs,
      Linda

      Delete
  21. This was the Most viewed and will be featured tomorrow!! Thanks for linking up on My 2 Favorite Things on Thursday Link Party!! Hope to see you again tomorrow!! Love partying with you!! Pinned!

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    1. I saw that and what a great way to start my day! Thanks <3

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  22. This is just amazing recipe!I love sweet and sour recipes, its a party favorite.thanks for sharing it.
    Maria, can you add Dream Create and Inspire to your blog list, thanks maria

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    1. Maria- I think I went to the right party- I looked you up on google and I posted all this weeks links to the party.

      Did I go to the right party?

      Linda

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  23. Wow, this sounds so good, I love everything in this, especially the roasted chickpeas! Thanks for sharing at What'd You Do This Weekend?!

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    1. I just could not resist adding roasted chickpeas!

      See you next week at the party Joy.

      Linda

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  24. This looks delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

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  25. Your salad looks gorgeous, so colourful and wholesome too! The dressing sounds wonderful as well. Thank you for sharing with us at Hearth and Soul. Hope to 'see' you again this week! The hop is live now :-)

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    1. I was there! I try to get to the party early and always come back and see what others linked up.

      See you next week.

      Linda

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