Sweet & Sour Carrot and Cucumber Noodle Salad


My wife fond a recipe that its not only healthy, but fresh and delicious. This salad's recipe was originated from Pea's and Crayons, and we tweaked it some. This is a salad that could go as a side for almost any dish.


3 tbsp. lemon juice
3 tbsp. extra virgin olive oil
2 tbsp. white vinegar
¼ tsp. salt (to taste)
1/8 tsp. garlic powder
½ tsp. fresh minced garlic
2 tsp. fresh cilantro, chopped
3-4 mini cucumbers OR 2 large cucumbers
2 mini yellow peppers, chopped (or ½ large green pepper)
1/3 c. finely minced onion
6-8 baby carrots, julienned (or 1 large carrot)
Dressing:
1 tbsp. honey
1 tsp. siracha
2 tbsp. white vinegar
Salt and Pepper to taste


Combine lemon juice, olive oil, vinegar, garlic powder, salt, and minced garlic. Whisk together. In a medium bowl, add minced onion, chopped bell pepper, ½ cucumber chopped, and cilantro. Pour in wet ingredients and mix thoroughly. Let vegetables marinate in there for a while—the longer they marinate, the stronger the flavor.

Using spiralizer, curl cucumbers (and carrot if you are using a large carrot). Add to salad.
Whisk together dressing ingredients. Pour on top of salad.
Top with extra cilantro. Salt and pepper to taste. Let marinate in refrigerator for at least an hour.

A delicious but simple side! Try it. It's even good by itself.


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