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Sweet and Sour Veggie Noodle Salad
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Recipe - Welcome
SweetandSourVeggieNoodleSalad_600x360_P1.jpg
Sweet and Sour Veggie Noodle Salad
Prep Time28 Minutes
Servings3
0
Ingredients
2 large English cucumbers, divided
3 tbsp. fresh lemon juice
1/8 tsp. Garlic Powder
1/2 tsp. garlic, minced
1 cup(s) green bell pepper, chopped
2 tbsp. Rice Vinegar
1 Zucchini
3 tbsp. Extra Virgin Olive Oil
1/8 tsp. Dill
2 cup(s) Chickpeas
1/4 cup(s) fresh cilantro, chopped (plus more for garnish)
1/2 tbsp. Sesame Seeds
2 large carrots
2 tbsp. White Vinegar
1/4 tsp. Salt
1/4 cup(s) onion, finely minced
2 tbsp. Honey
1/2 tbsp. chia seeds
Directions
  1. Using a spiralizer, curl 1 cucumber, zucchini and carrots into raw spiral noodles. Now, let’s get the moisture out of the veggie noodles. To do this, place your noodles on top of paper towels, and salt them generously. Set aside for at least 20 minutes, while they release their moisture.
  2. Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt and minced garlic; whisk to emulsify.
  3. In medium bowl, add chickpeas, minced onion, chopped bell pepper, 1/2 chopped cucumber and cilantro.
  4. Let’s get back to the veggie noodles. Gently squeeze the salted veggie noodles between dry paper towels to remove excess moisture.
  5. Whisk together honey and rice vinegar; pour over salad. Top with cilantro, sesame seeds and chia seeds. Serve up and eat up!
28 minutes
Prep Time
0 minutes
Cook Time
3
Servings

Shop Ingredients

Makes 3 servings
2 large English cucumbers, divided
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Fresh Cucumber, Seedless - 1 Each
$1.48
3 tbsp. fresh lemon juice
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Fresh Lemon - 1 Each
$0.77
1/8 tsp. Garlic Powder
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Brookshire's Garlic Powder - 2.6 Ounce
$3.28$1.26/oz
1/2 tsp. garlic, minced
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Fresh Garlic Bulb - 1 Each
$0.68
1 cup(s) green bell pepper, chopped
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Fresh Bell Pepper, Green - 1 Each
$0.78
2 tbsp. Rice Vinegar
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Full Circle Market Rice Vinegar - 12.7 Fluid ounce
$2.98$0.23/fl oz
1 Zucchini
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Fresh Squash, Zucchini - 0.45 Pound
$0.67 avg/ea$1.48/lb
3 tbsp. Extra Virgin Olive Oil
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Brookshire's Extra Virgin Olive Oil - 17 Each
$5.78$0.34 each
1/8 tsp. Dill
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Litehouse Dill - 0.35 Ounce
$5.68$16.23/oz
2 cup(s) Chickpeas
Not Available
1/4 cup(s) fresh cilantro, chopped (plus more for garnish)
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Fresh Cilantro, Organic - 1 Each
$1.98
1/2 tbsp. Sesame Seeds
Not Available
2 large carrots
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Fresh Carrot - 1 Each
$2.28
2 tbsp. White Vinegar
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Brookshire's White Vinegar, Distilled - 16 Fluid ounce
$1.18$0.07/fl oz
1/4 tsp. Salt
Not Available
1/4 cup(s) onion, finely minced
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Fresh Onion, White - 1.24 Pound
$1.71 avg/ea$1.38/lb
2 tbsp. Honey
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Brookshire's Honey, Clover - 12 Ounce
$3.98$0.33/oz
1/2 tbsp. chia seeds
Not Available

Directions

  1. Using a spiralizer, curl 1 cucumber, zucchini and carrots into raw spiral noodles. Now, let’s get the moisture out of the veggie noodles. To do this, place your noodles on top of paper towels, and salt them generously. Set aside for at least 20 minutes, while they release their moisture.
  2. Combine lemon juice, olive oil, vinegar, garlic powder, dill, salt and minced garlic; whisk to emulsify.
  3. In medium bowl, add chickpeas, minced onion, chopped bell pepper, 1/2 chopped cucumber and cilantro.
  4. Let’s get back to the veggie noodles. Gently squeeze the salted veggie noodles between dry paper towels to remove excess moisture.
  5. Whisk together honey and rice vinegar; pour over salad. Top with cilantro, sesame seeds and chia seeds. Serve up and eat up!