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Sweet and Sour Veggie Noodle SaladSweet and Sour Veggie Noodle Salad
Sweet and Sour Veggie Noodle Salad

Sweet and Sour Veggie Noodle Salad

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Recipe - Frankston #713
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
Not Available
3 tbsp. fresh lemon juice
Large Lemon - 1 Each
Large Lemon - 1 Each
$0.89
1/8 tsp. Garlic Powder
Not Available
1/2 tsp. garlic, minced
Not Available
1 cup(s) green bell pepper, chopped
Green Bell Pepper - 1 Each
Green Bell Pepper - 1 Each
$0.99
2 tbsp. Rice Vinegar
Not Available
1 Zucchini
Squash Italian Zucchini - Avg 0.60 Lb
Squash Italian Zucchini - Avg 0.60 Lb
$0.89 avg/ea$1.49/lb
3 tbsp. Extra Virgin Olive Oil
Brookshire's Fresh Fruity Flavor Extra Virgin Olive Oil - 17 Fluid Ounce
Brookshire's Fresh Fruity Flavor Extra Virgin Olive Oil - 17 Fluid Ounce
$6.99 was $11.49$0.41/fl oz
1/8 tsp. Dill
Not Available
2 cup(s) Chickpeas
Not Available
1/4 cup(s) fresh cilantro, chopped (plus more for garnish)
Not Available
1/2 tbsp. Sesame Seeds
Mccormick Sesame Seeds - 1 Ounce
Mccormick Sesame Seeds - 1 Ounce
$3.99$3.99/oz
2 large carrots
Not Available
2 tbsp. White Vinegar
Brookshire's Distilled White Vinegar - 16 Fluid Ounce
Brookshire's Distilled White Vinegar - 16 Fluid Ounce
$1.59$0.10/fl oz
1/4 tsp. Salt
Not Available
1/4 cup(s) onion, finely minced
White Onion - Avg 0.80 Lb
White Onion - Avg 0.80 Lb
$1.19 avg/ea$1.49/lb
2 tbsp. Honey
Brookshire's Honey - 12 Ounce
Brookshire's Honey - 12 Ounce
$4.99$0.42/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!