Are you ready to tantalize your taste buds with a burst of fresh flavors? Dive into the vibrant world of Thai cuisine with our Cucumber Carrot Noodle Thai Salad! This delightful dish, packed with crunchy vegetables and a zesty dressing, is not only a feast for the eyes but also a refreshing escape from your usual salad routine. In just 10 minutes, you can whip up a colorful, healthy meal that’s perfect for any occasion. Whether you're looking for a light lunch or a stunning side dish, this salad will leave you craving more. Read on to discover the simple steps to create this culinary masterpiece!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cucumbers, spiralized
- 2 carrots, spiralized
- 1/2 cup bell peppers, sliced
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, crushed
- 1/4 cup Thai dressing
Instructions
- Begin by preparing your vegetables. Take the cucumbers and carrots, and spiralize them using a spiralizer to create noodle-like strands. If you don’t have a spiralizer, you can use a julienne peeler or a box grater to achieve similar thin strips.
- Once your cucumbers and carrots are spiralized, place them in a large mixing bowl. This will be the base of your salad.
- Next, slice the bell peppers into thin strips. You can use any color of bell pepper you prefer—red, yellow, or green all work well. Add the sliced bell peppers to the bowl with the cucumbers and carrots.
- Chop the fresh cilantro finely and add it to the mixing bowl. The cilantro will add a fresh, aromatic flavor to your salad.
- In a small bowl, pour in the Thai dressing. You can use store-bought Thai dressing or make your own by mixing ingredients like lime juice, fish sauce, sugar, garlic, and chili flakes.
- Drizzle the Thai dressing over the vegetable mixture in the large bowl. Using tongs or your hands, gently toss the ingredients together until everything is well coated with the dressing.
- Once the salad is mixed, transfer it to a serving platter or individual bowls. This dish is best served fresh, but you can let it chill in the refrigerator for a few minutes if desired.
- Before serving, sprinkle the crushed peanuts over the top of the salad for added crunch and flavor. You can adjust the amount of peanuts based on your preference.
- Enjoy your Cucumber Carrot Noodle Thai Salad as a refreshing side dish or a light main course!
Tips
- Perfect Spiralizing: If you don’t have a spiralizer, a julienne peeler or box grater can work wonders to create those noodle-like strands. Just be sure to cut the cucumbers and carrots evenly for a uniform texture.
- Fresh Ingredients: Use fresh, crisp vegetables for the best flavor. Look for firm cucumbers and vibrant bell peppers to enhance the visual appeal and crunch of your salad.
- Customize Your Dressing: Feel free to experiment with the Thai dressing! Add a splash of lime juice for extra tang or a pinch of chili flakes for some heat. Making your own dressing can elevate the flavors even further.
- Chill for Flavor: If time allows, let the salad sit in the refrigerator for a few minutes after tossing it with the dressing. This helps the flavors meld together beautifully.
- Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or tofu to the salad. It’s a great way to turn this refreshing dish into a satisfying main course.
- Garnish with Style: Don’t skimp on the crushed peanuts! They add a delightful crunch and a nutty flavor that perfectly complements the fresh veggies.
- Serve Fresh: This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to a day. Just keep the dressing separate to maintain the crunch!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
