I attempted recreate a cucumber noodle salad from my favorite thai restaurant. This salad is paleo and raw vegan friendly, so it’s super healthy, and I was pleasantly surprised at how close to the original it tastes. This is something that I crave all the time and now I can make it at home! Can you tell I’m excited? This is so yummy, I might make it in bulk and chop the ingredients instead of peeling them. I used a julienne peeler to make the noodles, and although it’s convenient for one, it would be a lot of work to do in bulk. But sooo worth it. Definitely quicker and cheaper than delivery.

Thai Cucumber Noodle Salad

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Lauren Bolanos

Ingredients

• 1 carrot
• 2 cucumbers
• ¼ cup fresh chopped cilantro
• juice from 1 lemon
• 1 tbsp of finely minced jalapeno
• ½ thinly chopped red onion
• 1 tsp of sea salt

Instructions

1. Peel carrot and cucumbers, then use a julienne peeler to create noodles.
2. Rough chop fresh cilantro and add to noodles.
3. Thinly slice red onions and add to noodles.
4. Remove all seeds from jalapeno and finely mince 1 tbsp.
5. Squeeze lemon juice over noodle salad. Be careful not to get lemon seeds in salad.
6. Then, add sea salt and mix all ingredients together.

Notes

Use a fork to hold cucumbers and carrots, when using the julienne peeler for safety.

Nutrition Information

Serving size: 1-2

3.2.2807