Fresh Thai Noodle Salad

Fresh Thai Noodle Salad


I’m a huge fan of ethnic food and love dishes that pack a ton of flavour.  This cold Thai Noodle Salad is so fresh and flavourful and it’s perfect for dinner or brining as a dish to a potluck. It is really easy to make and it is better when made in advance so it has time to marinate.  The recipe serves 6 and is always a hit when I make it for friends.  Hope you enjoy this one as much as I do!!


1/4 cup Fresh Lime Juice

3 TBSP. Vegetable Oil

3 TBSP. Soy Sauce

2 TBSP. Brown Sugar

1 TBSP. Sesame Oil

1 TBSP. Minced Garlic

1 TBSP. Grated Lime Zest

1 TBSP. Minced Jalapeno Pepper

Salt and Pepper to Taste

Salad Ingredients:

1/2 LB (one bunch) Green Beans or Asparagus Spears Trimmed

8 oz. Brown Rice Noodles or Fresh Chinese Egg Noodles

2 Cups Peeled, Shredded Carrots

1/2 Cup Slivered Red Peppers (I added orange ones too)

1 Cup Thinly Sliced Green Onions

Cilantro (if desired)


  1. Wish vinaigrette ingredients together and set aside.
  2. Cut green beans or asparagus diagonally into 1/2″ pieces.  Cook in boiling water until tender crisp (be careful not to overcooked!), plunge into cold water (to retain colour) and set aside.
  3. Cook noodles according to package directions then drain.
  4. Toss cooled noodles with  with vegetables and vinaigrette.
  5. Cover and refrigerate at least 2 hours or overnight.
  6. Garnish with green onion and cilantro before serving.
  7. Enjoy!

xo Chelsea

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad


Now that summer is upon us I’m always looking for new salad recipes.  This Mediterranean Chickpea Salad is a spin-off of your traditional Greek salad and it’s really delicious.

It’s loaded with lots of goodies and has basically everything except the kitchen sink!  The sun-dried tomatoes, mint, parsley, and chickpeas really take the flavour to the next level. The chickpeas add some good protein and I used a local goat Feta which added the perfect amount of saltiness.

This salad is perfect to bring to your next summer BBQ!  I hope you enjoy it as much as I do!!


1 can (15 oz) chickpeas drained and rinsed

1 cucumber diced

4 Roma tomatoes diced

1 pint cherry tomatoes (halved)

1/2 red onion diced

250 grams of feta cheese crumbled or cubed

1/4 cup sun-dried tomatoes in oil chopped fine

1 can black olives (or your favourite olives) sliced

3 tbsp mint chopped

1/4 cup flat parsley chopped


1/3 cup olive oil

1-2 cloves garlic (I added 2 but love garlic)

1-2 lemon juiced (I used 2 as my lemons were small)

1 tsp Dijon mustard

Dash of Salt and Pepper


1.  Make the dressing by placing the dressing ingredients in a container with a lid and shake up.  Or use a blender to emulsify.  Place the dressing in the fridge.

2.  Chop all your veggies and place them in a bowl with your chopped parsley, mint, and chickpeas.  I like to leave a little extra mint and parsley for using as a garnish at the end!

3.  Pour dressing over the salad.  You likely won’t need all the dressing.  I added approx half and then mixed everything to see how it looked.  Everyone has their own preference on how much dressing they like and I personally don’t like when it gets too soggy.

4.  Add the cubed Feta and toss again.

5.  Place the salad in the fridge until ready to serve.  Remove and toss before serving. This is where I will add more dressing if it seems to need it.

6. Garnish with crumbled feta, parsley, and mint if you like.

7. Enjoy!

xo Chelsea







Classic Vinaigrette Dressing

Classic Vinaigrette Dressing


This dressing is really simple to make and it’s always a big hit when I’m entertaining.  It’s my husband’s favourite and I’ve stopped buying store bought dressing for a few years now because we love it so much. It is made from natural ingredients that I always have around the house and seriously takes just 5 mins to make.

I love that it is made using apple cider vinegar, has no added preservatives, and it’s made with heart healthy olive oil.  As some of you may know, apple cider vinegar has many nutritional benefits.  It helps to detoxify the body, aids in weight loss, balances your pH levels, and helps to balance blood sugars.  The list really goes on and on for apple cider vinegar so I try to incorporate it in my recipes when I can.  I do add honey to mine as I like a tiny bit of sweetness to balance out the tanginess of the dressing but if you are trying to cut sugar or like your dressing tart feel free to skip the honey!


2 tbsp apple cider vinegar

2 tsp Dijon mustard

1/2 lemon juiced

1 clove of garlic minced

1/2-1 tbsp honey

1/3 olive oil

1/2 tsp salt

1 dash of pepper to taste


Mix together all ingredients except for the olive oil.  Once mixed slowly whisk in your olive oil or blend in a blender.  Separation is normal after it has been sitting for a period of time. Just whisk up or shake your dressing in a jar to emulsify.

*This dressing can be stored in the fridge for up to 2 weeks and yeilds approx 1/2 cup when prepared.  I put mine in a sealed mason jar so I have dressing on hand when I need it!

I hope you enjoy it!

Xo Chelsea