Asian Cucumber and Chickpea Slaw with Sesame Dressing Recipe

Introduction

This Asian Cucumber and Chickpea Slaw is a refreshing and nutritious salad bursting with vibrant flavors. It’s perfect as a light side dish or a healthy lunch option, featuring crunchy vegetables and a savory sesame dressing.

Ingredients

• 2 cups shredded cucumber
• 1 cup shredded carrots
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon sesame seeds

Instructions

1. Step 1: Shred the cucumber and carrots using a grater or mandoline. Place them in a large bowl.
2. Step 2: Add the chickpeas, red onion, and cilantro to the bowl with the shredded vegetables.
3. Step 3: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, and garlic until well combined.
4. Step 4: Pour the dressing over the slaw mixture and toss gently to coat all ingredients evenly.
5. Step 5: Sprinkle sesame seeds on top for garnish.
6. Step 6: Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
7. Step 7: Serve chilled and enjoy.

Tips & Variations

• You can add chopped peanuts or cashews for extra crunch and flavor.
• For a spicier kick, mix in a pinch of red pepper flakes or a splash of sriracha.
• To make this dish vegan, ensure your honey is replaced with maple syrup or agave nectar.
• Use fresh ginger for the best aromatic flavor, but ground ginger can be substituted in a pinch.

Storage

Store the slaw in an airtight container in the refrigerator for up to 2 days. The vegetables will stay crisp, but it’s best enjoyed fresh. If the slaw sits longer, give it a quick toss before serving. No reheating is necessary—serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this slaw in advance?

Yes, you can prepare it a few hours ahead, but for the freshest crunch, add the sesame seeds just before serving.

Is this slaw gluten-free?

It can be gluten-free if you use gluten-free soy sauce or tamari in the dressing.

Asian Cucumber and Chickpea Slaw with Sesame Dressing Recipe

Print Recipe

★★★★★

4.5 from 713 reviews

A refreshing and vibrant Asian Cucumber and Chickpea Slaw tossed in a flavorful sesame dressing. This easy-to-make, nutritious salad combines crisp shredded cucumber and carrots with protein-packed chickpeas, enhanced by a tangy, sweet, and savory dressing featuring sesame oil, rice vinegar, soy sauce, honey, garlic, and ginger. Perfect as a light lunch or a side dish.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 2 cups shredded cucumber
• 1 cup shredded carrots
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro

Dressing

• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced

Garnish

• 1 tablespoon sesame seeds

Instructions

1. Prepare the Vegetables: Shred the cucumber and carrots using a grater or mandoline for uniform thin strips, then place them in a large mixing bowl to create the base of the slaw.
2. Add Additional Ingredients: To the bowl with shredded vegetables, add the drained and rinsed chickpeas, thinly sliced red onion, and chopped cilantro, combining all the fresh components of the slaw.
3. Make the Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until the dressing is well emulsified and flavorful.
4. Toss the Slaw: Pour the sesame dressing over the vegetable and chickpea mixture, then gently toss everything together to ensure all ingredients are evenly coated with the dressing.
5. Garnish: Sprinkle sesame seeds over the top of the slaw evenly for added texture and nutty flavor.
6. Rest and Marinate: Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld and the dressing to penetrate the ingredients.
7. Serve: Chill the slaw if desired, then serve as a fresh, healthy side or a light meal.

Notes

• This slaw can be served chilled or at room temperature depending on your preference.
• To make it vegan, substitute honey with maple syrup or agave nectar.
• For a gluten-free option, ensure the soy sauce is gluten-free or use tamari.
• Can be prepared a few hours in advance and stored covered in the refrigerator to enhance flavor melding.
• Adding crushed red pepper flakes can provide a spicy kick if desired.

Keywords: Asian cucumber slaw, chickpea salad, sesame dressing, vegetarian salad, no-cook salad, healthy side dish, Asian cuisine