Asian Cucumber and Chickpea Slaw with Sesame Dressing Recipe
Introduction
Craving a vibrant and refreshing salad that’s both healthy and bursting with flavor? This Asian Cucumber and Chickpea Slaw with Sesame Dressing is quick to prepare and perfect as a light lunch or a side dish. Enjoy the crisp textures and aromatic sesame dressing for a delicious treat!
Ingredients
- 2 cups shredded cucumber (about 2 medium cucumbers)
- 1 cup shredded carrots (about 2 medium 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
- Step 1: Shred the cucumber and carrots using a grater or mandoline. Place them in a large bowl. If the cucumber is very watery, lightly salt it and let it sit for 10 minutes, then squeeze out the excess water.
- Step 2: Add the drained and rinsed chickpeas, thinly sliced red onion, and chopped cilantro to the bowl with the shredded vegetables. Toss gently to combine.
- Step 3: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until smooth and emulsified.
- Step 4: Pour the dressing over the slaw and toss gently to coat all ingredients evenly. Avoid overdressing to keep the slaw crisp.
- Step 5: Sprinkle the toasted sesame seeds on top as a garnish. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
- Step 6: Serve chilled and enjoy your refreshing Asian Cucumber and Chickpea Slaw!
Tips & Variations
- Add protein like grilled tofu, shrimp, or shredded chicken for a heartier meal.
- Spice it up by adding red pepper flakes or a dash of sriracha to the dressing.
- Swap in shredded cabbage, bell peppers, or edamame for additional crunch and flavor.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Toast the sesame seeds lightly in a pan to enhance their nutty flavor.
- Adjust the sweetness by reducing honey if preferred.
Storage
Store leftover slaw in an airtight container in the refrigerator for up to 2 days. No reheating is needed; enjoy it chilled. Freezing is not recommended as the vegetables may become mushy. Make sure the slaw cools completely before sealing to ensure freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this slaw ahead of time?
Yes, prepare the slaw and dressing separately and store them in airtight containers in the refrigerator. Combine just before serving to prevent sogginess.
Can I use a different type of vinegar?
Rice vinegar is recommended for its mild flavor, but you can substitute apple cider vinegar or white vinegar. Start with less and adjust to taste.
PrintAsian Cucumber and Chickpea Slaw with Sesame Dressing Recipe
A vibrant and refreshing Asian Cucumber and Chickpea Slaw tossed with a flavorful sesame dressing. This quick, easy, and healthy salad features crisp cucumbers, shredded carrots, protein-rich chickpeas, and a tangy, aromatic dressing perfect as a light lunch or a side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
For the Slaw:
- 2 cups shredded cucumber (about 2 medium cucumbers)
- 1 cup shredded carrots (about 2 medium carrots)
- 1 can (15 oz / approximately 425g) chickpeas, drained and rinsed
- 1/4 cup thinly sliced red onion (about 1/4 of a medium onion), soaked in cold water for 10 minutes
- 1/4 cup chopped cilantro
For the Sesame Dressing:
- 2 tablespoons (30ml) sesame oil (toasted sesame oil for richer flavor)
- 1 tablespoon (15ml) rice vinegar
- 1 tablespoon (15ml) soy sauce (preferably low sodium)
- 1 teaspoon (5ml) honey (or agave nectar/maple syrup as alternative)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds, toasted lightly
Instructions
- Prepare the Vegetables: Shred the cucumbers and carrots using a grater or mandoline and place them in a large mixing bowl. If using very watery cucumbers, lightly salt and let sit for 10 minutes, then squeeze out excess water for a crispier slaw.
- Combine the Slaw Ingredients: Add the drained chickpeas, thinly sliced red onion, and chopped cilantro to the bowl with the shredded cucumber and carrots. Mix gently to distribute the ingredients evenly.
- Make the Sesame Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until fully emulsified and smooth. For some heat, optionally add a pinch of red pepper flakes.
- Dress and Toss: Pour the sesame dressing over the slaw mixture and toss gently but thoroughly to ensure all ingredients are evenly coated, taking care not to overdress.
- Garnish and Rest: Sprinkle toasted sesame seeds over the top. Let the slaw rest for at least 10 minutes to allow the flavors to meld and develop fully before serving.
- Serve and Enjoy: Serve chilled as a light lunch or side dish. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and enjoyed cold.
Notes
- Make Ahead: Prepare the slaw and dressing separately and combine right before serving to prevent sogginess.
- Spice It Up: Add red pepper flakes or sriracha to the dressing for extra heat.
- Customize: Add grilled tofu, shrimp, or shredded chicken to add protein.
- Substitutions: Use tamari instead of soy sauce to make it gluten-free.
- Storage: Keep refrigerated in an airtight container for up to 2 days; not suitable for freezing.
- Toast sesame seeds lightly to enhance their nutty flavor.
Keywords: Asian slaw, cucumber salad, chickpea salad, sesame dressing, vegetarian salad, healthy salad, easy salad
