Asian 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
Scale
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
