Name: Asian Cucumber and Chickpea Slaw with Sesame Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
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

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Introduction

This Asian Cucumber and Chickpea Slaw with Sesame Dressing is a refreshing and vibrant salad perfect for warm days or as a light side dish. Combining crisp vegetables with a tangy, savory dressing, it’s both nutritious and easy to prepare.

A white bowl filled with a colorful salad showing different layers: the bottom layer has bits of green herbs finely chopped, mixed with sliced cucumbers that are green with a fresh texture, thin strips of orange carrots scattered on top, and thin purple onion slices adding brightness and contrast; round light brown chickpeas are spread evenly throughout, all mixed together and sprinkled with small white sesame seeds, while the salad looks lightly coated in a glossy dressing. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For added crunch, toss in some chopped peanuts or toasted almonds.
Swap out sesame oil for peanut oil for a slightly different flavor profile.
Add a pinch of red pepper flakes if you like a bit of heat.
Use fresh lime juice instead of rice vinegar for a brighter citrus twist.

Storage

Store the slaw in an airtight container in the refrigerator for up to 2 days. The vegetables may soften slightly over time, so best enjoyed fresh. Give it a gentle toss before serving if stored. No need to reheat; serve chilled.

How to Serve

A white bowl filled with a colorful mixed salad, showing three main layers: the bottom layer of green cucumber slices with a fresh and slightly wet texture, the middle layer of thin orange carrot sticks and purple-red onion slices scattered evenly, and the top layer of round golden chickpeas with smooth surfaces sprinkled generously with white sesame seeds along with small green leafy herbs. The salad looks lightly coated with a dark, glossy dressing, adding a sheen and slight gloss to all ingredients, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this slaw in advance?

Yes, you can prepare it up to a day ahead. Just keep it refrigerated and toss gently before serving to refresh the textures.

Is this recipe vegan?

Yes, this slaw is vegan as it uses honey as the only non-strictly plant-based ingredient, but you can substitute honey with maple syrup or agave nectar to make it fully vegan.