Introduction

Craving a vibrant and refreshing salad that’s healthy and bursting with flavor? This Asian Cucumber and Chickpea Slaw with Sesame Dressing is perfect for a light lunch, a side dish, or a potluck favorite. It combines crisp vegetables, protein-rich chickpeas, and a fragrant sesame dressing for a delicious and easy-to-make dish.

A white bowl filled with a colorful salad showing layers of different textures: base layer of green cucumber slices with bumpy skin, thin strips of bright orange carrots scattered evenly, round light brown chickpeas mixed throughout, and thin strands of purple onion. Small green leaves of fresh herbs are sprinkled all over, adding a speckled green texture, while white sesame seeds are scattered on top for extra detail. The salad looks fresh, moist, and vibrant, placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 (approximately 425g)

1/4 cup thinly sliced red onion (about 1/4 of a medium 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 and place them in a large bowl. To reduce wateriness, you can remove cucumber seeds or lightly salt the cucumber and let it sit for 10 minutes before squeezing out excess water.

Step 2: Add the drained and rinsed chickpeas, thinly sliced red onion, and chopped cilantro to the bowl with the shredded vegetables. Mix gently to combine.

Step 3: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until smooth and well combined.

Step 4: Pour the sesame dressing over the slaw mixture and toss gently to coat all ingredients evenly without overdressing.

Step 5: Sprinkle toasted sesame seeds on top for garnish. Let the slaw sit for at least 10 minutes to allow the flavors to meld.

Step 6: Serve the slaw chilled and enjoy!

Tips & Variations

Add the dressing gradually to avoid a soggy slaw, tasting as you go for your preferred balance.

Use fresh vegetables and herbs for the best flavor and crunch.

Toast sesame seeds lightly in a dry pan to enhance their nutty aroma.

Add protein like grilled tofu, shrimp, or shredded chicken for a heartier meal.

Spice it up with a pinch of red pepper flakes or sriracha in the dressing.

Swap vegetables with shredded cabbage, bell peppers, or edamame for variety.

Make it gluten-free by using tamari instead of soy sauce.

Include avocado for extra healthy fats and creaminess.

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 them just before serving to keep the slaw crisp and 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 if needed. Start with less and adjust to taste to avoid overpowering the dish.