Description
A vibrant and refreshing Asian-inspired slaw featuring crisp shredded cucumbers and carrots, protein-rich chickpeas, and a flavorful sesame dressing. This light, nutritious salad is quick to prepare, bursting with sweet, savory, and tangy notes, and perfect as a side dish, light lunch, or topping for grain bowls.
Ingredients
Scale
For the Slaw:
- 2 cups shredded cucumber (about 2 medium cucumbers), seeds removed if desired
- 1 cup shredded carrots (about 2 medium carrots)
- 1 can (15 oz / 425g) chickpeas, drained and rinsed
- 1/4 cup thinly sliced red onion (about 1/4 of a medium red onion), soaked in cold water for 10 minutes
- 1/4 cup chopped cilantro (or fresh parsley as alternative)
For the Sesame Dressing:
- 2 tablespoons (30ml) toasted sesame oil
- 1 tablespoon (15ml) rice vinegar
- 1 tablespoon (15ml) soy sauce (low-sodium recommended; substitute tamari for gluten-free)
- 1 teaspoon (5ml) honey (or agave nectar/maple syrup)
- 1 teaspoon fresh grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds, lightly toasted
Instructions
- Prepare the Vegetables: Shred the cucumber and carrots using a grater or mandoline and place them in a large bowl. To reduce wateriness, remove cucumber seeds or lightly salt the cucumber and let it sit for 10 minutes before squeezing out excess water.
- Combine the Slaw Ingredients: Add the drained chickpeas, thinly sliced red onion (soaked to reduce sharpness), and chopped cilantro to the bowl with the shredded vegetables. Mix gently to distribute evenly.
- Make the Sesame Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until emulsified and smooth. Optionally, add a pinch of red pepper flakes for heat.
- Dress and Toss: Pour the sesame dressing over the slaw mixture and toss gently to coat all ingredients evenly without overdressing.
- Garnish and Rest: Sprinkle toasted sesame seeds on top as garnish. Let the slaw rest for at least 10 minutes to allow the flavors to meld.
- Serve and Enjoy: Serve the Asian Cucumber and Chickpea Slaw chilled. Best enjoyed fresh; store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Make Ahead: Prepare slaw and dressing separately and combine just before serving to prevent sogginess.
- Spice It Up: Add red pepper flakes or sriracha to the dressing for a spicy kick.
- Use Fresh Ingredients: For best flavor and texture, select firm cucumbers, fresh carrots, and fresh herbs.
- Toast Sesame Seeds: Enhances nutty flavor for a tastier garnish.
- Storage: Keep leftovers refrigerated in airtight container for up to 2 days; do not freeze.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Keywords: Asian slaw, cucumber salad, chickpea salad, sesame dressing, vegetarian salad, healthy salad, easy salad
