Asian Cucumber and Chickpea Slaw with Sesame Dressing
Why make this recipe
Asian Cucumber and Chickpea Slaw with Sesame Dressing is a refreshing and healthy dish. It’s perfect for a light meal or a crunchy side. This slaw combines crisp vegetables and protein-rich chickpeas, offering a satisfying crunch with every bite. The sesame dressing adds a nutty flavor that elevates the dish, making it a great choice for warm weather or as a colorful addition to any table.
How to make Asian Cucumber and Chickpea Slaw with Sesame Dressing
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
Directions:
- Shred the cucumber and carrots using a grater or mandoline. Place them in a large bowl.
- Add the chickpeas, red onion, and cilantro to the bowl with the shredded vegetables.
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, and garlic until well combined.
- Pour the dressing over the slaw mixture and toss gently to coat all ingredients evenly.
- Sprinkle sesame seeds on top for garnish.
- Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy.
How to serve Asian Cucumber and Chickpea Slaw with Sesame Dressing
This slaw is best served cold. You can enjoy it on its own as a light meal or as a crunchy side dish alongside grilled meats or fish. It also makes a great topping for wraps or tacos, adding texture and flavor!
How to store Asian Cucumber and Chickpea Slaw with Sesame Dressing
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 2 to 3 days. Keep in mind that the cucumbers may release some water over time, which is normal. Always give it a little toss before serving.
Tips to make Asian Cucumber and Chickpea Slaw with Sesame Dressing
- Use a mandoline for even shredding of the cucumber and carrots. This will give your slaw a professional look!
- For added crunch, you can include sliced bell peppers or radishes.
- If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the dressing.
Variation
Feel free to swap out the chickpeas for edamame or tofu for a different protein source. You can also use lime juice instead of rice vinegar for a tangy twist.
FAQs
1. Can I make this slaw ahead of time?
Yes, you can make the slaw a few hours ahead of serving. Just keep it refrigerated until ready to eat.
2. What can I use instead of sesame oil?
If you don’t have sesame oil, you can use olive oil or avocado oil. However, it will change the flavor slightly.
3. Is this recipe gluten-free?
To make it gluten-free, use a gluten-free soy sauce or tamari in the dressing.
Asian Cucumber and Chickpea Slaw with Sesame Dressing
Ingredients
Method
- Shred the cucumber and carrots using a grater or mandoline. Place them in a large bowl.
- Add the chickpeas, red onion, and cilantro to the bowl with the shredded vegetables.
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, and garlic until well combined.
- Pour the dressing over the slaw mixture and toss gently to coat all ingredients evenly.
- Sprinkle sesame seeds on top for garnish.
- Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
Notes
