Why Make This Recipe
Asian Cucumber and Chickpea Slaw with Sesame Dressing is a refreshing and nutritious side dish. It’s perfect for summer barbecues, picnics, or as a light lunch. This slaw combines crunchy vegetables and protein-rich chickpeas, making it not only delicious but also filling. The sesame dressing adds a wonderful flavor that ties everything together. If you’re looking to eat more vegetables or try out a healthy recipe, this slaw is a great choice.
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 can be served as a side dish with grilled meats or as a light lunch on its own. You can also add it to a wrap or sandwich for extra crunch. It’s best enjoyed cold, so keep it in the fridge until you’re ready to serve.
How to Store Asian Cucumber and Chickpea Slaw with Sesame Dressing
If you have leftovers, store them in an airtight container in the refrigerator. The slaw will stay fresh for up to three days. However, for the best taste, it’s best to eat it within the first day, as the vegetables may start to lose their crunch.
Tips to Make Asian Cucumber and Chickpea Slaw with Sesame Dressing
- Use fresh, crunchy cucumbers and carrots for the best texture.
- Adjust the dressing according to your taste; add more honey for sweetness or more soy sauce for saltiness.
- Letting the slaw sit for a bit helps the flavors develop, but don’t let it sit too long or the veggies may get soggy.
Variation
You can add other ingredients like bell peppers, radishes, or even some chopped nuts for extra crunch. Feel free to experiment with different herbs like mint or basil for a unique twist.
FAQs
Can I make this slaw ahead of time?
Yes, you can prepare the slaw a few hours in advance. Just keep it in the fridge until you are ready to serve.
Is this slaw vegan?
Yes, all the ingredients used in this recipe are plant-based, making it a great vegan option.
Can I use a different dressing?
Absolutely! If you prefer a different flavor, you can use a peanut dressing or a vinaigrette of your choice.
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.
- Serve chilled and enjoy.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]