Asian Cucumber and Chickpea Slaw with Sesame Dressing
A refreshing no-cook salad made with shredded cucumber, carrots, and chickpeas, topped with a nutty sesame dressing. Perfect as a side, light lunch, or sandwich filling.
Ingredients
For the Base
- 2 cups shredded cucumber Use English or Persian cucumbers for fewer seeds.
- 1 cup shredded carrots Pre-shredded carrots can save time.
- 1 can chickpeas, drained and rinsed (15 oz) Canned chickpeas are convenient.
- 1/4 cup thinly sliced red onion Soak in cold water for milder flavor.
- 1/4 cup chopped cilantro Substitute parsley if desired.
For the Sauce
- 2 tablespoons sesame oil Use toasted sesame oil for stronger flavor.
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce Low-sodium or tamari for gluten-free.
- 1 teaspoon honey Can be swapped with maple syrup for vegan.
- 1 teaspoon grated ginger
- 1 clove garlic, minced Fresh is best for bright flavor.
To Serve
- 1 tablespoon sesame seeds
Instructions
Preparation
- Shred the cucumber and carrots using a grater or mandoline. Place the shredded veggies in a large bowl.
- Add the drained and rinsed chickpeas, thinly sliced red onion, and chopped cilantro to the bowl with the shredded vegetables. Toss lightly to combine.
Make the Sesame Dressing
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until smooth and well combined.
Dress and Serve
- Pour the dressing over the slaw mixture. 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.
- Serve chilled and enjoy.
Notes
Dry chickpeas after rinsing to keep dressing from becoming too thin. Shred vegetables uniformly for better texture.