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Asian Cucumber and Chickpea Slaw with Sesame Dressing

Asian Cucumber and Chickpea Slaw with Zesty Sesame Dressing

This Asian Cucumber and Chickpea Slaw with Sesame Dressing is a colorful, nutritious, no-cook salad that is perfect for a light lunch or as a side dish.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 1 large Cucumber Remove seeds if overly watery.
  • 3 medium Carrots Shred for crunch.
  • 1 can Chickpeas Drained and rinsed.
  • 1/2 large Red Onion Thinly sliced.
  • 1 handful Cilantro Can substitute with parsley.
For the Dressing
  • 1/4 cup Sesame Oil Substitute if needed.
  • 2 tablespoons Rice Vinegar Can replace with apple cider vinegar.
  • 3 tablespoons Soy Sauce Use tamari for gluten-free.
  • 1 tablespoon Honey Substitute with maple syrup for vegan option.
  • 1 inch Grated Ginger Fresh is preferred.
  • 1 clove Garlic Mincing gives robust flavor.
For Garnish
  • 1 tablespoon Sesame Seeds For a nutty crunch.

Equipment

  • Grater or Mandoline
  • Mixing bowl
  • Small bowl

Method
 

Preparation
  1. Wash and peel the cucumber and carrots. Shred them into bite-sized pieces and place in a large mixing bowl.
  2. Open and rinse the chickpeas. Add them to the bowl along with thinly sliced red onion and chopped cilantro.
  3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey, along with grated ginger and minced garlic.
  4. Pour the dressing over the slaw mixture and toss gently to combine.
  5. Let the slaw sit for at least 10 minutes to allow flavors to meld.
  6. Before serving, toss again and sprinkle with sesame seeds.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 350mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For the freshest taste, prepare the slaw and dressing separately and combine just before serving. Store leftovers in an airtight container for up to 2 days.

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