why make this recipe
Asian Cucumber and Chickpea Slaw with Sesame Dressing is a bright and refreshing dish that combines crisp vegetables, protein-packed chickpeas, and a flavorful dressing. It’s perfect for serving at picnics, barbecues, or as a side dish for dinner. The crunchiness of cucumbers and carrots, paired with the nutty flavor of sesame, creates a deliciously light salad that everyone will love. Plus, it’s quick and easy to make!
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 chilled. You can enjoy it on its own or as a refreshing side dish to grilled chicken, fish, or tofu. It also makes a great filling for wraps or sandwiches. The flavors work harmoniously, making it a versatile dish for various occasions.
how to store Asian Cucumber and Chickpea Slaw with Sesame Dressing
Store any leftover slaw in an airtight container in the refrigerator. It will keep well for up to 2 days. The flavors will continue to develop, but the vegetables may lose some crunchiness over time. For optimal freshness, it’s best to consume the slaw within the first day after making it.
tips to make Asian Cucumber and Chickpea Slaw with Sesame Dressing
- Make sure to squeeze out excess moisture from the shredded cucumber to prevent the slaw from becoming too watery.
- For added flavor, consider marinating the chickpeas in a little soy sauce or lime juice before adding them to the slaw.
- If you like a little heat, feel free to add chopped red chili or a pinch of red pepper flakes to the dressing.
variation (if any)
You can easily customize this slaw by adding other vegetables like bell peppers, radishes, or snap peas. For extra protein, try adding diced tofu or edamame. Swap out the cilantro with mint or parsley if you prefer a different herb.
FAQs
1. Can I make this slaw ahead of time?
Yes, you can prepare this slaw a few hours in advance. Just keep it in the refrigerator until you’re ready to serve it.
2. Is it gluten-free?
This recipe can be made gluten-free by using tamari instead of regular soy sauce.
3. What can I use instead of sesame oil?
If you don’t have sesame oil, you can use olive oil or another light oil, but it will change the flavor slightly.
Enjoy your delicious Asian Cucumber and Chickpea Slaw with Sesame Dressing!
Asian Cucumber and Chickpea Slaw with Sesame Dressing
Ingredients
Vegetables
- 2 cups shredded cucumber Make sure to squeeze out excess moisture.
- 1 cup shredded carrots
- 1 can (15 oz) chickpeas, drained and rinsed Consider marinating for extra flavor.
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cilantro Can substitute with mint or parsley.
Dressing
- 2 tablespoons sesame oil Can substitute with olive oil.
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds For garnish.
Instructions
Preparation
- 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.