Asian Cucumber and Chickpea Slaw with Sesame Dressing

Craving a vibrant and refreshing salad that’s both healthy and bursting with flavor? Look no further! This Asian Cucumber and Chickpea Slaw with Sesame Dressing is the perfect dish for a light lunch, a side for your favorite grilled protein, or a potluck contribution that’s sure to impress. Inspired by the fresh, crisp flavors of Asian cuisine, this slaw is easy to make and incredibly delicious.

Why You’ll Love This Asian Cucumber and Chickpea Slaw

This Asian Cucumber and Chickpea Slaw will become a new favorite because it’s:

• Quick and Easy: Ready in under 30 minutes!
• Bursting with Flavor: A delightful blend of sweet, savory, and tangy.
• Healthy and Nutritious: Packed with vitamins, minerals, and plant-based protein.
• Versatile: Perfect as a side, light lunch, or topping.
• Budget-Friendly: Uses readily available and affordable ingredients.
• Aromatic and Delicious: The sesame dressing is simply irresistible.
• Texturally Appealing: A satisfying crunch with a creamy dressing.
• Simple for Beginners: Easy enough for anyone to make!

Ingredients Needed

Here’s what you’ll need to create this vibrant slaw. Don’t be afraid to adjust quantities to your preference!

For the Slaw:

• Cucumber: 2 cups shredded (about 2 medium cucumbers). Choose firm cucumbers for the best texture.
• Carrots: 1 cup shredded (about 2 medium carrots). Pre-shredded carrots work in a pinch to save time.
• Chickpeas: 1 can (15 oz) chickpeas, drained and rinsed (approximately 425g). Rinsing removes excess sodium.
• Red Onion: 1/4 cup thinly sliced (about 1/4 of a medium red onion). Soak in cold water for 10 minutes to reduce sharpness.
• Cilantro: 1/4 cup chopped. If you’re not a cilantro fan, try fresh parsley.

For the Sesame Dressing:

• Sesame Oil: 2 tablespoons (30ml). Toasted sesame oil adds an even richer flavor.
• Rice Vinegar: 1 tablespoon (15ml). Adds a tangy counterpoint to the sweetness.
• Soy Sauce: 1 tablespoon (15ml). Use low-sodium soy sauce to control the saltiness.
• Honey: 1 teaspoon (5ml). Agave nectar or maple syrup can be used as alternatives.
• Ginger: 1 teaspoon grated. Fresh ginger provides the best flavor; use a microplane for easy grating.
• Garlic: 1 clove, minced. Use a garlic press for quick and easy mincing.
• Sesame Seeds: 1 tablespoon. Toast them lightly in a dry pan to bring out their nutty flavor.

Consider sourcing fresh herbs like cilantro from local farmers’ markets for the best flavor and supporting local businesses.

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Essential Equipment List

Having the right tools makes prepping this Asian Cucumber and Chickpea Slaw a breeze. Here’s what you’ll need:

• Large Mixing Bowl: For tossing all the slaw ingredients together.
• Small Mixing Bowl: To whisk together the sesame dressing.
• Whisk: Essential for emulsifying the dressing ingredients.
• Grater or Mandoline: To shred the cucumber and carrots quickly and evenly.
• Measuring Spoons and Cups: For accurate ingredient measurements.

While a mandoline is great for quick shredding, always use caution and the safety guard to prevent injuries!

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Recipe Details

Here’s a quick overview of the recipe details for your convenience:

• Prep Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Difficulty: Easy

Scale this Asian Cucumber and Chickpea Slaw with Sesame Dressing recipe up for gatherings, or easily halve it for a personal treat.

Step-by-Step Instructions

Follow these easy steps to create your own delicious Asian Cucumber and Chickpea Slaw.

Step 1: Prepare the Vegetables

Shred the cucumber and carrots using a grater or mandoline. Place them in a large bowl. For the cucumber, you can remove the seeds if you prefer a less watery slaw. A quick tip: if the cucumber is very watery, lightly salt it and let it sit for 10 minutes, then squeeze out the excess water before adding it to the bowl.

Step 2: Combine the Slaw Ingredients

Add the drained and rinsed chickpeas, thinly sliced red onion, and chopped cilantro to the bowl with the shredded cucumber and carrots. Ensure all ingredients are evenly distributed for a balanced flavor in every bite.

Step 3: Make the Sesame Dressing

In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until well combined. The dressing should be smooth and emulsified. If you like a little heat, add a pinch of red pepper flakes.

Step 4: Dress and Toss

Pour the sesame dressing over the slaw mixture and toss gently to coat all ingredients evenly. Be careful not to over-dress the slaw; you want it lightly coated, not swimming in dressing.

Step 5: Garnish and Rest

Sprinkle sesame seeds on top for garnish. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld. This step is crucial for the flavors to fully develop and create a cohesive dish.

Step 6: Serve and Enjoy

Serve the Asian Cucumber and Chickpea Slaw chilled and enjoy! This slaw is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.

CHECK OUT: Chickpea Apple Slaw with Honey Mustard Dressing – A sweet and savory slaw that’s perfect for fall.

Tips for Success

Here are a few expert tips to ensure your slaw turns out perfectly every time:

• Don’t overdress: Add the dressing gradually, tasting as you go, to avoid a soggy slaw.
• Use fresh ingredients: Fresh cucumber, carrots, and cilantro provide the best flavor and texture.
• Chill before serving: Allowing the slaw to chill for at least 10 minutes helps the flavors meld together.
• Adjust the sweetness: If you prefer a less sweet slaw, reduce the amount of honey in the dressing.
• Toast the sesame seeds: Toasting sesame seeds enhances their nutty flavor.

Variations & Substitutions

Customize this Asian Cucumber and Chickpea Slaw to your liking with these variations and substitutions:

• Add protein: Add grilled tofu, shrimp, or shredded chicken for a heartier meal.

• Spice it up: Add a pinch of red pepper flakes or a dash of sriracha to the dressing for a spicy kick.
• Swap the vegetables: Add shredded cabbage, bell peppers, or edamame for added crunch and flavor.
• Make it gluten-free: Ensure you are using tamari instead of soy sauce.
• Add healthy fats: Add avocado for additional healthy fats

Serving Suggestions & Pairings with Asian Cucumber and Chickpea Slaw

This slaw pairs perfectly with a variety of dishes. Here are a few serving suggestions:

• Grilled Salmon: The refreshing slaw complements the richness of grilled salmon.
• Tofu Skewers: Serve alongside marinated tofu skewers for a complete vegetarian meal.
• As a Topping: Top your favorite grain bowls or wraps with this flavorful slaw.
• Alongside a soup: This slaw is great as a side for miso soup

Health Benefits

This Asian Cucumber and Chickpea Slaw is not only delicious but also packed with health benefits:

• Cucumbers: High in hydration and provide essential vitamins and minerals.
• Carrots: Rich in beta-carotene, which is converted to vitamin A, important for vision and immune function.
• Chickpeas: A great source of plant-based protein and fiber, promoting satiety and digestive health.
• Sesame Seeds: Provide healthy fats, calcium, and antioxidants.
• Low in Calories: An excellent choice for those watching their caloric intake, this slaw doesn’t skimp on nutrition.

Storage & Reheating

Here’s how to properly store and enjoy your leftover slaw:

• Storage: Store leftover Asian Cucumber and Chickpea Slaw in an airtight container in the refrigerator for up to 2 days.
• Reheating: No reheating is necessary! This slaw is best enjoyed chilled straight from the fridge.
• Freezing: Freezing is not recommended as the vegetables may become mushy.

To prevent spoilage, make sure to cool the slaw completely before sealing it in an airtight container.

Frequently Asked Questions

Here are some common questions about making this recipe:

Can I make this slaw ahead of time?

Yes, you can prepare the slaw and dressing separately ahead of time. Store them in airtight containers in the refrigerator, and combine them just before serving to prevent the slaw from becoming soggy.

Can I use a different type of vinegar?

While rice vinegar is recommended for its mild flavor, you can substitute it with apple cider vinegar or white vinegar in a pinch. Start with a smaller amount and adjust to taste.

How do I prevent the slaw from becoming too watery?

If your cucumber is very watery, lightly salt it and let it sit for 10 minutes, then squeeze out the excess water before adding it to the bowl. You can also remove the seeds from the cucumber.

Can I add other vegetables?

Absolutely! Feel free to add shredded cabbage, bell peppers, or edamame for added crunch and flavor.

Is this recipe gluten-free?

Yes, as long as you use tamari instead of soy sauce.

Nutritional Information

• Calories: 180 per serving
• Protein: 6g
• Carbs: 22g
• Fat: 8g

Please note that the exact nutritional information may vary based on specific ingredients and portion sizes. For precise details, use a nutrition calculator.

More Delicious Dishes to Explore

Craving more vibrant and flavorful salad recipes? Here are a few other gems to try:

• Lemon Dill Chickpea Salad with Baby Potatoes – A tangy and refreshing salad perfect for summer.
• 30-Minute Summer Salad – A quick and easy salad packed with fresh seasonal vegetables.
• Chickpea and Roasted Cauliflower Salad with Lemon Yogurt – A flavorful and satisfying salad with a creamy lemon yogurt dressing.

Conclusion

This Asian Cucumber and Chickpea Slaw with Sesame Dressing is a fast, flavorful, and healthy dish that’s perfect for any occasion. Whip it up tonight and tag us with your culinary masterpiece!

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