Description
This Asian Cucumber and Chickpea Slaw with Sesame Dressing is a fresh, crunchy, and flavor-packed dish made with crisp veggies and a savory-sweet sesame dressing—perfect for quick, healthy meals.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup green onions, sliced
For the Dressing:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 tablespoon sesame seeds
Instructions
- In a large bowl, combine cucumbers, chickpeas, shredded carrots, red bell pepper, cilantro, and green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), ginger, garlic, and sesame seeds.
- Pour the dressing over the slaw mixture.
- Toss gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Slice cucumbers thin for better flavor absorption.
- For extra crunch, add chopped peanuts or cashews.
- Use maple syrup for a vegan version.
- Best enjoyed fresh but can be stored for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg