Go Back
–+ servings
Asian Cucumber and Chickpea Slaw

Crunchy Asian Cucumber and Chickpea Slaw with Zesty Dressing

Enjoy a refreshing Asian Cucumber and Chickpea Slaw, perfect for a light meal or as a vibrant side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 2 cups Cucumber, shredded Provides fresh crunch and can be seeded to reduce water content.
  • 1 cup Carrots, shredded Adds color and sweetness; try swapping with julienned bell peppers for a different twist.
  • 1 can (15 oz) Chickpeas, drained and rinsed Adds substance and protein; edamame is a great substitute.
  • 1/4 cup Red Onion, thinly sliced Contributes a sharp note; green onions could be used for a milder taste.
  • 1/4 cup Cilantro, chopped Offers herbal brightness; parsley works too if cilantro isn’t your favorite.
For the Dressing
  • 2 tablespoons Sesame Oil Enhances the aromatic flavor.
  • 1 tablespoon Rice Vinegar Provides the tangy kick.
  • 1 tablespoon Soy Sauce Adds umami depth to the dressing.
  • 1 teaspoon Honey Infuses sweetness; swap for agave syrup if keeping it vegan.
  • 1 teaspoon Grated Ginger Imparts a warm spice.
  • 1 clove Garlic, minced Enhances the aromatics.
For Garnish
  • 1 tablespoon Sesame Seeds Adds nuttiness; toasting them can enhance their flavor.

Equipment

  • grater
  • large bowl
  • whisk
  • Mandoline

Method
 

Preparation
  1. Start by shredding the cucumber and carrots using a grater or mandoline. Place them in a large bowl, ensuring they are evenly mixed for a balanced crunch.
  2. Add the drained chickpeas, thinly sliced red onion, and chopped cilantro to the bowl. Stir gently to combine, creating a colorful base for your slaw.
  3. In a separate bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until smooth and well combined.
  4. Pour the dressing over the vegetable mixture, gently tossing to coat everything evenly.
  5. Sprinkle toasted sesame seeds on top for a delightful finish and added nutty flavor.
  6. Let the slaw sit for at least 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

This slaw is best enjoyed fresh, and leftovers can be stored in an airtight container in the fridge for up to 2 days. If preparing in advance, keep the dressing separate until serving to maintain freshness.

Tried this recipe?

Let us know how it was!