If you're craving a fresh and vibrant dish, this Asian cucumber and chickpea slaw with sesame dressing is exactly what you need. It's crisp, flavorful, and packed with wholesome ingredients that make it both satisfying and light. Whether you're looking for a quick lunch or a tasty side, this recipe will quickly become a favorite.
You'll find that the combination of crunchy cucumber, hearty chickpeas, and the nutty sesame dressing creates a delightful harmony of textures and flavors. This Asian cucumber slaw is easy to prepare and perfect for warm days or anytime you want something refreshing and nutritious.
Why You'll Love This Recipe
- Light and refreshing with a perfect balance of crunch and creaminess.
- High in plant-based protein thanks to the chickpeas.
- Quick to make with simple, wholesome ingredients.
- Versatile as a side dish, salad, or sandwich topping.
- Gluten-free and vegan-friendly, suitable for various diets.
Ingredients
Gather these fresh and pantry staples to create the perfect Asian cucumber slaw with sesame dressing. All ingredients are easy to find and measure.
- 2 medium English cucumbers, thinly sliced
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup shredded carrots
- 2 tablespoons toasted sesame seeds
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Calories: Approximately 180 per serving
How to Make Asian Cucumber and Chickpea Slaw with Sesame Dressing | Simple Tasty Recipes
- Start by thinly slicing the cucumbers using a sharp knife or mandoline for even slices and place them in a large mixing bowl.
- Add the rinsed chickpeas, sliced green onions, chopped cilantro, and shredded carrots to the bowl with cucumbers.
- In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey, minced garlic, grated ginger, and red pepper flakes if using, until well combined.
- Pour the sesame dressing over the cucumber and chickpea mixture, then gently toss everything together to coat evenly.
- Season with salt and freshly ground black pepper to taste, then sprinkle the toasted sesame seeds on top for extra crunch and flavor.
- Let the slaw sit for 5-10 minutes to allow the flavors to meld before serving chilled or at room temperature.
Tips for the Best Results
- Use English cucumbers because they have fewer seeds and a thinner skin for a better texture.
- Toast the sesame seeds yourself for a richer, nuttier flavor.
- Adjust the honey or maple syrup amount to balance the acidity to your taste.
- Make the slaw ahead of time to let flavors develop, but add sesame seeds just before serving to keep them crunchy.
- For extra protein, add some sliced grilled chicken or tofu on top.
Storage and Reheating
Store the Asian cucumber slaw in an airtight container in the refrigerator for up to 2 days. Because the cucumbers release water over time, it’s best enjoyed fresh or within a day for optimal crunch.
This slaw is served cold and does not require reheating. If you prefer, you can prepare the dressing separately and toss the salad just before serving to maintain crispness.
Frequently Asked Questions
Can I use regular cucumbers instead of English cucumbers?
Yes, you can use regular cucumbers, but they have thicker skins and more seeds which can make the slaw slightly more watery. Peeling and seeding them before slicing helps maintain the desired texture.
Is this recipe vegan-friendly?
Absolutely! By using maple syrup instead of honey, this Asian cucumber slaw is completely vegan and suitable for plant-based diets.
Can I make this slaw ahead of time?
Yes, you can prepare the slaw a few hours in advance. However, to keep the cucumbers crisp, consider adding the dressing just before serving or storing the dressing separately.
What can I serve this slaw with?
This slaw pairs wonderfully with grilled meats, tofu, or as a refreshing side for rice bowls and sandwiches. It also works well as a light lunch on its own.
