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Crunchy Asian Cucumber and Chickpea Slaw

Crunchy Asian Cucumber and Chickpea Slaw for Fresh Flavor

A refreshing and nutritious Crunchy Asian Cucumber and Chickpea Slaw, perfect for those busy days craving flavor without fuss.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 2 cups Cucumber Fresh crunch; can be seeded to reduce water content.
  • 1 cup Carrots Adds color and sweetness; can swap with julienned bell peppers.
  • 1 can Chickpeas Provides protein; edamame can be used as alternative.
  • 1/2 cup Red Onion Contributes sharpness; green onions can be used for milder flavor.
  • 1/4 cup Cilantro Adds herbal brightness; substitute with parsley if desired.
For the Dressing
  • 3 tablespoons Sesame Oil Enhances aroma; neutral oil can be used if necessary.
  • 2 tablespoons Rice Vinegar Provides tang; can replace with apple cider or white vinegar.
  • 2 tablespoons Soy Sauce Adds umami; tamari is recommended for gluten-free.
  • 1 tablespoon Honey Infuses sweetness; use agave syrup for vegan needs.
  • 1 teaspoon Grated Ginger Offers warm spice; fresh ginger preferred, but ground ginger can work.
  • 1 clove Garlic Enhances aromatics; can be omitted for milder taste.
  • 1 tablespoon Sesame Seeds Adds nuttiness; toasting enhances flavor.

Equipment

  • grater
  • mixing bowl
  • whisk
  • Spatula

Method
 

Preparation
  1. Begin by preparing the fresh vegetables for your Crunchy Asian Cucumber and Chickpea Slaw.
  2. Carefully shred the cucumber and carrots using a grater or a food processor.
  3. Place the shredded vegetables into a large mixing bowl.
  4. Add the drained chickpeas, sliced red onion, and chopped cilantro to the bowl.
  5. Gently mix all the elements together using a spatula.
  6. In a separate bowl, prepare the zesty dressing by whisking together sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic.
  7. Pour the dressing over the vegetable mixture and gently toss everything together.
  8. Finally, sprinkle toasted sesame seeds generously over the slaw and let it sit at room temperature for about 10 minutes.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Vegetables can be prepared in advance. Keep the dressing separate until serving to maintain crunchiness.

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