Description
A refreshing Asian Cucumber and Chickpea Slaw with Sesame Dressing that’s quick, easy, and perfect for busy weeknights.
Ingredients
Scale
- 2 cups shredded cucumber
- 1 cup shredded carrots
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cilantro
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
Instructions
- Shred the vegetables (about 10 minutes) using a grater or mandoline.
- Mix in the good stuff in a large bowl: shredded cucumbers, carrots, chickpeas, red onion, and cilantro (about 5 minutes).
- Whisk up the dressing in a small bowl: sesame oil, rice vinegar, soy sauce, honey, ginger, and garlic (about 5 minutes).
- Dress the slaw by pouring the dressing over the mixture and tossing gently to coat (about 2 minutes).
- Garnish with sesame seeds (about 2 minutes).
- Let it chill for at least 10 minutes to allow flavors to meld before serving.
- Serve chilled and enjoy!
Notes
This slaw is great for meal prep and gets better after marinating. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg