Go Back
–+ servings
Asian Cucumber and Chickpea Slaw

Crunchy Asian Cucumber and Chickpea Slaw for Fresh Flavor

Experience vibrant and refreshing Asian Cucumber and Chickpea Slaw, a no-cook salad bursting with flavor and crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 1 medium Cucumber Freshness and crunch; substitute with zucchini for a similar texture.
  • 2 medium Carrots Adds sweetness and color; matchstick cut for visual appeal.
  • 1 can Chickpeas Provides protein and creaminess; edamame can be used for a different flavor profile.
  • 1/2 medium Red Onion Adds sharpness and tang; sweet onion for a milder taste.
  • 1/4 cup Cilantro Enhances freshness; parsley can substitute for a different aroma.
For the Dressing
  • 2 tablespoons Sesame Oil Imparts a rich, nutty flavor; can be replaced with olive oil for a lighter option.
  • 2 tablespoons Rice Vinegar Offers acidity and depth; apple cider vinegar works well as a substitute.
  • 2 tablespoons Soy Sauce Adds umami richness; tamari is a great gluten-free alternative.
  • 1 tablespoon Honey Provides sweetness; maple syrup is an excellent vegan substitute.
  • 1 teaspoon Ginger Adds warmth and spice; ground ginger can be a quick substitute.
  • 1 clove Garlic Gives aromatic flavor; garlic powder offers a milder taste.
For Garnish
  • 2 tablespoons Sesame Seeds Used for garnish and added crunch; crushed peanuts can provide a new texture.

Equipment

  • Grater or mandoline
  • Mixing Bowl
  • Small bowl
  • salad tongs

Method
 

Step-by-Step Instructions
  1. Start by shredding the cucumber and carrots using a grater or mandoline. Aim for long, thin strips that create an appealing texture.
  2. Add the rinsed chickpeas, thinly sliced red onion, and fresh cilantro to your bowl of shredded vegetables and mix gently.
  3. In a separate bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, ginger, and minced garlic until smooth.
  4. Pour the prepared dressing over the vegetable and chickpea mixture, tossing gently to coat without bruising.
  5. Sprinkle sesame seeds on top and allow the slaw to rest for at least 10 minutes to meld flavors.
  6. Chill the slaw in the refrigerator for 30 minutes before serving to let flavors intensify.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 350mgPotassium: 450mgFiber: 7gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For best freshness, use the freshest cucumbers and carrots and avoid overdressing the slaw.

Tried this recipe?

Let us know how it was!