Description
A vibrant and crunchy slaw featuring cucumbers, carrots, and chickpeas, dressed with a savory-sweet sesame dressing.
Ingredients
Scale
- 2 cups shredded cucumber (about 2 medium cucumbers, seeded if very watery)
- 1 cup shredded carrots (about 1 large carrot)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cilantro (packed)
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (use low-sodium for less salt)
- 1 teaspoon honey (or maple syrup for vegan)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds (toasted if possible)
Instructions
- Shred the cucumber and carrots using a grater or mandoline. Place them in a large bowl.
- Add the drained and rinsed chickpeas, thinly sliced red onion, and chopped cilantro to the bowl with the shredded vegetables.
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic until well combined.
- Taste and adjust: add a little more vinegar for brightness, or more honey/maple for sweetness.
- Pour the dressing over the slaw mixture and toss gently to coat all ingredients evenly.
- Sprinkle sesame seeds on top for garnish.
- Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy.
Notes
To reduce sodium, use low-sodium soy sauce and rinse canned chickpeas thoroughly. Hold off on the sesame seeds and cilantro until serving for the best texture. If the salad seems dry after resting, add a teaspoon or two of water or more rice vinegar to loosen the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.4g
- Unsaturated Fat: 8.6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg