Description
This no-cook slaw combines crisp shredded cucumber, carrots, and protein-packed chickpeas in a nutty toasted sesame dressing with garlic and ginger. Ready in 15 minutes, naturally vegan, and perfect as a side dish, light lunch, or taco topping
Ingredients
- 2 medium English cucumbers, shredded (about 2 cups) — seeds removed if watery
- 2 medium carrots, shredded (about 1 cup)
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ medium red onion, very thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 1 tsp kosher salt (for draining cucumber)
- SESAME DRESSING:
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce (or tamari for GF)
- 1 tsp honey (or maple syrup for vegan)
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tbsp sesame seeds, toasted
Instructions
1. Place shredded cucumber in a colander set over the sink. Sprinkle with 1 tsp kosher salt, toss to coat, and let drain for 10 minutes. Transfer to a clean kitchen towel and squeeze firmly until no more liquid drips out. This step keeps the slaw crisp, not watery.
2. Soak sliced red onion in a small bowl of cold water for 10 minutes to mellow its sharpness. Drain and pat dry.
3. Combine drained cucumber, shredded carrots, rinsed chickpeas, red onion, and cilantro in a large bowl. Toss gently to distribute everything evenly.
4. Whisk toasted sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic together in a small bowl until smooth and glossy. Taste and adjust — add more vinegar for tang or honey for sweetness.
5. Pour dressing over the slaw and toss thoroughly to coat every piece. Add toasted sesame seeds and toss once more.
6. Let the slaw rest 5–10 minutes before serving so the flavors meld. Transfer to a serving bowl and garnish with extra sesame seeds and cilantro. Serve chilled or at room temperature.
Notes
DRAIN THE CUCUMBER: This is the single most important step. Salt it, wait 10 minutes, then squeeze hard in a kitchen towel until it stops dripping. Skip this and the slaw turns watery within minutes.
TOASTED SESAME OIL ONLY: Use the dark-colored toasted variety, not light sesame oil. The flavor difference is huge — toasted sesame oil delivers that deep, nutty aroma that defines this dressing.
MAKE-AHEAD: Store slaw components and dressing separately up to 3 days. Combine and toss within 30 minutes of serving for best texture.
VEGAN SWAP: Replace honey with maple syrup or agave — the dressing tastes just as excellent.
ADD CRUNCH: Toss in shredded cabbage, sliced snap peas, or shaved radishes for extra texture and color.
GLUTEN-FREE: Use tamari or coconut aminos instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian-American
Nutrition
- Serving Size: About 1¼ cups
- Calories: 210
- Sugar: 7g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg