Description
A refreshing side slaw packed with flavor and nutrients, perfect for any gathering.
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
- Start by shredding the cucumber and carrots using a grater or mandoline for the perfect texture. Toss them into a large mixing bowl.
- Add the drained chickpeas, thinly sliced red onion, and chopped cilantro into the same bowl with your shredded veggies. Get those colors popping!
- In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, ginger, and minced garlic. Whisk it well until everything combines beautifully.
- Pour the dressing over the slaw mixture and toss it gently. Make sure every bit of that delicious dressing coats the ingredients evenly.
- Sprinkle sesame seeds on top as a garnish—this adds a nice little crunch!
- Let the slaw sit for at least 10 minutes before serving. This resting time allows the flavors to meld, enhancing the taste.
- Serve chilled, dig in, and enjoy every bite!
Notes
Chill the slaw well for maximum flavor and crunch. You can store it in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: salad, slaw, vegan, Asian cuisine, chickpeas, cucumber