Who's up for a fine, creamy, flavorful and nutrient-rich salad with red cabbage and lentils? This power salad is packed with vitamins, minerals and phytochemicals. Vegan, gluten free and high in fiber.
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 4Servings
Calories 608kcal
Ingredients
FOR THE SALAD:
1kgRed cabbageStalk removed and cut very finely, e.g. use vegetable slicer
2PieceCarrotsmedium, cut into sticks
400ggreen lentilscooked, drained and well washed, alternatively another lentil variety of choice
FOR THE SALAD, place red cabbage, carrots and green lentils in a large salad bowl.
1 kg Red cabbage, 2 Piece Carrots, 400 g green lentils
FOR THE DRESSING provide a blender. Add in cashews, garlic, vegetable milk, nutritional yeast flakes, Dijon mustard, lemon juice and salt. Process on high speed to make a fine sauce.
100 g Cashews, 1 tbspn Garlic granules, 180 ml Plant milk, 1 tbspn Nutritional yeast flakes, 1 tbspn Dijon mustard, 30 ml Lemon juice, ½ tbspn Salt
Add directly to the bowl with the vegetables and mix.
1 Piece Spring onion
Divide among plates, garnish with parsley and roasted pumpkin seeds and enjoy!
Roasted pumpkin seeds, Fresh parsley
This delicious salad lasts up to 4 days in the refrigerator. Best when slightly chilled.