Cabbage & Lentil Salad

Such a fresh and hearty but light side dish or meal that packs tons of color, nutrition, and flavor. This cabbage and lentil salad goes great as a side dish, a part of a buddha bowl, or even add chicken, feta, and sunflower seeds for a complete meal.  The salad can be made ahead of time and will last up to 5 days in the fridge. I like to meal prep it on Sunday and eat it all week.

• Lentil and cabbage salad is an easy flavorful dish
• Vegan, gluten-free, and high in protein 
• Filled with veggies and plant-based protein
• A great meal prep or side dish recipe

• Purple cabbage: A crunchy colorful veggie that is a good source of vitamins, antioxidants, and cancer-fighting flavonoids 
• Carrots: Slightly sweet veggie that is filled with fiber, vitamin A, and beta-carotene 
• Lentils: A plant-based protein source that is a good source of fiber, iron, and folic acid 
• Citrus and tahini dressing

• Don’t know how to cook lentils? Here is an easy guide
• I made this salad with green lentils but red or black will work as well
• Cook lentils in broth for more flavor
• Buy pre-shredded carrots to make this healthy salad come together quickly
• When serving feel free to top with feta, sunflower seeds, and even another protein source such as chicken

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