Cabbage & Lentil Salad
Fresh, colorful, vegan, and high in protein everyone will enjoy this easy-to-make healthy cabbage and 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.
You will love Cabbage & Lentil Salad because:
- 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
Cabbage & Lentil Salad is made with:
- 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
Recipe Tips:
- 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
Other Recipe You May Enjoy:
Cabbage & Lentil Salad
Fresh, colorful, vegan, and high in protein everyone will enjoy this easy-to-make healthy cabbage and lentil salad!
Ingredients
Salad
- 1/2 small purple cabbage chopped
- 1 1/2 cups shredded carrots
- 1 cup cooked lentils
- salt and pepper to taste
- citrus tahini dressing
Optional
- sunflower seeds
- feta cheese
Instructions
- Finely chop 1/2 a small purple cabbage and add to a large mixing bowl
- Mix in 1 1/2 cups shredded carrots
- Stir in 1 cup cooked lentils
- Pour on dressing and serve or store in the fridge for meal prep all week
- Cover and refrigerate for up to 5 days
- Optional to sprinkle with feta or sunflower seeds for serving
Notes
Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell
Tried this recipe?Let us know how it was!
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