To be honest, this is one of those quick recipes that just developed from using up leftovers. I’m glad I threw it together, because this lentil apple slaw was a total slam dunk. It was so tasty that I knew I had to share it with you!
This would make a refreshing and filling lunch any day of the week, or you could serve it up as a side salad with any of the mains on the blog. If you’re really feeling creative, try it stuffed with other faves in wraps and taco shells. This lentil apple slaw is a versatile recipe just waiting for you to take it on an adventure!
lentil apple slaw
Try this simple and refreshing salad on its own or stuffed into wraps and tacos!
- 1 C cooked lentils
- 2 C shredded savoy cabbage
- 1/2 C diced carrot
- 1/2 C diced cucumber
- 1 apple, peeled and cut into match sticks
- 1/4 C finely chopped green onion
- 1/4 C finely chopped cilantro
- 1/4 C toasted pumpkin seeds
- 1/4 C olive oil
- zest of 1 lemon
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 1/2 tsp vegan worcestershire
- 1 tsp agave
- 1/2 tsp dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
Combine all the salad ingredients in a large bowl. Combine all the dressing ingredients with a whisk in a separate bowl, or shake together in a jar. Pour dressing over the salad and toss together. Serve immediately, or refrigerate the dressed salad for 1 to 2 hours.