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. I actually made some and packed it up for a picnic too along with some other easy ideas you can find here.
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.