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!
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Servings:
Ingredients
salad
- 1 C cooked lentils
- 2 C shredded savoy cabbage
- ½ C diced carrot
- ½ C diced cucumber
- 1 apple, peeled and cut into match sticks
- ¼ C finely chopped green onion
- ¼ C finely chopped cilantro
- ¼ C toasted pumpkin seeds
dressing
- ¼ C olive oil
- zest of 1 lemon
- 2 tbsp lemon juice
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoon vegan worcestershire
- 1 teaspoon agave
- ½ teaspoon dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- 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.
Sara
Going to try this out today and serve it alongside your crab cakes! My hope is to blow the socks off my non-vegan guests :}
Just found you guys this week and have been watching your videos and causing through your endless delicious recipes ever since...
Liz
I can't wait to make this! What kind of apple do you think works best?
Lauren Toyota
I would use a tart granny smith!