Crunchy Red Cabbage and Lentil Salad Recipe
Crunchy Red Cabbage Lentil Salad with creamy lemon tahini dressing, fresh herbs, and pumpkin seeds. Packed with plant protein, fiber, and iron.
Servings: 4 servings
Calories: 521kcal
Equipment
- 1 Baking tray optional for roasting lentils
- 1 large bowl
Ingredients
- 2 cups cooked black lentils or French (Puy), or green lentils (or ⅔ cup dry, cooked until al dente, and drained)
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste (optional)
- Freshly ground black pepper to taste
- Drizzle of olive oil or cooking spray (optional)
For the tahini dressing:
- ¼ cup tahini
- 1 teaspoon lemon zest about one-half lemon
- ¼ cup fresh lemon juice about 1 large lemon
- 1 tablespoon stoneground mustard
- 1 teaspoon maple syrup or to taste
- 1 clove garlic
- 2 tablespoons warm water plus more as needed
- ¼ teaspoon salt or to taste (optional)
For the salad:
- 2 cups finely shredded red cabbage about ¼ medium red cabbage
- ½ cup chopped fresh parsley
- ½ cup chopped fresh dill
- 3 large green onion thinly sliced
- ½ cup raw pumpkin seeds
Instructions
- Roast the lentils (optional): Preheat the oven to 400°F. Pat the cooked lentils dry. Transfer to a baking sheet. Toss with garlic powder, smoked paprika, salt (if using), pepper, and a drizzle of oil or cooking spray. Spread evenly and roast for about 20 minutes, or until crisp around the edges, stirring halfway. Let cool.Oil-free roasting: Pat the cooked lentils thoroughly dry. Toss the dry lentils with a splash of vegetable stock, balsamic vinegar, soy sauce, or water mixed with the garlic powder and smoked paprika. Spread in a single layer on a parchment-lined baking sheet. Roast for about 20 minutes, or until crisp around the edges, stirring halfway. Let cool.For extra-crispy lentils: Broil for about 2 minutes at the end of roasting, watching closely to prevent burning.
- Make the dressing: In a large serving bowl, add the tahini, zest the lemon, and add the lemon juice, mustard, maple syrup, and salt (if using). Grate the garlic into the bowl. Gradually whisk, adding warm water until smooth and pourable. Adjust the maple and lemon juice, and season with salt and pepper to taste.
- Add the cabbage: Shave the cabbage into thin ribbons, using a Y-peeler, directly into the bowl with the dressing. Or use a sharp knife and slice it thinly on a cutting board. Then transfer the ribbons to the bowl.
- Combine: Add the cooled lentils, parsley, dill, scallions, and pumpkin seeds. Toss, adjust seasoning, and serve.
Video
Notes
Lentils: Skip the roasting and add cooked, drained, and cooled lentils directly to the salad for a quicker option.
Meal prep: Make the dressing and chop the cabbage and herbs ahead. Refrigerate separately from the cooked lentils, and add the pumpkin seeds just before serving. If roasting the lentils, toss them in at the last minute for the best crunch.
My cookware and Ingredients: You can find the sprouted pumpkin seeds and other ingredients I use here.
Nutrition
Calories: 521kcal | Carbohydrates: 64g | Protein: 34g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 77mg | Potassium: 479mg | Fiber: 24g | Sugar: 4g | Calcium: 147mg | Iron: 12mg
