Prep Time: 20 minutes

Serves: 3

Ingredients

• 3 cups red cabbage, diced finely
• 2 cups of half green lentils, boiled with ½ tsp. salt until lightly cooked
• 1 medium apple, diced finely
• 3 dates, diced finely

For the dressing:

• 4 Tbsps. balsamic vinegar
• 2 Tbsps. lime juice or juice of 1 lemon
• 2 Tbsps. Dijon mustard
• 1 Tbsp. olive oil
• 1 tsp. garlic, diced finely
• 1 tsp salt

Method

• Soak the lentils in water overnight.
• Cook the lentils in hot boiling water and ½ tsp. salt for about 8 minutes or until lightly soft.
• Drain the water and set aside.
• Coarsely chop red cabbage and then shred finely with a vegetable chopper.
• Mix shredded cabbage with 1 tsp. oil and ¼ tsp. salt and massage well to soften it.
• Add cooled lentils, dates and apple and set aside.
• Blend all the ingredients for the dressing with a blender.
• Pour dressing over the vegetable and lentil mixture and toss well.
• This salad can be refrigerated until you are ready to eat.

Note: For a creamier dressing you can add 2 – 3 Tbsps. of tahini paste.

Nutrition (Per Serving): Calories: 302; total carbohydrate: 52.5g; dietary fibre 14.8g; total sugar 20.3g; protein: 14.1g; total fat: 5.7g; saturated fat:0.8g; cholesterol: 0mg; sodium: 1310mg.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.Top of Form