It’s a glorious spring-like day in New Brunswick, just the weather that gets me thinking of summer salads.
I got the idea for carrot cabbage slaw from my friend Laura. It’s a basic salad that suits any manner of additions, from avocado, to apple, sliced fennel, whatever comes to mind. To make this more substantial (after all, it isn’t even spring yet) I added lentils. If you prefer, you could add chick peas instead.
Carrot & cabbage slaw with lentils and orange dressing
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3 cups grated carrots
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3 cups thinly-sliced red cabbage
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2/3 cup cooked French lentils (Du Puy).
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½ cup chopped walnuts
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¼ cup chopped parsley
Toss with this basic dressing:
Homemade orange and mustard vinaigrette:
Homemade orange and mustard vinaigrette:
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3 T cider vinegar
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1 t orange zest
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2 T orange juice
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2 ½ t Dijon mustard
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½ t cumin (optional)
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2 T maple syrup or honey
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2/3 cup oil (half olive oil, half walnut oil)
Salt & pepper to taste
Before serving, squeeze half a lemon over the slaw and add the zest of one lemon.
Adding 1/3 cup currants is another great variation.
