Lentils, Salads, Vegetables

Meatless Monday – carrot cabbage slaw with lentils and orange dressing

Easy carrot cabbage slaw with lentils

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

  • 3 cups grated carrots
  • 3 cups thinly-sliced red cabbage
  • 2/3 cup cooked French lentils (Du Puy).
  • ½ cup chopped walnuts
  • ¼ cup chopped parsley (cilantro is great too)

Toss with this basic dressing:


Homemade orange and mustard vinaigrette:

  • 3 T cider vinegar
  • 1 t orange zest
  • 2 T orange juice
  • 2 ½ t Dijon mustard
  • ½ t cumin (optional)
  • 2 T maple syrup or honey
  • 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.

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