Meatless Monday - carrot cabbage slaw with lentils and orange dressing
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.