Cabbage & Lentil Slaw

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It’s officially the first long weekend of the summer – Canada Day here in Canada and July 4th for those south of the border. BBQs will be fired up right across North America. Cabbage slaws will appear as a side dish on many a menu.

Why not go for a change of pace with this Asian-inspired offering that’s not just delicious but with its vegetables, nuts and lentils, it will give a nice boost to fibre totals for the day.

It’s a simple way to add pre-biotic-rich pulses, to boot.

The recipe is adapted from Check out the website for many other delicious lentil recipes.


Cabbage & Lentil Slaw

Makes 4-6 servings

3 tbsp peanut butter
2 tbsp very hot water
1 lime, zest and juice
2 tbsp canola oil
1 tbsp sodium-reduced soy sauce
2 tsp sugar
2 tsp Sriracha hot sauce
1 tsp ground ginger

2 cups thinly sliced green cabbage
1 cup cooked green lentils
3 carrots, shredded
1 red bell pepper, cored and diced
2 green onions, chopped
1/4 cup shredded basil leaves
1/4 cup shredded mint leaves
Salt and pepper to taste,
1/4 cup chopped roasted peanuts, for garnish
Lime wedges, for garnish

Combine peanut butter and hot water in a small bowl, stir well to dissolve. Whisk in the remaining dressing ingredients. Set aside.
In a large bowl, combine all salad ingredients. Add dressing and toss well to coat. Season to taste with salt and pepper. Garnish with chopped peanuts and lime wedges.

Nutrition information per 6-servings:
• Calories: 310
• Protein: grams
• Fat: 14 grams
• Saturated fat: 2 grams
• Carbohydrate: 30 grams
• Dietary fibre: 10 grams
• Sodium: 320 milligrams

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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