This cabbage and sprouted lentil salad recipe is delicious, protein rich, and cheap to boot. It’s also versatile as well.
I based it on a cabbage salad recipe I’ve made and loved for years. If you’re not a fan of lentils, you can just use more cabbage in place of the lentils. I love putting whatever fresh, seasonal produce I have in the house in this salad, but mandarin oranges and craisins (though more expensive) are also awesome in the salad.
I hope your family loves this recipe as much as I do.

Asian Inspired Cabbage and Sprouted Lentil Salad Recipe- Vegan, Refined Sugar Free

Ingredients:
5 cups cabbage- purple or green (approximately 1/2 a large cabbage)
3 1/2 cups sprouted lentils or 3 1/2 more cups cabbage
1 small onion or 2 scallions
1/2 cup fruit- mango, mandarin oranges, peaches, nectarines, persimmons, pomegranate seeds, craisins (optional)
1/4 cup oil
1/4 cup vinegar (apple cider vinegar, rice vinegar, or white vinegar)
1/4 cup soy sauce (use gluten free soy sauce to keep it gluten free)
1/4 cup coconut sugar, honey, or white sugar
1/4 cup sesame seeds (optional)

Instructions:
1. Chop up your cabbage thinly.

2. Slice your onion thinly. Add to the cabbage. Add sprouted lentils if using.

3. Mix the oil, vinegar, soy sauce, and sugar/sweetener. Pour over the cabbage and mix well.

4. Toast the sesame seeds in a dry frying pan for approximately a minute, or less.

5. Add chopped fruit and sesame seeds to the cabbage salad a few minutes before serving.

Enjoy!


Have you ever made an Asian inspired cabbage salad? What’s in it? Does this look like a recipe you’d try? Do you think you’d try it with or without the sprouted lentils?