Red Cabbage Arugula Lentil Salad
This vibrant and nutrient-packed salad combines red cabbage, peppery arugula, and protein-rich lentils for a refreshing and hearty dish.
Equipment
- Large Mixing Bowl
- Medium saucepan
- Knife
- Chopping board
- Whisk
- Wooden spoon
Ingredients
- 1 cup dried lentils rinsed
- 3 cups water for boiling lentils
- 2 cups red cabbage shredded
- 2 cups arugula washed
- 1 carrot grated
- 1 red onion thinly sliced
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp apple cider vinegar
- 1 tsp honey optional, for sweetness
- 1 tsp salt to taste
- 1 tsp black pepper freshly ground, to taste
Instructions
- Add rinsed lentils and 3 cups of water to a medium saucepan. Bring to a boil over medium-high heat.
- Lower the heat to a simmer and cook the lentils for 15-20 minutes or until tender. Drain and let cool.
- In a large mixing bowl, combine shredded red cabbage, arugula, grated carrot, and thinly sliced red onion.
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey (if using), salt, and black pepper.
- Add the cooked lentils to the salad mixture and pour the dressing over the top.
- Toss everything together gently until the salad is evenly coated with the dressing.
- Serve immediately or refrigerate for 15 minutes to allow flavors to meld.
Notes
For a crunchy texture, add a handful of toasted nuts or seeds. For extra protein, top with crumbled feta or grilled chicken.