Vegan Lentil Salad with Orange & Citrus-Ginger Dressing
Healthy vegan lentil salad made with red cabbage, carrot, beetroot, fresh parsley, oranges and almonds, infused with a citrus fruit and ginger dressing. Simple and nutritious!
Plus great for meal prep!
Course
Salad
Category
Mediterranean
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
Calories374kcal
AutorElle
Ingredients
For the salad:
200gbeluga lentils(or French green Puy lentils)
2oranges (e.g. cara cara, valencia, blood orange), peeled and thinly sliced
1/2small red cabbage,finely shredded (200 g)
1medium carrot,peeled and grated
1small red or yellow beetroot,peeled and grated
1small bunch flat-leaf parsley,finely chopped
3tablespoonsslivered almonds,lightly toasted
For the dressing:
4tablespoonsextra-virgin olive oil
2tablespoonsunseasoned rice vinegar(Japanese)
2tablespoonsfreshly squeezed orange juice(1/2 an orange)
1tablespoonfreshly squeezed lemon juice
2teaspoonsfresh ginger,peeled and grated
1teaspoonmaple syrup
1small garlic clove,minced
½teaspooncoarse or flaky sea salt,or to taste
freshly ground black pepper,to taste
Method
Cook lentils according to package instructions. Place lentils in a medium saucepan. With 3 times amount of cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain a steady simmer, and cook until just tender (al dente), 20 to 25 minutes. Drain and rinse under cool running water. Transfer the lentils to a large mixing bowl.
Meanwhile, in a small bowl mix together the dressing ingredients (olive oil, rice vinegar, orange juice, lemon juice, ginger, maple syrup, garlic, salt, and pepper).
In a large bowl, combine the cabbage, carrot, beet, parsley, lentils and drizzle with the dressing. Toss until well combined, then add orange slices and most of the almonds. Toss again until evenly distributed. Taste and adjust seasoning with more salt, pepper and extra squeeze of lemon juice, as desired. Sprinkle with the remaining almonds.
Serve and enjoy!
Notes
Vegetarians can use honey instead of maple syrup, if preferred. The amount can be increased to 2 teaspoons, if you prefer a sweeter dressing.
Japanese rice vinegar can be found in your local asian food store, well-stocked supermarkets or online. I like to use OTAFUKU (unpaid mention!).