Ingredients
For the salad:
- 200 g beluga lentils (or French green Puy lentils)
- 2 oranges (e.g. cara cara, valencia, blood orange), peeled and thinly sliced
- 1/2 small red cabbage, finely shredded (200 g)
- 1 medium carrot, peeled and grated
- 1 small red or yellow beetroot, peeled and grated
- 1 small bunch flat-leaf parsley, finely chopped
- 3 tablespoons slivered almonds, lightly toasted
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons unseasoned rice vinegar (Japanese)
- 2 tablespoons freshly squeezed orange juice (1/2 an orange)
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons fresh ginger, peeled and grated
- 1 teaspoon maple syrup
- 1 small garlic clove, minced
- ½ teaspoon coarse or flaky sea salt, or to taste
- freshly ground black pepper, to taste
Instructions
- 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!
Nutrition
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!).