Salads are an excellent way to incorporate vegetables and legumes into your diet, and they can be a tasty and satisfying meal. Red Cabbage Arugula Lentil Salad is a nutritious, easy-to-prepare recipe . It combines the goodness of lentils with the crispiness of cabbage and the peppery flavor of arugula.
This salad is rich in protein, fiber, and antioxidants, making it an excellent choice for a healthy and satisfying meal. Lentils are an excellent source of plant-based protein. While cabbage and arugula are low in calories and packed with vitamins and minerals.
This recipe is perfect for those who are looking for a plant-based meal that is loaded with protein, fiber, and essential vitamins and minerals. It is a great way to incorporate more vegetables and legumes into your diet while enjoying a tasty and satisfying meal.
Cabbage and Arugula
Red Cabbage and arugula are cruciferous vegetables that are low in calories and high in nutrients such as vitamin C, vitamin K, and folate. Lentils, on the other hand, are a great source of plant-based protein, fiber, and iron, making them an excellent choice for vegetarians and vegans.
The combination of these ingredients creates a flavorful and nutritious salad that can be enjoyed on its own or as a side dish. This salad is sure to please your taste buds.
Additionally, the pearl couscous and sunflower seeds add a delicious crunch and sweetness to the salad. While the dressing made with extra-virgin olive oil, mustard and balsamic vinegar provides a zesty and tangy flavor.
How to store Cabbage Arugula Lentil Salad?
If you have any leftover Cabbage Arugula Lentil Salad. You can store it in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the longer the salad sits, the more the ingredients will wilt and lose their crispness.
To ensure that your salad stays fresh and crisp for as long as possible, it’s essential to store it correctly. Here are a few tips on how to store leftover salad:
-Use an airtight container. Place the salad in an airtight container to prevent air from getting in and making the ingredients soggy.
-Keep it refrigerated: Store the salad in the refrigerator at a temperature between 34-40°F. This will help to slow down the growth of bacteria and keep the salad fresh.
-Store dressing separately: If possible, store the dressing separately from the salad. This will prevent the ingredients from getting too soggy and the flavors from becoming too overpowering.
-Don’t add crunchy toppings until serving. If you plan on adding toppings like sunflower seeds wait until you’re ready to serve the salad. This will help to keep them crunchy and prevent them from getting soggy.
-Toss before serving. When you’re ready to enjoy your leftover salad, give it a good toss to redistribute the dressing and ensure that all the ingredients are evenly coated.
By following these simple tips, you can store your leftover Cabbage Arugula Lentil Salad and enjoy it for a few days after it’s been prepared.
Check out more recipes:
Crispy Zucchini with Sun Dried Tomato Sauce
Roasted Cauliflower and Chickpea Salad
Red Cabbage Arugula Lentil Salad
- 1 can brown lentils
- ½ cup dry pearl couscous
- ¼ head red cabbage
- 1 handful arugula
- ¼ cup sunflower seeds
- 1 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tbso balsamic vinegar
- 2 tbsp lemon juice
- ½ tsp salt
- Cook the pearl couscous following the instructions on the package.
- Mix all the dressing ingredients in a small bowl until smooth.
- Slice the red cabbage very thinly or use mandoline.
- In a large bowl combine cabbage, arugula, lentils,pearl cous cous and sunflower seeds. Toss with the dressing and enjoy!