Red Cabbage and Bean Salad
If you want something that’s easy to prepare yet full of vibrant colors, textures, and nutrition. Meet the Red Cabbage and Bean Salad—a dish that ticks all the boxes. It’s not only simple to make but is also a powerhouse of nutrients, with a perfect balance of fiber, protein, and antioxidants. Whether you’re looking for a fresh side dish, a light meal, or a quick lunch, this salad is sure to impress.
Ingredients
- 2 cups red cabbage shredded
- 1 cup carrots shredded
- 1 red onion thinly sliced
- 1 small red bell pepper thinly sliced
- 1 can (1½ cups) white beans
- 1 can (1½ cups) green or brown lentils
- ⅓ cup toasted pepitas (pumpkin seeds)
- ⅓ cup fresh parsley chopped
Dressing
- 2 tsp dijon mustard
- 2 cloves minced garlic
- 1 tbsp maple syrup
- 2 tbsp olive oil
- 2 tbsp lemon juice
- ½ tsp salt
- ⅓ tsp black pepepr
Instructions
- Begin by shredding the red cabbage into thin strips, or if you prefer, you can slice it into smaller pieces depending on your texture preference. Place it in a large salad bowl. Next, thinly slice the red onion and julienne or grate the carrot and bell pepper and add them to the bowl with the cabbage. Chop the parsley and add to the bowl.
- Drain and rinse the beans and lentils. Add them to the bowl with the cabbage and vegetables.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, maple syrup, Dijon mustard, salt, and pepper.
- Pour the dressing over the cabbage and beans mixture and toss everything together gently. Ensure the dressing coats all the ingredients evenly. Taste the salad and adjust seasoning as needed.
- While you can enjoy the salad immediately, letting it sit for 10-15 minutes allows the flavors to meld together beautifully. For an even deeper flavor, refrigerate the salad for 1-2 hours before serving.