Red Cabbage Crunch Salad with Sweet Potato and Lentils
This Red Cabbage Crunch Salad with Sweet Potato and Lentils is a healthy, satisfying, and vibrant salad that’s packed with flavor and texture. This recipe is loaded with nutrient-dense ingredients, from the fiber-packed red cabbage to the hearty lentils and sweet, caramelized roasted sweet potatoes. Plus, the chewiness of dried cranberries and the tangy-sweet dressing make it a complete meal or a perfect side dish to complement any main course.
Ingredients
- 2 cups red cabbage shredded
- 1 ½ cups (1 can) green or brown lentils cooked
- 2 medium sweet potatoes
- 1 tbsp olive oil
- ½ tsp salt
- 1 small red onion thinly sliced
- ⅓ cup dried cranberries
- ⅓ cup parsley chopped
Dressing
- 2 tbsp tahini
- 1 tbsp olive oil
- juice of 1/2 lemon
- ⅓ tsp salt
- 1 ½ tsp sumac
- 1 tbsp water to thin the dressing
Instructions
- The first thing you’ll need to do is roast the sweet potatoes. Preheat your oven to 400°F (200°C). Cut the sweet potato into wedges and place them on a baking sheet. Toss the wedges with a tablespoon of olive oil and season with salt. Spread them out in a single layer to ensure even roasting. Roast the sweet potatoes for 25-30 minutes, until they are golden brown and tender. Once done, set the sweet potatoes aside to cool for a few minutes.
- While the sweet potatoes roast, it’s time to prep the other ingredients. Start by thinly slicing (or shredding with the mandolin) the red cabbage and onion. Chop parsley.
- In a large bowl add shredded cabbage, onion, lentils, parsley, cranberries and sweet potatoes and mix well.
- In a small bowl, whisk together the olive oil, tahini, lemon juice, sumac, salt and water. Taste the dressing and tweak it according to your preferences before pouring it over the salad.
- Pour the dressing over the salad ingredients, then toss gently to combine. The dressing will coat all the ingredients, ensuring that each bite is full of flavor.
- Serve it and Enjoy!