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Red Cabbage and Bean Salad

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A crisp, colorful salad with red cabbage, beans, lentils, and a lemony dressing that’s perfect for meal prep.

Ingredients

Scale
  • 2 cups red cabbage, shredded
  • 1 cup carrots, shredded
  • 1 red onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 can (1 and 1/2 cups) white beans
  • 1 can (1 and 1/2 cups) green or brown lentils
  • 1/3 cup toasted pepitas (pumpkin seeds)
  • 1/3 cup fresh parsley, chopped
  • 2 tsp Dijon mustard
  • 2 cloves minced garlic
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/3 tsp black pepper

Instructions

  1. Shred the red cabbage into thin strips and place in a large salad bowl.
  2. Thinly slice the red onion and julienne or grate the carrot and bell pepper, adding them to the bowl.
  3. Chop the parsley and add it to the bowl.
  4. Drain and rinse the beans and lentils, then add them to the bowl.
  5. In a small bowl, whisk together olive oil, lemon juice, garlic, maple syrup, Dijon mustard, salt, and pepper.
  6. Pour the dressing over the salad and toss gently to coat.
  7. Let the salad sit for 10-15 minutes for flavors to meld or refrigerate for 1-2 hours before serving.

Notes

Store the salad in an airtight container for up to 4 days. For meal prep, portion into individual containers and keep dressing separate until serving.

Nutrition

Keywords: salad, weight loss, meal prep, vegetarian, gluten-free, vegan

Find it online: https://alexandrarecipes.com/red-cabbage-and-bean-salad/