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Red Cabbage Crunch Salad with Sweet Potato and Lentils

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A bright, crunchy salad featuring shredded red cabbage, roasted sweet potatoes, cooked lentils, and a tangy tahini-sumac dressing, perfect for meal prep and healthy eating.

Ingredients

Scale
  • 2 cups red cabbage, shredded
  • 1 1/2 cups green or brown lentils, cooked
  • 2 medium sweet potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 small red onion, thinly sliced
  • 1/3 cup dried cranberries
  • 1/3 cup parsley, chopped
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • Juice of 1/2 lemon
  • 1/3 tsp salt
  • 1 1/2 tsp sumac
  • 1 tbsp water

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the sweet potatoes into wedges and place them on a baking sheet. Toss with olive oil and salt, spreading in a single layer. Roast for 25-30 minutes until golden and tender, then let cool.
  2. Thinly slice the red cabbage and onion, and chop the parsley.
  3. In a large bowl, combine the shredded cabbage, onion, lentils, parsley, cranberries, and roasted sweet potatoes.
  4. In a small bowl, whisk together olive oil, tahini, lemon juice, sumac, salt, and water. Adjust to taste.
  5. Pour the dressing over the salad and toss gently to combine.
  6. Serve and enjoy!

Notes

For a high protein meal, add extra lentils, chickpeas, grilled chicken, or feta cheese. This salad is perfect for meal prep and can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Keywords: salad, healthy, gluten free, meal prep, vegetarian, lentils, sweet potato

Find it online: https://alexandrarecipes.com/red-cabbage-salad-crunch-salad-sweet-potato-lentils/