Cabbage, Mint and Lentil Salad

Updated: 5 days ago

A deliciously fresh salad that is perfect as any side dish or as a light meal on its own. It is vegetarian friendly and without the cheese is vegan friendly, an ideal dish for anyone wanting to start cooking with lentils and up their veggie game.


If you experience SIBO or IBS this recipe may not be your best friend as it is high FODMAP.


Learn more about fibre and FODMAPS here.

Serves 4-6 people

Ingredients

  • 1/4 medium red cabbage chopped finely

  • 1 medium carrot grated

  • 1 medium zucchini grated

  • 1/2 cup mint leaves

  • 1 can lentils, well rinsed and drained

  • 1/2 cup slivered almonds

  • 2-3 Tbsp extra virgin olive oil

  • 1 garlic clove crushed

  • 1/2 lemon juiced

  • 1 tsp cumin

  • 1/2 paprika

  • Salt and pepper to taste

  • Goats feta to top (this is optional and may be replaced with any other cheese)


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Method

  1. In a bowl add cabbage, carrot, zucchini, mint leaves, lentils and almonds toss lightly.

  2. To make the dressing, combine olive oil, garlic, lemon, cumin, paprika and salt and pepper and stir until combined.

  3. Pour dressing over salad and mix well.

  4. Serve salad and (optional) top with your favourite cheese.



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​© 2020 Rachel Larsson

Melbourne, Australia