Orange Cumin Lentils Salad with Cabbage and Carrots
This vibrant Orange Cumin Lentils Salad with Cabbage and Carrots is a delightful medley of fresh, crunchy textures and zesty flavors. A beautiful big salad bowl filled with nutrient-rich baby spinach, crispy cabbage, and sweet carrots comes alive with the addition of hearty lentils. Tossed in a zesty orange cumin dressing and topped off with fresh parsley, this dish is complemented by a drizzle of tahini, making each bite satisfyingly refreshing. Don't hesitate to experiment with your favorite greens or add a sprinkle of nuts for some extra crunch!
Ingredients
Equipment
Method
- Cook the lentils according to package instructions if not using pre-cooked ones. Drain and set aside to cool.
- In a large mixing bowl, combine the baby spinach, sliced cabbage, grated carrots, and cooked lentils.
- In a separate bowl, whisk together the orange zest, orange juice, ground cumin, olive oil, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Let the salad rest for 5 minutes to allow flavors to meld.
- Serve in bowls, garnishing with chopped parsley and drizzling with tahini. Optional: sprinkle with walnuts for added texture. Enjoy fresh!
Nutrition
Notes
Feel free to substitute the cabbage with kale or spring mix for a different twist.
The lentils can be easily swapped for chickpeas or quinoa for a gluten-free option.
This salad keeps well in the fridge for about 2 days; keep the dressing separate until serving for the best texture.
Enjoy the freedom to customize with your favorite seasonal veggies!
The lentils can be easily swapped for chickpeas or quinoa for a gluten-free option.
This salad keeps well in the fridge for about 2 days; keep the dressing separate until serving for the best texture.
Enjoy the freedom to customize with your favorite seasonal veggies!
