Rating4.8/5 (from 4 ratings)4.75
Yield2 large servings
2 cup red lentils, soaked overnight & sprouted 2 days
2 cup green or napa cabbage, thinly sliced as for coleslaw
1 red bell pepper, diced or sliced into short matchsticks
2 or 3 green onions, sliced thinly
1 medium avocado
2 or 3 limes, juiced
1 handful cilantro, coarsely chopped
1 tablespoon cumin, or to taste - I like a lot!
½ teaspoon cayenne, or to taste
1 teaspoon himalayan salt, ground fine
½ teaspoon black pepper, ground
small squirt agave nectar, to taste
For the salad: rinse & drain the lentils and combine with the cabbage, bell pepper and green onions. I used a bagged cabbage mix that also had purple cabbage and carrot shreds in it, which added some nice color.
For the dressing: smash up the avocado with the lime juice, cilantro, cumin, cayenne, salt, pepper and agave. I was really conservative with the amounts given… I’m trying to reconstruct the recipe from memory and don’t remember how much of each thing I put in. I did make the dressing very strong, because the lentils soak it up and it mellows out quite a bit. So at this point you can add water to your desired dressing consistency, or just keep adding lime juice until it’s crazy tart – that’s why I added the agave nectar, to help balance that out.
Mix everything together and let it sit in the fridge for as long as you can stand to wait, to let the flavors blend and the dressing soak in.
Non-raw addition: I topped mine with sliced black olives
Jenergy's ThoughtsBy jenergy
This was really satisfying & even more delicious the next day!
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