Cabbage Beet Slaw with Lentils

A substantial, tasty salad.

1 small-medium raw beet, peeled and julienned, spiralized, or large-shredded

1/4 green or red cabbage, thinly shredded

1 c. cooked lentils

2 Tbsp. apple cider vinegar

2 Tbsp. olive oil

1 tsp. red peppercorns, slightly crushed

4 Tbsp. raw, unsalted pepitas (or unsalted, roasted squash/pumpkin seeds)

1 tsp. black mustard seeds

1 tsp.ground celery seed

pinch of sea salt

Toss together cabbage, beet, and lentils; set aside. In another bowl, whisk

together the vinegar, oil and peppercorn; set aside.

Put the pepitas, mustard and celery seed in a dry frying pan. Season with salt and toast for a few minutes on medium heat until the mustard seeds start to ‘pop’.

Add to the bowl with the cabbage mixture and toss well to combine.

Drizzle with the vinegar and oil and mix altogether gently to coat.

Recipe created or adapted by Liz Talley, Urban Graze

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