By lentilsorg Bowls, Salad
July 14, 2020
10 Minutes
20 Minutes
30 Minutes
1 Tbsp (15 mL) whole grain mustard
½ tsp (2 mL) salt
3 Tbsp (45 mL) sherry vinegar
½ cup (125 mL) canola oil
3 cups (750 mL) whole red lentils, cooked and shocked
3 cups (750 mL) cello carrots, grated
3 cups (750 mL) beets, raw, grated
2 cups (500 mL) dry coleslaw mix
1 cup (250 mL) mint leaves, roughly chopped