Lentil, Beet & Carrot Slaw – Lentils.org

Lentil, Beet & Carrot Slaw

  By lentilsorg  ,

July 14, 2020

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  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 10
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Directions

  1. In a small mixing bowl, whisk together mustard, salt, vinegar, and oil.
  2. In a mixing bowl, fold all ingredients together with the dressing.
  3. Store cold.

Ingredients

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

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Nutrition Facts

Serving Size¾ cup (175 mL)
Calories210
Sodium350 mg
Potassium466 mg
Protein6 g
Cholesterol0 mg
Sugar5 g
Total Fat12 g
Saturated Fat1 g
Total Carbohydrates21 g
Dietary Fiber7 g