Zesty Lentil Coleslaw with Buttermilk Dressing – Lentils.org

Zesty Lentil Coleslaw with Buttermilk Dressing

  By lentilsorg  ,   

July 19, 2015

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  • Prep: 10 Minutes
  • 10 Minutes

    10 Minutes

  • Yields: 6
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Directions

  1. WHISK together all dressing ingredients, in a medium bowl. Season with salt and pepper.
  2. COMBINE the salad ingredients in a large bowl.
  3. TOSS with dressing until evenly coated. Adjust seasoning to taste. 4 PLACE in refrigerator, covered, to chill slightly before serving.

Ingredients

Dressing

¼ cup (60 mL) mayonnaise

3 Tbsp (45 mL) buttermilk

2 Tbsp (30 mL) honey

1 tsp (5 mL) whole grain mustard

1 Tbsp (15 mL) lemon juice

½ tsp (2 mL) celery seeds

½ tsp (2 mL) chili powder

salt & ground black pepper, to taste

Salad

2 cups (500 mL) finely sliced red cabbage

2 cups (500 mL) finely sliced green cabbage

1¼ cup (310 mL) cooked green or French green lentils

1 cup (250 mL) thinly sliced green bell pepper

½ cup (125 mL) grated carrot

¼ cup (60 mL) thinly sliced shallot or red onion

3 Tbsp (45 mL) chopped parsley

00:00

Nutrition Facts

Serving Size¾ cup (175 mL)
Calories180
Sodium210 mg
Potassium378 mg
Protein5 g
Cholesterol5 mg
Sugar6 g
Total Fat8 g
Saturated Fat0 g
Total Carbohydrates22 g
Dietary Fiber10 g