Marinated Lentil Kale Cabbage Salad

If there’s one stereotype I’m on a mission to debunk, it’s the notion that salads are the poster child for boring and sad meals. We’ve all had that sad iceberg lettuce salad with a few shredded carrots and a tomato. It’s not really satisfying and it definitely doesn’t make you HAPPY. So, I’d like to welcome you to my “NOT Sad Salad Series!” And welcome to this recipe: Marinated Lentil Kale Cabbage Salad. This salad has a symphony of textures and nutritional benefits.

I want to shake up the salad world with creations that make you smile, and happy! I like to combine a variety of flavors and textures, making salads fun and always dressed with a homemade dressing. In this salad series you can always expect a salad that is easy to make that incorporates many nutritional elements that work together. You’ll be getting a hefty serving of veggies (some fruits and nuts likely as well!), plant-based protein, and a tasty homemade dressing.

Marinated Lentil Kale Cabbage Salad

I'm a big fan of this salad because it has so many textural components. It's also super filling from the marinated lentils and creamy dressing. Since kale and cabbage are the base, this salad is a great one to prep for the week because it won't wilt in the fridge.

I love making a big batch, mixing it all together, then separating into containers to have for the entire week for lunch.

This salad also has so many fresh herbs, not only from the creamy herby dressing, but also from the chopped parsley and basil. The herbs bring in a freshness to the salad and packs in so much flavor.

Lentils

Lentils are an excellent source of plant-based protein and have B vitamins, iron, magnesium, potassium, and zinc. They pack this dish with protein and are a great neutral starting point for any flavor combos.

Kale: Massaging & Nutrition

Kale, the superstar green of this dish, is not just a trendy leaf. It's a nutritional powerhouse packed with vitamins A, K, C, and minerals like calcium and iron. Massaging kale is the secret to turning its tough leaves into tender bites, making it more palatable and easier to digest.

Marinated Lentil Kale Cabbage Salad

This salad is packed with nutrients and a variety of textures. The creamy herb dressing ties it all together!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Servings 6

Ingredients

  

• 1 bunch of kale chopped
• ⅓ head cabbage chopped
• 2 bell peppers diced
• 1 avocado
• ⅓ cup olives diced
• ¼ cup fresh parsley chopped
• ¼ cup fresh basil chopped
• 3-4 radishes chopped

Marinated Lentils

• 2 cups lentils I used pre cooked lentils, but feel free to make your own
• 4 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• salt & pepper

Creamy Herby Dressing

• ½ cup non dairy unsweetened greek yogurt
• 1 tablespoon fresh parsley chopped
• 1 tablespoon fresh dill chopped
• ½ lemon juiced
• 1 teaspoon dijon mustard
• 1 teaspoon onion powder
• 1 garlic clove minced
• salt and pepper to taste
• 1-2 tablespoon water to thicken

Instructions

 

• Dressing: In a small bowl or measuring cup, combine all of your ingredients together and mix until incorporated. Set aside.
• Lentils: Combine all of your lentil ingredients together and mix until combined. Set aside.
• Salad: Chop all of your veggies and toppings. Place your chopped kale in a salad bowl then add 1-2 tablespoon of your dressing on top and massage your kale with your hands.
• Salad: Add the rest of your toppings and lentils to the bowl with kale then add your dressing and mix. Since the base of this salad is kale and cabbage, this salad will keep for up to 4 days in the fridge and not wilt! Enjoy!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another delicious salad, check out my Berry Balsamic Salad with an Avocado Rose!