- Prep Time:15 mins
- Cook Time:N/A
Ahh summer is here in all its glory, bringing with it fresh and flavourful salads. This twist on a traditional coleslaw uses kale, as well as sunflower seeds and goats cheese to make a simple yet memorable meal. We’ve added brown lentils, turning it into a filling salad that’s perfect for lunch. Enjoy!
Original recipe by The View from the Great Island | 11.12.14
+1 1 Can (400g) Edgell Brown Lentils
- 1 bunch kale
- 1 carrot
- ½ small head of radicchio (substitute red cabbage)
- ⅓ cup sunflower seeds
- Feta or goat cheese for garnish (optional)
- ⅛ cup sesame oil
- Juice of 2 small lemons
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- Salt & fresh cracked pepper to taste
Rinse the kale and then remove any large center ribs. Stack the leaves and, with a sharp knife, cut them into fine shreds. Peel the carrot and shred it. Remove the outer leaves from the radicchio and then finely shred that as well. Put all in a bowl.
ADD DRAINED EDGELL BROWN LENTILS. TOSS THROUGH.
Make the dressing by mixing all the ingredients together in a mason jar or small bowl. Shake or whisk well to combine. Taste to adjust any of the ingredients.
Pour the dressing over the salad. Use enough to moisten everything, but not soak it. Let the salad sit for an hour or two in the fridge if you like, before serving. Toss with the sunflower seeds just before eating, and top with the cheese, if using.
Healthy Tip: If adding, use only a little goats cheese or feta.