The chunky, cruciferous nature of coleslaw screams health, even when you add sour cream and mayo. The fiber and hydration rich raw veggies anchor the dish regardless of your binding sauce, so use this recipe as a side staple whenever you can.
- 3/4 cup tender beluga lentils
- 1/2 head of cabbage, salted and dried then shredded
- 5 standard and/or red carrots, shredded
- 1/2 red onion, chopped small
- 1/4 cup parsley, chopped
- 1 cup Greek yogurt (2% used)
- 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 1 tbsp lemon rind
- 1 tsp mustard powder
- Dash paprika
- Dash cayenne pepper
- Salt to taste
Chop a head of cabbage in half, then prepare the half you will use by removing the stem, and drying it out about an hour before you prepare the rest of the slaw. To remove the base, make a “v” over the core (it will be visible), then slice it in eighths and place in a colander. Salt the cabbage and allow to drain a bit of water away.
Make the sauce by combining all of the creamy and spice ingredients. Use your own taste bud judgement in terms of mustard, paprika, cayenne, and honey. Taste sauce along the way and modify as desired. When we prepared it the first time, we had way too much mustard so we ended up adding more veggies.
Just before you combine the veggies with the sauce, gently fold the beluga lentils into the sauce.
Note: if this is a side dish, feel free to ditch the lentils. We added them so that the dish could stand alone but sometimes that simply isn’t possible. Whichever way you decide to go, you should end up with a dish you’ll enjoy!