Lentil Apple Slaw

A refreshing lunch any day of the week, or delicious side to add to your next creative dish

Lentil Apple Slaw
Photo: Lauren Toyota

To be honest, this is one of those quick recipes that just developed from using up leftovers. I’m glad I threw it together, because this lentil apple slaw was a total slam dunk. It was so tasty that I knew I had to share it with you!

If you’re really feeling creative, try it stuffed with other faves in wraps and taco shells. This lentil apple slaw is a versatile recipe just waiting for you to take it on an adventure.

Serves 6



  • 1 cup cooked lentils
  • 2 cup shredded savoy cabbage
  • 1/2 cup diced carrot
  • 1/2 cup diced cucumber
  • 1 apple, peeled and cut into match sticks
  • 1/4 cup finely chopped green onion
  • 1/4 cup finely chopped cilantro
  • 1/4 cup toasted pumpkin seeds


  • 1/4 cup olive oil
  • zest of 1 lemon
  • 2 Tbsp. lemon juice
  • 1 Tbsp. apple cider vinegar
  • 1 1/2 tsp. vegan worcestershire
  • 1 tsp. agave
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground black pepper


Combine all the salad ingredients in a large bowl. Combine all the dressing ingredients with a whisk in a separate bowl, or shake together in a jar. Pour dressing over the salad and toss together. Serve immediately, or refrigerate the dressed salad for 1 to 2 hours.

Nutrition facts per serving: Calories 189; protein 6 g; fat 10 g; carbs 14 g.

Excerpted from Hot for Food Vegan Comfort Classics. Copyright © 2018 by Lauren Toyota.Pubished by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.

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