Cabbage and Black Lentil Salad

This dish is hearty enough to be a mid-week lunch and light enough to compliment a grilled piece of fish, pork, or squash steak for dinner.

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2 tbsp dijon mustard
1 tbsp honey
2 tbsp red wine or apple cider vinegar
1/2 cup olive oil
1 head napa cabbage, sliced thinly
2 apples, diced
2 cups cooked black lentils
1 cup pecans, toasted


  1. Combine the mustard, honey, vinegar, and oil to make a dressing
  2. Toss all of the other ingredients together with the dressing and season with salt and pepper
  3. Taste and adjust seasoning as desired