Cabbage Lentil Salad (Crunchy, Fresh & Protein-Packed)
This Cabbage Lentil Salad is fresh, crunchy, and seriously satisfying — the kind of salad that actually keeps you full. It’s packed with plant-based protein from beluga or puy lentils, lots of colorful red and white cabbage, peppery rucola, and chewy sun-dried tomatoes. Toss it all together with a creamy balsamic-mustard dressing (or your favorite green pesto) for the ultimate quick and healthy lunch or dinner.Perfect for meal prep, picnics, or on-the-go salad jars — and it keeps beautifully for days.
Ingredients
Salad
- 3/4 cup (125g) beluga lentils or puy lentils
- ¼ small red cabbage - about 200 g / 2 cups, finely sliced
- ¼ small white cabbage or spidskål - about 200 g / 2 cups, finely sliced
- 1 cup (30g) rucola (arugula)
- 5 oil-packed sun-dried tomatoes - chopped (about 40 g)
- 1 tbsp (15ml) olive oil
- Pinch of sea salt
Dressing (optional – or use your favorite green pesto)
- 2 tbsp (30g) mustard (any favorite kind works)
- 1/3 cup + 1tbsp (100ml) balsamic vinegar
- 1 1/4 cups (300ml) extra-virgin olive oil
- Pinch of sea salt
- Pinch of freshly ground black pepper
Optional Topping
- 2 tbsp (40g) beetroot hummus or classic hummus, for serving
- 1 handfull nuts of choice
Instructions
How to make lentil salad
- Make the Dressing: Add mustard, balsamic vinegar, and olive oil to a narrow jar. Season with salt and pepper. Blend with an immersion blender for about 10 seconds until creamy and emulsified, like a thick mayonnaise. Refrigerate until ready to use. The dressing keeps well for weeks in the fridge.
- Cook the Lentils: Rinse the lentils and cook in a pot of salted water (or vegetable broth) for about 20 minutes over medium heat, or according to package directions. Drain well and let cool slightly.
- Prep the Cabbage: Remove the tough inner core from both cabbages and slice finely. Add to a large bowl, drizzle with olive oil and a pinch of salt, and massage for 1 minute to soften.
- Assemble the Salad: Add rucola and chopped sun-dried tomatoes to the bowl. Mix in the cooked lentils and drizzle with the creamy balsamic dressing. Toss gently to combine. Taste and adjust seasoning.
- Serve & Enjoy: Serve immediately, or chill for 30 minutes to let the flavors develop. Optional: Top with a generous spoonful of beetroot hummus for a creamy contrast.
Meal Prep To-Go Version
- Layer ingredients in a jar for a grab-and-go salad:
- 2 tbsp hummus on the bottom
- 2–3 tbsp cooked lentils
- Chopped sun-dried tomatoes
- Sliced and massaged cabbage
- Rucola on top
- Keep dressing in a separate jar and drizzle when ready to eat
- Shake to mix and enjoy!
Notes
Pro Tips
- Use beluga or puy lentils for the best firm texture that doesn’t get mushy.
- Massage the cabbage with olive oil — it makes it sweeter and easier to digest.
- This salad keeps up to 4 days in the fridge and tastes even better the next day.