Lentil and Cabbage Salad with Lemony Tahini Dressing
A vibrant salad combining tender red lentils and crunchy cabbage tossed in a tangy lemon-tahini dressing for a refreshing and nutritious meal. This mediterranean-inspired salads (vegan) ready in about 30 minutes blends red lentils, water, thinly sliced green cabbage into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup red lentils
- 3 cups water
- 3 cups thinly sliced green cabbage
- 1 medium, shredded carrot
- 1/4 cup chopped fresh parsley
- 3 tbsp tahini
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 minced garlic clove
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2-3 tbsp warm water
Instructions
- Step 1: Rinse 1 cup red lentils under cold water. In a medium saucepan, combine lentils and 3 cups water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 15 minutes until lentils are tender but not mushy. Drain excess water and let cool.
- Step 2: In a large bowl, combine 3 cups thinly sliced green cabbage, 1 medium shredded carrot, and 1/4 cup chopped fresh parsley.
- Step 3: In a small bowl, whisk together 3 tbsp tahini, 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 2-3 tbsp warm water gradually to reach a smooth, pourable consistency.
- Step 4: Add cooled lentils to the cabbage mixture and pour the lemon-tahini dressing over all. Toss gently to combine until every ingredient is coated with dressing.
- Step 5: Let the salad rest for 10 minutes at room temperature before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lentil and Cabbage Salad with Lemony Tahini Dressing take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Lentil and Cabbage Salad with Lemony Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Lentil and Cabbage Salad with Lemony Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lentil and Cabbage Salad with Lemony Tahini Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lentil and Cabbage Salad with Lemony Tahini Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
