Lentil Apple Slaw | IMPACT Magazine

Ingredients

• 1 cup cooked lentils
• 2 cups 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