Southeast Asian Slaw with Lentils
41 cup (250 mL) cooked or canned lentils, drained and rinsed 1 cup (250 mL) thinly sliced (or grated) carrots 1 cup (250 mL) thinly sliced red bell pepper 3 Tbsp (45 mL) chopped fresh cilantro (keep...
Keywords
- salad
- side dish
- asian
- whole green
- dairy-free
- gluten-free
- vegetarian
- home cook
- english
- bell pepper
- spring
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.
Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Skillet
- Spoon
- Refrigerator
- Plastic wrap
- Serving bowl
Ingredients
- 1 cup (250 mL) cooked or canned lentils, drained and rinsed
- 1 cup (250 mL) thinly sliced (or grated) carrots
- 1 cup (250 mL) thinly sliced red bell pepper
- 3 Tbsp (45 mL) chopped fresh cilantro (keep a few leaves for garnish)
- 3 Tbsp (45 mL) canola oil
- 3 Tbsp (45 mL) seasoned rice wine vinegar
- 1 Tbsp (15 mL) toasted sesame seeds
