Lentil, Beet & Carrot Slaw – Lentils.org

Ingredients

• 1 Tbsp (15 mL) whole grain mustard
• ½ tsp (2 mL) salt
• 3 Tbsp (45 mL) sherry vinegar
• ½ cup (125 mL) canola oil
• 3 cups (750 mL) whole red lentils, cooked and shocked
• 3 cups (750 mL) cello carrots, grated
• 3 cups (750 mL) beets, raw, grated
• 2 cups (500 mL) dry coleslaw mix
• 1 cup (250 mL) mint leaves, roughly chopped