Lentil, Beet & Carrot Slaw – Lentils.org
101 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,...
Keywords
- whole red
- vegan
- vegetarian
- foodservice
- english
- beet
- summer
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.
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
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