Lentil And Mixed Veggie Slaw

For this salad, it’s all about the grating. Grating is one of the fastest and easiest ways to elevate any raw root veggie and take it to a whole other level. No only are they easier to chew this way, the slaw-like quality just makes any salad or dish look so fancy, don’t you think? Grated beets are just the best. Sweet, juicy, but firm and SO colourful! Plus, beets are one of the best foods to help your liver detoxify. Bonus!

The lentils are a great source of plant-based protein and super easy to make. They’re so small and delicate, you don’t even need to soak them and they’re loaded with B vitamins, and magnesium. Coupled with the abundance of vitamin C from the bright fresh veggies, this salad is a perfect antidote to stress. Your adrenals will thank you.


The only thing you’ll need to cook are the lentils and since they only take about 15 minutes, you can wash and prep all the remaining ingredients and the salad dressing and by the time you’re done, the lentils will be ready to add to the mix. So easy. So delicious. Just the way I like to roll.

The honey mustard sauce really brings out the sweetness from those root veggies and adds that mustardy zing we all know and love, plus it goes great on just about everything so making extras comes in handy.

Let’s do it!

Honey Mustard Dressing
Use organic ingredients whenever possible
Serves: 1 cup
  • ¼ c olive oil (or avocado oil)
  • ¼ c Dijon mustard
  • 2 tbsp raw honey
  • 4 tsp apple cider vinegar or lemon juice
  • 2-3 tbsp filtered tap water to achieve desired consistency
  • generous pinch of sea salt
  1. Mix all ingredients in a small glass jar until well combined. Store in an airtight container in the fridge up to a week.
Lentil And Mixed Veggie Slaw
Use organic ingredients whenever possible
Serves: 4
  • 1 c uncooked lentils (cooked according to directions)
  • 1 box of baby arugula or about 8 loose cups.
  • 2 green zucchini, grated
  • 3 medium carrots, grated
  • 1 large raw beetroot, grated
  • 1 ripe avocado, cubed
  • ¼ c sunflower seeds
  • ¼ c pumpkin seeds
  • 2 tbsp hemp hearts
  1. Place about 2 cups of arugula on plate and ½ c cooked lentils/
  2. Top with remaining ingredients and drizzle with desired amount of honey mustard sauce.
Or, just mix everything together in a giant bowl. Whatever floats your boat on the day!

If you’re making this for less people, it keeps really well in the fridge for a few days. Just make sure not to cube all the avocado cause it’ll go brown. Leave the remaining avocado its skin/peel and squeeze a bit of lemon juice on the flesh and cover tightly for up to a day.

As always, I’d love to see if you make this tasty creation yourself and what fun tweaks you impart to make it your own. Snap a pic and tag me @kimdeoncom so I can see!




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