Je participe au concours “Lentil Recipe Revelation Challenge”, organisé par Canadian Lentils. C’est pourquoi le post est en anglais 😉 Aidez moi à gagner en “pinnant” ma recette sur leur tableau Pinterest! Cliquez ici et appuyez sur le boutin “Pin it”!
When I think coleslaw, I think of good old classic St-Hubert (the Québec version of Swiss Chalet); creamy or vinegar ? Ah, the childhood memories… This was my first and most consistent encounter with cabbage, making me love it a bit more every time.
Now that I think of it with a dietitian’s perspective, I probably only liked it because of all the fat and salt that excited my taste buds. Don’t worry though; there are so many more ways to enhance flavours without overdoing it on the fat and salt! This lentils and wild rice coleslaw is a good example of it; the lime juice and cilantro bring a lot of tart and freshness balanced with the sweet touch of honey and cranberries. What’s not to like?
Delicious and very practical for lunch, this one is also a success in a potluck. This is a great way to introduce wild rice into your eating habits; did you know it has a high content in fibres, protein and manganese? If you don’t have any at home, you can substitute it for regular rice, brown rice or quinoa, for example. Also, I like adding lentils in this recipe, since it is a quick way to add protein and fibres (and iron, and antioxidants, and so on…); all you need is a can opener, a strainer and you are good to go!
Convinced yet? Here is the recipe, let me know how you liked it!
Lentils and Wild Rice Coleslaw
- Red cabbage - 3C (750mL), Grated
- Carrots - 3 big, peeled and grated
- Fresh cilantro - 1 big louse cup
- Wild rice - ½C (125mL)
- Dried cranberries - ½C (125ml)
- Lime - 1, Freshly squeezed juice
- Honey - 1tbsp (15mL)
- Extra-virgin olive oil - 1tbsp (15mL)
- Garlic powder - 1tsp (5mL)
- Sea salt and pepper - To taste
- Green lentils - 2C (500mL), rinsed and drained
- In a saucepan, bring 3 cups of water to a boil over medium-high heat.
- Add the wild rice, a pinch of salt and let it cook for 40-45 minutes, or until tender.
- In a big mixing bowl, combine the cabbage, carrots, cilantro, cranberries and wild rice.
- In a small bowl, mix the lime juice, honey, olive oil and garlic powder until the honey is dissolved.
- Pour the vinaigrette on the salad, add salt and pepper (to taste) and mix well.
- Add the lentils and combine delicately.
- Let it sit in the fridge for 1-2 hours in order to let the flavours combine. (If you are in a hurry you can eat it right away, it will be delicious anyway.)