Sprouted Lentil and Cabbage Salad

Introducing . . . . sprouted lentils with a new twist!  Our Asian inspired lentil salad is filled with deliciousness, rich protein, and is super easy to make.  We know, you think it is just another lentil salad recipe, but we are here to assure you our lentil salad recipe is much more than that, it is Asian inspired and you are going to love it!!

We wonder how many of us can say we have actually sprouted lentils.  As we think back through our rear view mirrors we have difficulty recalling conversations about sprouting lentils so we thought this would be a fun lentil salad recipe to post and, we show you how to sprout your lentils too.

Our little lentils are completely packed full of flavor, vitamins and other nutrients our bodies can totally embrace.  And, as they say, once you have sprouted a nutrient-filled legume – it’s kind of like releasing a more power packed nutrient load.  Kind of like – more bang for your buck!  That is why we are sharing this lentil salad recipe with you.

Speaking of more bang for your buck, have you ever noticed how economical lentils are?  Have you ever noticed when you eat lentils how your appetite is easily satisfied and you consume less volume?  The actual benefits for those of us who are health conscious should send us right to the kitchen to create this fantastic sprouted lentil salad recipe.  

cold lentil salad recipe

Sprouted Lentil and Cabbage Salad Recipe

 Prep Time 15 Minutes
Total Time 15 Minutes
Ingredients 10
Servings 6


Sprouted Lentil Salad Ingredients

  • 2 1/2 cups brown lentils, sprouted 
  • 3 cups green cabbage, thinly sliced and slightly chopped
  • 3 cups red cabbage, thinly sliced and slightly chopped
  • 2 medium shallots, thinly sliced and slightly diced
  • 3 Clementine oranges, halved and sliced
  • ½ cup Craisins
  • ¼ cup extra-virgin olive oil
  • ¼ cup rice vinegar
  • ¼ cup Braggs (gluten-free liquid aminos)
  • ¼ cup honey

Sprouted Lentil and Cabbage Salad Directions

  1. Sprout one cup of dried lentils in a sprouting jar or in a bowl.
  2. Put lentils in your container and fill with water so the lentils are covered by a couple inches of water – let soak overnight.
  3. In the morning drain the lentils and leave them in your container on the kitchen counter (if using a bowl, cover with a cloth after rinsing).  In the evening, rinse the lentils again in the same way.
  4. Repeat the morning and evening rinsing until the lentils reach your desired length.  For planning purposes we allow 2-3 full days to sprout your lentils.
  5. You can store the sprouted lentils in the refrigerator for up to approximately 6-7 days.
  6. Chop cabbage thinly, onion thinly and place in a large bowl with the sprouted lentils.
  7. Wisk together olive oil, vinegar, Braggs, and sugar and pour over cabbage.  Mix well.
  8. A few minutes before serving to add Clementine oranges and Craisins and stir in.

Comments 2

CDaley on

sounds good I like lentils only had brown been wanting to try red, difficult to find.
Thanks for the recipe. I will need to break it down because there is just me!

Aria on

This salad looks colorful,so attractive, My family people love cabbage so much!! I will definitely try this one!! Thanks for the recipe!!

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