Thanks for joining Sarah and me for Meatless Monday today. I am feeling all Cinco De Mayo this week (and maybe every week!). Cilantro, lime, jalapeño yes please! I’ve taken a few of my favorite frequent eats and combined them into one easy and delicious Mexican inspired bowl of yum. This Jalapeño Quinoa Lentil Slaw is perfect for any day of the week.
Jalapeño Quinoa Lentil Slaw
I was looking to bump up the nutrition on classic slaw so I’ve added both lentils and black beans to the mix. Corn and carrots give a nice pop of color and crunch. Using frozen corn, canned beans and precooked lentils makes this slaw a cinch to throw together on a weeknight. For even quicker prep time, use the pre shredded cabbage. This Jalapeño Quinoa Lentil Slaw will also be making an appearance at some BBQ’s this summer for sure.
You won’t find any mayo in this slaw! Instead, I’ve drizzled on my favorite Jalapeño Lime Vinaigrette. With fresh cilantro, lime, jalapeños, olive oil and apple cider vinegar it’s a light and zesty topping for this slaw or any salad. P.S. Also makes a fabulous marinade for grilled items.
This Jalapeño Quinoa Lentil Slaw is gluten free and vegan. Everyone’s happy today!
Look for more of my Cinco De Mayo recipe ideas later this week. I am all about any excuse to eat guacamole and chips. Tell me do you have any big Cinco De Mayo plans? Do you like to add anything fun and different to your summer slaws?
- 5 C shredded cabbage (mix of red and green)
- 1 C cooked lentils
- 2 C frozen corn (defrosted)
- 15 oz can of black beans, drained
- 1 C chopped carrots
- 2 C cooked quinoa-cooled
- juice of 2 limes
- handful of cilantro
- dash of salt & pepper
- dash of Balsamic vinegar
- 1/4 C apple cider
- 3/4 C olive oil
- 1-2 jalapeños
- In a blender add all dressing ingredients
- Pulse until combined
- In a large bowl add all of salad ingredients
- Mix to combine
- Drizzle on dressing
- chill and serve