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Jalapeño Quinoa Lentil Slaw

Thanks for joining Sarah and me for Meatless Monday today. 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 summer BBQ’s or any day of the week. I recently made this again and remembered how delish it is so I am sharing it with you all again.

Jalapeño Quinoa Lentil Slaw

Jalapeño Quinoa Lentil Slaw

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  be making a repeat appearance at some BBQ’s this summer.

Jalapeño Quinoa Lentil Slaw

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. Do I really need to use fresh cilantro? Yes! Fresh cilantro really ups the taste significantly and makes a huge difference in the dressing. P.S. Also makes a fabulous marinade for grilled veggies, fish or other proteins.

Jalapeño Quinoa Lentil Slaw

This Jalapeño Quinoa Lentil Slaw is gluten free and vegan. Everyone’s happy today! Mix some up for your summer BBQ this weekend and enjoy it for lunch all week long. For more ideas for summer salads see here.

Just in time for end of summer BBQ’s  #MeatlessMonday #vegan #eattherainbow

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What’s your go to salad to make for a Summer BBQ? Have any fun twists to traditional cole slaw? Spicy or not spicy dressing?

Jalapeño Quinoa Lentil Slaw
Yield: 6

Jalapeño Quinoa Lentil Slaw

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 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
  • Dressing:
  • 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

Instructions

  1. In a blender add all dressing ingredients
  2. Pulse until combined
  3. In a large bowl add all of salad ingredients
  4. Mix to combine
  5. Drizzle on dressing
  6. chill and serve
© Deborah Brooks
Cuisine: Mexican American / Category: Salads
Jalapeno Quinoa Lentil Slaw

 

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About Deborah Brooks

Hi I'm Deborah! I spend my days successfully raising a husband & 2 teens in the VA/DC area. I am a lover of all things running & fitness. As a life long vegetarian, I've always been passionate about healthy living & exercise. Looking for partners in crime, I started my own chapter of Moms Run This Town (MRTT) which has grown to over 700 members. I've met so many amazing women who inspire me daily to keep moving forward. You can usually find me running with my crew and training for the next crazy adventure they talked me into. I love to keep up to date on new running & fitness trends. I definitely choose my running gear based on color and love to express my fashion sense while exercising.

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Reader Interactions

Comments

  3. Wendy says

    This would be a great salad to bring to summer cookouts! Pinned. I swear, I need a board just for all your recipes.

  5. Farrah says

    Yum! 😀 I have a bag of lentils I’ve been meaning to make something with–this looks delicious!

  6. Renee says

    another good looking recipe!

    just three questions though: is canned corn ok? what is the added value of the apple cider when you have the apple cider vinegar as well? Do you think I could get away with less oil (say a 1/2 cup instead of the 3/4)?

    • Deborah Brooks says

      I am sure you could use canned corn yes. Sometimes it has a lot more sodium added. The apple cider vinegar gives it a little tang which is nice but I do also like a splash of Balsamic. I am sure you could cut the oil a bit. It makes a big salad so I like to have enough to cover it all. Hope you enjoy!

  7. Debbie says

    I am definitely happy today! It does look so colorful and festive. I pretty much love all Mexican food!

  11. Sarah says

    I’m a big fan of cole slaw and was upset we didn’t have any, or the stuff to make it, when we decided to grill last minute last night. This would have been the perfect addition and I love the addition of lentils!

  12. Chaitali says

    Yum, this looks so good! I always make my slaw without mayo too but I’ve never thought to add lentils or quinoa. What a great way to get in some extra protein.

  14. Erinn says

    This looks like a great summer dish! I am loving all the fresh corn right now…We love to grill it or cook it on the smoker 😉

  15. Kimberly Hatting says

    Typically, I’m not a cabbage connoisseur, but adding all of these Cinco de Mayo flavorings might get me to reconsider. I do love all the colors!

  16. Christina says

    This looks SO DELICIOUS! And easy, which is a plus. I’m planning a menu for a weekend-long party for 19 people, and I’m thinking this could be a great salad to have as a side for one of the dinners! Thanks for the recipe.

  17. Angela says

    Besides the jalapeños this sounds yummy! I love the colors and it looks light and a great summer slaw!

  21. Stephanie says

    It’s never a bad time to think about Cinco de Mayo…for a while that was like, every Friday for me. This looks great – I just bought a bag of lentils last week for another recipe and have tons left over so I want to try this!

  22. De Bolton says

    This looks so good and very simple! Would be great to take as a dish this summer! I can’t wait to give it a try!

  23. Esther says

    Oh my goodness, this sounds perfect for Cindo dey Mayo!
    That Jalapeño Lime Vinaigrette sounds SO fantastic!

  25. Natalie says

    This slaw looks so fresh and flavorful. Perfect for warmer days and meatless mondays 😉 I can’t wait to make this for myself. I’m into lighter meals lately and mexican flavors are my fav. Delicious!

  27. Jenn says

    This looks awesome! I love lentils, and what a great way to incorporate them into a traditional side!

  29. Nicole @ Foodie Loves Fitness says

    I love that you didn’t use mayo in this slaw. I’m all about Mexican food this week too! I actually just shared a Meatless Monday Mexican recipe too, so I’m going to link up to the party now 🙂

  32. The Accidental Marathoner says

    Oh, you had me at jalapeño! My husband makes an amazing slaw with jalapeños that everyone in the family enjoys. I’ll have to look at his ingredients and see how they compare. I’m sure everyone would enjoy your recipe!

  33. Chaitali says

    This sounds delicious! I’ve been making different types of quinoa salads for my weekday lunches so I’m going to have to remember this one. It sounds really refreshing for the Summer.

  34. Abbey Sharp says

    What a fun way to spice up a slaw. Spicy dressing all the way! Taking this to my next summer party before summer is over. Thanks for the inspiration 🙂

  36. Wendy says

    Yummy! I just made quinoa and I may just have to make this instead of the greek salad I had planned.

  37. Jenn says

    Interesting and yet super delicious!

    I love lentils and am always looking for new ways to make them.

  39. Dominique Cheylise says

    Thanks so much for sharing! I literally just made the decision to go vegan so it’s great to see recipes like this that remind me it can still be fun.

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