Asian-Style Slaw With Sprouted Lentils. Are you looking for a quick and easy light meal for dinner? This fresh asian-style slaw is what you’re looking for! This is a perfect blend of crunchy vegetables, sprouted lentils, and a spicy ginger dressing that is sure to make a great meal for any occasion.
How Do You Make The Asian-Style Slaw With Sprouted Lentils
To start, prep all of your veggies. I sliced my cabbage into thin strips, grated the carrots. You can add bell peppers if you want, but I did not this time. put all of the ingredients in a bowl and then top with a spicy ginger dressing. It is really so simple. Once you make this, it will quickly become a favorite in your house as well!
Tips For An Awesome Slaw
A huge part of making an awesome slaw is your vegetables. Fresh veggies will always taste better. Some people like to buy the slaw straight from a bag, which is fine, but I prefer to slice my own vegetables. Something to remember is to make sure the vegetables are in peak season. I love the variety of colors in my slaw, so I went with both purple and green cabbage, as well as carrots for those beautiful vibrant colors. One last thing is on your dressing I prefer to use fresh ginger, not ground. This will give your dressing a much better flavor.
Why Use Sprouted Lentils?
The simple answer? Health. Sprouted lentils are so much healthier, easier to digest, and make vitamins and minerals more easily accessible for use in our bodies. Think higher amounts of Vitamin C and other vitamins. Access to enzymes that weren’t available before sprouting. Plus so much more. If you have not tried sprouts, I highly recommend adding them to your diet!
How To Sprout Lentils
Here are some simple steps to sprout at home! As a note- green lentils have been the easiest to sprout so far and the ones I recommend. You will need 1 cup of lentils, 2-quart mason jars, water, and a sprouting lid or cheesecloth.
- You will need a sprouting jar, usually a quart mason jar for me, a sprouting lid or cheesecloth, green lentils, and water.
- Start by putting 1 cup of the lentils into your quart mason jar.
- Rinse the lentils well.
- Fill the jar the rest of the way with cool water. You would be surprised how much water the lentils absorb!
- Now cover with your sprouting lid or cheesecloth, whatever you decided to use. Place the jar in a dark spot. For example, I put mine in the back corner of my pantry.
- Let the lentils sit for 4 hours, then you will drain the water out of the jar, rinse, and drain again.
- If you are using a sprouting lid, flip the jar upside down so the lid is facing down on a plate. If you are using a cheesecloth, put it diagonally in a bowl so that any excess water can still drain out.
- Repeat this process of rinsing and draining throughout the rest of the day, once every 2-4 hours.
- Leave the lentils overnight in that dark corner, and that is it! By the morning you should see sprouts coming out of your lentils.
- Now, you can use them at this point, but I like to continue to let them sprout for about another 24 hours. To do this, simply repeat the rinse drain process through that time. Make sure they stay in a dark place and you will have the sprouts the size you want them in no time!
For food safety make sure your jars, lids, and hands are all clean. After your sprouts reach the desired length, put them in the fridge to store. Make sure to use them within 2-3 days.
Once your lentils are sprouted, the hardest part is over. Now it is a matter of cutting up the veggies and making the dressing. I like to make sure my veggies are sliced very thin. It just makes the salad easier to eat.
You can either grate the carrots, like I did, or cut them into a julienne. Not sure what that is? A matchstick. If you prefer, you can always buy the carrots and even the cabbage precut in bags at the store too.
Put all your ingredients into a big bowl, ready for the dressing.
Spicy Ginger Dressing
To make the dressing you will need olive oil, (I used moire’s life) sesame oil, rice wine vinegar, honey, soy sauce, minced garlic, crushed grated ginger, chili paste. My family likes spicy, so I add in lots of chili paste but add whatever you are comfortable with.
Pour over the salad and mix well to coat. This will take a little time, but worth the effort to make sure it is evenly distributed.
This is a fantastic salad to use for meal prep as it holds for 3 days. It is crispy, crunchy, healthy, easy, and comes together quickly!
More Sprouted Recipes
Are you looking for other sprouted recipes? Let me share a few I love! These Sprouted Grain Green Onion Biscuits are so good! They are light, flaky, and the perfect flavor! I also love these Sprouted Oat Pancakes. They are such a great gluten-free breakfast option that is awesome! Sprouted Quinoa Salad is another simple salad idea I think you will love.
Asian-Style Slaw With Sprouted Lentils
- 2 cups sprouted lentil
- 4 cups thinly sliced cabbage I used a mix of purple and green cabbage
- 1 cup grated carrots
- 1/2 cup thinly sliced red onions
- 3/4 cup fresh cilantro minced
- 1/3 cup olive oil
- 3 tablespoons rice wine vinegar
- 1/4 cup honey
- 2-4 teaspoons chili paste I used 4 for ours, as we love it spicy!
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- Combine all salad ingredients in a large bowl.Mix dressing ingredients in a bowl or mason jar. Mix well to combine.Drizzle over salad and mix in gently to cover all.This is best served right away but is also really good as meal prep. It holds well for at least 3 days in the fridge! Now, sit back and enjoy. You deserve it!!
Yes!! As long as they are whole and not split, they sprout well.
There are so many great reasons to sprout. Let me just name a few. Sprouted foods are easier to digest. Sprouting neutralizes the phytic acid in foods, making them more absorbable. Vitamin C is produced in large forms, as are other vitamins and minerals. Enzymes previously not available, become available for consumption through sprouting.
My favorite way it to throw them on any salad. They are also really good on wraps, sandwiches etc.
For sure! I like to use larger sprouts better though, they just seem to hold better than a thin alfalfa sprout or even broccoli. I like mung bean sprouts as well.