Crunchiest salad ever

 Very delicious!  Maybe a little TOO crunchy.

Toasted black lentils

Soak 1 cup lentils in cold water for 30-60 min.  Drain.

Cook in 3 cups water for 15-30 min or until cooked but al dente.  Don't overcook!

Rinse and spread out in single layer on cookie sheet to dry.  Meanwhile pre-heat oven to 400F.

When dry, drizzle with ~1 tsp olive oil, salt, and any flavors you want: smoke paprika or cumin or garlic powder.  (We did garlic powder).

Toast for 15-20 min, scrabbling halfway through.  They will be VERY crispy!

Crunchy Red Cabbage Salad with Smoky Nuts

Ingredients

• For the Salad:

  • 3 cups finely shredded red cabbage
  • 2 celery stalks, thinly sliced
  • 1 apple (Granny Smith or Honeycrisp), julienned or thinly sliced
  • 1/2 cup smoky almonds or pecans, roughly chopped (see note below)
  • 1/2 cup toasted black lentils (see other note)
  • 1/4 cup shredded carrots (optional, for color and crunch)
  • 1/4 cup chopped fresh parsley or cilantro (optional)

• For the Dressing:  (we halved this)

  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey (or maple syrup for vegan)
  • Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Smoky Nuts:
   Toss 1/2 cup raw almonds or pecans some smoked paprika, a drizzle of olive oil, and a sprinkle of salt. Toast in a skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Let cool.  (We did it for ~8 min @ 400F in the small toaster oven.

2. Make the Salad:
   Combine the shredded red cabbage, sliced celery, apple, carrots (if using), and parsley in a large mixing bowl.

3. Make the Dressing:
   Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or shake in a jar.

4. Assemble:
   Pour the dressing over the salad ingredients and toss well to combine. Sprinkle the smoky nuts and toasted lentils on top just before serving to retain their crunch.