Cabbage and Lentil Salad, inspired by friend Ashley Savage
This is one of my favorite summer time cold lunches, filled with the vitamin C and energy from the cabbage and the well balance protein from the Lentils, and the herbs really light up the dish!
1/2 green cabbage, shredded into fine ribbons * 1/2 bunch scallions, sliced thin, use the whole thing! * 1 cup assortment of herbs, finely chopped, the more the merrier: dill, parsley, basil, mint * 1/2 head frisee (optional) finely chopped * 2 to 4 tbsp olive oil * 3 tbsp rice wine vinegar * 1 tsp sea salt * 1/2 tsp red pepper flakes *3 cups green lentils (cooked and cooled)
Put shredded cabbage, frissee, and salt into a large mixing bowl, gently massage with your hands till the cabbage is slightly wilted, add rest of ingredients and you can add more salt and pepper to taste. I also like to top it with chopped raw snap peas and cucumbers if I have them!