Walnut, Lentil & Cabbage salad

Walnut, Lentil & Cabbage salad | Nadia Felsch

Walnut, Lentil & Cabbage salad
Prep time
Total time
yield: 1
  • 1 celery stalk
  • ⅛ red cabbage
  • ¼ bunch fresh flat-leaf parsley leaves
  • 1 ½ tablespoon raw walnuts
  • ½ cup Puy lentils (tinned or cooked
    from dried)
  • 1 teaspoon macadamia/olive oil
  • Salt and pepper, to taste
  1. Wash and thinly slice celery and cabbage
  2. TIP - a mandolin works a treat to prepare the cabbage and celery
  3. Wash and finely chop parsley
  4. Add walnuts to a warm frypan (no oil) and lightly toast for a few minutes until aromatic and lightly golden, roughly chop and set aside
  5. Combine all ingredients, coating well with the oil and seasoning to serve
A no-cook, no-fuss side or main salad that complements many dishes.
Add your preferred protein to enjoy as a nourishing main meal.

For a filling addition you could use ½ cup cooked quinoa with this recipe and make ahead of time for your lunch as well as it stores well.

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