Any crunchy vegetable or fruit can live in this colorful slaw from chef Sophia Roe, the host of Counter Space on Vice. Try fennel, small turnips, or Asian pear, shaved or cut into matchsticks. Black lentils, sometimes called beluga or caviar lentils, are great in salads because they keep their shape well once they’re cooked. Check on them often while they boil as they can overcook quickly.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Cook lentils in a large pot of boiling salted water until tender but still firm, 20–25 minutes. Drain and let cool 10 minutes.
Step 2
Finely grate zest of both lemons into a large bowl. Cut 1 lemon in half and squeeze juice from both halves into bowl; reserve remaining lemon for another use. Add shallot, garlic, parsley, vinegar, maple syrup, red pepper flakes, and 3 Tbsp. oil and whisk to combine; season with salt. Add lentils and toss to coat. Add beets, carrots (if using), apple, and cabbage and toss again. Divide among bowls; top each with a dollop of yogurt and drizzle with more oil.
