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Shredded Brussels Sprouts Slaw with Crispy Lentils

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Shredded Brussels Sprouts Slaw with Crispy Lentils

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 200-300, Under 250
Protein: 10-20g
Fiber: 5-10g
Servings: 4
Calories: 239kcal


  • 1 cup Lentils (cooked)
  • 1/4 cup Pumpkin Seeds (raw)
  • 2 tsps Avocado Oil
  • Sea Salt & Black Pepper (to taste)
  • 2 tbsps Extra Virgin Olive Oil
  • 1 tbsp Balsamic Vinegar
  • 1/2 tsp Dijon Mustard
  • 1 tsp Maple Syrup
  • 5 cups Brussels Sprouts (trimmed, very thinly sliced)
  • 1/4 cup Pomegranate Seeds (optional)


  • Leftovers

    Refrigerate in an airtight container for up to two days.
  • More Flavor

    Season the lentils with garlic powder, onion powder, cumin, dill, and/or dried basil.
  • Additional Toppings

    Top with goat cheese, feta or parmesan.
  • Lentils

    It is recommended to use French green lentils as they hold their shape better. Red or brown lentils will not work the same as they tend to get too mushy.


Serving: 4g | Calories: 239kcal | Carbohydrates: 24g | Protein: 10g | Fat: 13g | Cholesterol: 0mg | Sodium: 38mg | Fiber: 9g | Sugar: 6g | Vitamin A: 833IU | Vitamin C: 95mg | Calcium: 65mg | Iron: 4mg

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