Recipe description
July 11, 2026
Red cabbage and lentil salad
A crunchy red cabbage and lentil salad to support digestion
92%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils and red cabbage.
- Colorful plant foods provide polyphenols and dietary diversity.
- Balanced with plant protein and healthy fats for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Cabbage, red
0.5
bowl
Lentils
0.75
cup
Oil, olive
2
tablespoon
Vinegar
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Parsley
2
tablespoon
Carrot
1
piece
Instructions
1
Finely slice the red cabbage and place it in a large bowl.
2
Rinse the lentils under cold water and then cook them according to the package instructions until tender. Drain and let cool.
3
Grate the carrot and add it to the bowl with the red cabbage.
4
Add the cooked lentils to the bowl with the cabbage and carrot.
5
In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
6
Pour the dressing over the salad and toss everything together until well mixed.
7
Chop the parsley and sprinkle it over the salad before serving.
More Recipes For Your Gut
Nutrition
360 kcal
Calories
15 g
Protein
44 g
Carbohydrates
12 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
Is this salad vegan/vegetarian?
Yes. It contains only plant-based ingredients (lentils, red cabbage, herbs) and no animal products.
How long does it keep in the fridge?
About 3–4 days in an airtight container.
Can I prepare the lentils in advance?
Yes; cook them ahead and store in the fridge. Canned lentils also work for convenience.
Which lentils are best, and can I use canned lentils?
Green or brown lentils hold their shape well; red lentils soften more. Canned lentils are fine.
Is this salad gluten-free?
Yes, provided the dressing is gluten-free.
How can I customize the flavor with herbs and dressing?
Add fresh herbs like parsley or dill; a dressing with lemon juice or vinegar, olive oil, mustard, salt, and pepper.
How do I make the vinaigrette?
A simple ratio is 3 parts oil to 1 part acid (lemon juice or vinegar); whisk or shake until emulsified.
Can I serve it warm or cold?
It's best served cold or at room temperature.
What are the main nutritional benefits?
High in fiber, plant-based protein, and polyphenols.
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