Ingredients
Units
For the salad:
- ½ cup pistachios, toasted and chopped
- ½ cup chopped mint
- ½ cup chopped dill
- ½ cup chopped cilantro
- ½ cup chopped parsley
- 1 cup dried black lentils (aka beluga lentils)
- ½ head of a medium-sized red cabbage, chopped thinly
- 4 carrots, sliced thinly into rounds or grated
- 2 cups chopped sugar snap peas
- 2 mangos, peeled and cubed
For the dressing:
- ¾ cups labneh
- juice of 1 lemon
- zest of ½ lemon
- ½ Tbsp honey
- 1 clove garlic
- 1 tsp kosher salt
- fresh black pepper, to taste
- 2 Tbsp poppy seeds
Instructions
- Bring 4 cups of water to boil in a pot.
- Rinse the lentils and add to the boiling water. Cook for 10-12 minutes or until tender. Drain and set aside to cool then place in the refrigerator.
- Meanwhile, make the dressing: In a food processor or blender, blend together labneh with the juice of 1 lemon, garlic, honey, salt and pepper. When you’ve reached the consistency you prefer (if you want it thicker, add more labneh and if you want it thinner, try adding more lemon juice or a splash of vinegar), transfer the mixture to a bowl and mix in 2 Tbsp poppy seeds. Set aside.
- Next, assemble your salad. In a clear, large bowl, add a layer of mango to the bottom. Then add sugar snap peas, slivered carrots, shredded cabbage, cooled black lentils, chopped herbs and toasted pistachios. When it’s time to eat, let guests serve themselves the salad, making sure to get a little bit of every layer. Invite everyone to top with labneh-poppyseed dressing, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Israeli