Asian-Fusion Lentil Salad with Coconut Aminos Dressing

A vibrant, hearty lentil salad with bold Asian-inspired flavours — tender green lentils tossed with crunchy cucumber, pickled carrots, fresh herbs, and a punchy coconut aminos, rice vinegar, and ginger dressing. Bright, satisfying, and endlessly interesting.

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
25 minutes
Total time
40 minutes

Ingredients

  • 1½ cups green lentils, rinsed (French Puy lentils work beautifully here — they hold their shape)
  • 3 cups water (for cooking the lentils)
  • 2 medium carrots, julienned or coarsely grated
  • 3 tablespoons rice vinegar (divided — 2 tbsp for pickling, 1 tbsp for dressing)
  • 1 teaspoon granulated sugar (for the quick pickle)
  • ½ teaspoon salt (for the quick pickle)
  • 1 large English cucumber, halved lengthways and thinly sliced
  • 4 spring onions, thinly sliced (both white and green parts)
  • ½ cup fresh mint leaves, loosely packed, roughly torn
  • ½ cup fresh cilantro, loosely packed, roughly chopped
  • 1 red chilli, thinly sliced (remove seeds for less heat)
  • ⅓ cup roasted unsalted peanuts, roughly chopped
  • 2 lime, juiced
  • 3 tablespoons coconut aminos
  • 1½ inch piece fresh ginger, peeled and finely grated
  • 2 cloves garlic, minced
  • 2 tablespoons neutral oil (rice bran, canola, or sunflower — anything light)
  • 1 teaspoon honey or maple syrup (maple syrup keeps it fully vegan)
  • ¼ teaspoon chilli flakes (optional, for extra warmth in the dressing)

Instructions

  1. Rinse 1½ cups green lentils under cold water. Add them to a medium saucepan with 3 cups water and bring to a boil over high heat, then reduce to a steady simmer.
  2. Simmer the lentils for 20–22 minutes until tender but still holding their shape — not mushy. While the lentils cook, move on to the next steps.
  3. While the lentils simmer, julienne or coarsely grate 2 medium carrots. In a small bowl, combine the carrots with 2 tablespoons rice vinegar, 1 teaspoon sugar, and ½ teaspoon salt. Toss well and set aside to quick-pickle.
  4. Halve 1 large English cucumber lengthways and slice thinly. Thinly slice 4 spring onions. Set both aside in a large salad bowl.
  5. Peel and finely grate a 1½ inch piece of fresh ginger and mince 2 cloves garlic. In a small bowl or jar, whisk together the ginger, garlic, 3 tablespoons coconut aminos, 1 tablespoon rice vinegar, 2 tablespoons neutral oil, the juice of 2 limes, and 1 teaspoon honey or maple syrup. Add ¼ teaspoon chilli flakes if using. Taste and adjust — it should be bright, tangy, and deeply savoury.
  6. Once the lentils are done, drain them and spread onto a large plate or tray. Let them cool for about 5 minutes — you want them warm but not steaming hot so they don't wilt the herbs.
  7. While the lentils rest, roughly tear ½ cup fresh mint leaves and roughly chop ½ cup fresh cilantro. Thinly slice 1 red chilli (remove seeds if you prefer less heat). Roughly chop ⅓ cup roasted peanuts.
  8. Add the warm lentils to the large salad bowl with the cucumber and spring onions. Drain any excess liquid from the pickled carrots and add them in too. Pour the dressing over everything and toss to combine.
  9. Add the fresh mint, cilantro, and most of the chilli to the bowl and toss gently once more. Taste and season with a pinch of salt if needed. Pile into bowls, scatter the chopped peanuts and remaining chilli over the top, and serve immediately.