Cabbage lentil sesame slaw

I'm not usually a huge cabbage fan, but a nice purple head from our CSA made me concoct up a couple tasty recipes. This salad tasted even better the next day for lunch.



Cabbage lentil sesame slaw
1/2 c. French green lentils
1 c. water
3.5 oz. fried tofu, sliced
1/2 small head of cabbage, thinly sliced (about 3 1/2 - 4 c.)
3 small carrots, shredded (about 1 3/4 c.)
1 1/2 tbs. soy sauce
1 1/2 tbs. rice wine vinegar
1 tbs. toasted sesame oil
1 tbs. agave nectar
1/4 tsp. black pepper
3 tbs. coarsely chopped cilantro
2 tbs. sesame seeds

In a small sauce pan, bring the lentils and water to a boil, then reduce the heat and simmer for about 45 minutes, until lentils are tender. Meanwhile, whisk together the soy sauce, vinegar, oil, agave, and pepper in a large bowl.

Drain the lentils, then while still hot, pour into the dressing mixture. Add the tofu, cabbage, and carrots and toss until evenly coated. Add the cilantro and sesame seeds and toss some more. Refrigerate for at least 1 hour before eating.