Raw Tabouli Salad

 

1 head cauliflower, riced (chopped small and processed in food processor until resembles rice)

1 bunch parsley, chopped (curly or flat leaf)

2 tomatoes, seeded and diced

2-4 green onions, minced

1/4 c match stick carrots, chopped

2 celery ribs, diced

4 lg radishes, sliced thinly

1/4-1/2 bell pepper (any color)

1 c chopped greens (chard, kale, spinach, lettuce, etc)

Dressing

1/4 c soy sauce (or tamari, Braggs liquid aminos, coconut aminos, nama shoyu to keep it raw)

1 TBSP curry powder (less for less spice, more for more spice)

1/4 c fresh lemon juice (about 2 juicy lemons) OR ACV

1 TBSP granulated garlic/garlic powder OR 1 tsp fresh garlic, minced

Combine salad ingredients in a large bowl. Combine dressing ingredients in a medium bowl. Stir to combine. Add to salad and toss to combine. Flavors meld over time, so try to allow a few hours before eating. (I usually make mine the day before I plan to eat it.) If the salad is too dry, make a little more dressing, or just add a splash of soy sauce. Additionally, if you don’t mind, you may choose to add a little olive oil. (Sometimes, when I eat a bowl of this salad, I add half of a diced avocado, which makes the salad feel a little more like a meal. )

2 responses

  1. Pingback: Raw Tabouli Salad | Veggie V's Vegan Adventure

  2. Pingback: A Veggie V Thanksgiving | Veggie V's Vegan Adventure

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