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Greens plus riced cauliflower and broccoli with pomegranate, pistachios and sumac.
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4 from 2 votes

Grain-free Raw Tabbouleh Salad Recipe

Riced cauliflower and broccoli replace the grains in this modern tabbouleh recipe loaded with crunch, color, texture and flavor from pistachios, pomegranate seeds and fresh herbs.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Grain-Free
Diet: Vegan
Servings: 8 servings
Calories: 152kcal
Author: Debra Klein

Ingredients

  • 5 cups riced broccoli or cauliflower or a combo.
  • 1-2 cups kale *
  • 1 bunch scallions thinly sliced
  • 1 cup fresh parsley chopped
  • ½ cup fresh mint chopped
  • 1 shallot minced
  • ⅓ cup pistachios chopped
  • ½ cup pomegranate arils
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon sumac
  • 2 lemons zested and juiced
  • ¼ cup olive oil
  • 2 Tablespoons maple syrup

Instructions

  • Rice the cauliflower/broccoli in food processor or use frozen or fresh already riced.
  • Wash and dry kale before roughly chopping, or tearing into bite sized pieces.
  • In a small measuring cup, whisk together the olive oil and maple syrup. Set aside. Zest the lemon and set aside. Then juice the lemon into the oil mixture.
  • In a large bowl, combine veggies, greens, herbs and all spices, including lemon zest. Pour dressing over and mix well.
  • Store in airtight container in the fridge for up to 5 days. Flavors will intensify as they mingle, but salad will not become wilted.

Notes

* You can buy already riced cauliflower and broccoli either in the produce section or the frozen section of most supermarkets. If you buy it already riced, pick through broccoli and discard any woody stems. If you're ricing it yourself, cut into florets and also use the stems of the broccoli or the core of the cauliflower. Trim off the really woody part of the stems...pulse the florets and the stems in a food processor until desired rice like consistency.
KALE: any kind will work well. Curly green or purple, lacinato, baby kale. They will all hold up to the dressing if you make this in advance.
MAKE AHEAD: Tabbouleh can be made in advance. Mix oil, lemon juice and maple syrup  in a jar with tight fitting lid. Mix everything else together in a separate bowl with a lid.  Store in fridge until ready to mix and serve. Can be served cold or at room temperature. 

Nutrition

Calories: 152kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 184mg | Potassium: 507mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1056IU | Vitamin C: 78mg | Calcium: 68mg | Iron: 2mg