Lebanese Tabbouleh Salad (raw vegan version)

Here is your typical middle eastern salad, just without the cooked bulgar wheat. Goes super well with raw cous-cous or as a side dish to any meal.

Serves: 2

Ingredients for the raw tabbouleh salad:

• 3 cups parsley
• 1/2 red onion
• 1 cup cucumber
• 1.5 cups tomato
• Fresh mint (optional)

• 1/8 cup lemon juice (around 1 lemon)
• 2 tbsp. olive oil
• 1/2 tsp. salt

How to make the raw tabbouleh salad:

This is super easy, all you need is a knife and a chopping board. Most of these ingredients you should be able to find in your fridge anyway, making it a great option for every day meals. I know most tabbouleh salads have mint, but I put it as optional because if you don’t have any at hand, it shouldn’t stop you from doing it as it will taste delicious either way.

• Wash and cut the parsley quite finely. Transfer to a medium sized bowl.
• Cut the vegetables into small cubes and add to the parsley.
• Add the rest of the ingredients and mix well with a spoon.
• Optional: if you want it to look like it has bulgar wheat in it, just put some cauliflower or parnips into a food processor, mix it well, and add a few table spoons of that into the salad.
• Serve right away, the tomatoes will start producing juice shortly.

I absolutely LOVE this salad with a raw couscous (see pic below), but if you’re just getting into raw food, you can also have it as a side dish for cooked couscous – it would be a great way of getting more raw food into your life!