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.
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!