Detox Tabbouleh
Vegan, gluten-free, no bake/raw, nut-free, oil-free, soy-free
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A raw, no-cook detox tabbouleh, bursting with flavour! You won't see tabbouleh the same way again. My favourite way to enjoy this is served with Buckwheat Crackers and hummus. It makes a great snack or light summery lunch when you don’t want to turn on the oven. The leftovers will keep for a couple days and it tastes even better after sitting for a few hours so the flavours can develop. Just be sure to toss it well before serving.
Inspired by: Detox Salad
Yield
4 servings
Prep Time
25 Minutes
Cook time
0 Minutes
Total Time
25 Minutes
Ingredients:
For the salad
- 1 large cauliflower, leaves removed
- 1 pint (1.5 cups) grape or cherry tomatoes, sliced
- 1.5 cups fresh parsley, minced
- 1 & 1/4 cups finely chopped celery
- 3/4 cup cilantro, minced
- 2-4 green onions, thinly sliced (about 1/2 cup or more)
- 2 tablespoons hulled hemp seeds
For the dressing
- 1/3 cup red wine vinegar
- 2 tablespoons flax seed oil (or extra virgin olive oil)
- 1 teaspoon pure maple syrup (or other liquid sweetener)
- 1/4 teaspoon fine grain sea salt
Directions:
- If using a food processor, use the grater blade attachment. Drop cauliflower florets into the machine to grate. If using a box grater, quarter the cauliflower and grate each piece until just the stem is left. Scoop into a large bowl. Discard leftover stem pieces.
- Stir the rest of the vegetables (tomatoes, parsley, celery, cilantro, and green onion) into the bowl.
- Whisk together the dressing in a small glass or jar. Pour onto salad and toss to combine, adjusting salt to taste if desired. You can serve it immediately or place it in the fridge for a few hours so the flavours can develop a bit more. Just before serving, sprinkle with hemp seeds for added protein.
Salad will keep in a container for a couple days (possibly longer) in the fridge.