Vegan Salads 101
Tabouli (Tabbouleh) Salad
Tabouli is a fresh Middle Eastern salad which pairs well with hummus, Perfectly Pickled Carrots, kalamata olives, sliced apples, and whole wheat pita bread.
2 cups Bob's Red Mill Bulgur
2 cups boiling water
1/2 teaspoon sea salt
1/3 cup lemon juice
1/4 cup extra virgin olive oil, use a great one!
4 cloves garlic, minced
1 shallot, finely diced
8 scallions (spring onions), finely chopped
2 medium cucumbers, peeled, seeded and diced or 1 large English cucumber,diced
1 packed cup fresh Italian flat leaf parsley, finely chopped
1 packed cup fresh cilantro, finely chopped
1 packed cup fresh mint, finely chopped
3 red tomatoes, medium dice
large mixing bowl
glass measuring cup
The Cracked Wheat
Pour the Bob's Red Mill Bulgur Wheat into a large bowl with the sea salt and pour the boiling water over it.
Give it a stir to dissolve the salt.
Cover bowl with plastic wrap and put into the refrigerator until completely cooled... about one hour.
The wheat will absorb all the liquid in about 15 minutes.
Dressing for Tabouli
In a glass measuring cup, whisk together the olive oil, garlic, and lemon juice.
Set aside till the vegetables and herbs are cleaned, chopped and measured.
Chop, Mince, Cut All The Vegetables
Measure, chop, mince, slice and cut up all the herbs and vegetables for the tabouli.
Add the Fresh Herbs and Vegetables
Once the wheat is cooled, add all the prepared herbs, vegetables, dressing and toss together.
Add more lemon juice and salt till it meets your taste requirements.
HINT: This salad is best eaten within 24 hours after mixing in the herbs and veggies.
This salad makes a perfect spring or summer meal. Hummus, whole wheat pita bread, assorted olives, pickled carrots and tabouli salad creates a fast instant meal. I like to plan this for weekends to have on hand when guests show up unannounced.
Tabouli travels well for a picnic, outdoor buffet, office luncheon or church "pot blessing"!