No-Grain Tabouli
All the yummy deliciousness of Tabouli -- without the grains!
Servings: 1 bowl
Ingredients
For the sauce....
- 4 Tablespoon olive oil Use real olive oil, not the questionable stuff from the store!
- 2 teaspoon dijon mustard
- 2 teaspoon another mustard whatever you have
- 2 teaspoon raw apple cider vinegar or any vinegar you'd like to use
- Sea salt & pepper to taste
- Or instead of the mustard and vinegar you could try using a little lemon juice with the olive oil and salt & pepper for another good flavor, which is what my original Tabouli recipe calls for.
- Another dressing option: you could add an Asian twist – use a little fermented soy sauce vinegar & a bit of sugar
- I just made up one more dressing option and loved it: 3 Tablespoon raw honey 2 Tablespoon peanut butter, 2 Tablespoon fermented soy sauce, 3 Tablespoon olive oil, 1 1/2 Tablespoon mustard
For the veggies…
- About half a head of cauliflower This should be VERY lightly steamed since cauliflower is a cruciferous veggie and could mess with your thyroid if eaten raw
- About a pound of Brussels sprouts Same as above
- About half a pound carrots
- Optional ideas I was thinking would also be good: green onion, parsley
- If you use the Asian dressing above you could add toasted sesame seeds
- Crispy pecans for the top as you're serving it
- Shredded cheese – Romano or Parmesan is yummy for the top as you're serving it
Instructions
- Mix sauce ingredients together well, set aside. Run the veggies through your food processor, enough to make 4 cups or so, and toss it together with the sauce. Add the toppings as desired.
- Makes about 4 cups, but none of this is exact and it doesn't matter, you can play with it and add more spices or sauce or whatever you think it needs to your taste.
- Eat it plain like a salad, or if you're not watching your carbs, eat it with some organic crackers. (Have you tried sourdough crackers?)