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No-Grain Tabouli

All the yummy deliciousness of Tabouli -- without the grains! 
Servings: 1 bowl
Author: Joe via Kelly the Kitchen Kop


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


  • 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?)