This has become one of my favorite Raw Vegan Salads to make in the Summertime!
It’s light, refreshing and makes amazing leftovers!
Not to mention, Parsley is a powerful herb that is full of Vitamin K, Vitamin C, Calcium, Iron, and Antioxidants!
It also keeps your teeth and gums healthy, balances body fluids, keeps your eyes bright and sparkly, and is great for your digestive health!
That makes it a win, win, win, win, win!!
This recipe takes about 30 minutes (most of the time you are chopping) to make and leaves you with leftovers for about 3-4 days!
Raw Vegan Tabbouleh Salad
1 (Medium Sized) Head of Cauliflower
4 Roma Tomatoes (or Red Bell Pepper if avoiding Tomatoes)
3-4 Bunches of Parsley
1 Bunch of Green Onions
¼ Red Onion
1 Cup of Lemon Juice
2 Tbsp Braggs Liquid Aminos
What to do:
Dice the Tomatoes (or Red Bell Peppers), Parsley, and Onions.
Use a food processor to turn your Cauliflower into Cauliflower “Rice”
Juice 1 cup of Fresh Lemon Juice
Mix all your ingredients together… and Voila!
You can also make a simple Tahini Dressing if you want even more flavor!
Just add equal parts Sprouted Tahini Butter and Lemon, Garlic powder, and Braggs Liquid aminos to taste!
Tell me this doesn’t look YUMMY!
You’re Welcome in advance
~Coach Rebecca Wolf