August 31 2021 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Low carb tabouleh (Middle eastern parsley salad)
An easy low carb side dish with a Mediterranean flair. Our version of tabouleh with crispy cauliflower rice instead of crushed bulgur is super fresh and nutritious.
USMetric
servingservings
Ingredients
Low-carb tabouleh
- 4 oz. (7 cups) 110 g (1.6 liters) fresh parsley
- 1 oz. (5 tbsp) 28 g (75 ml) fresh mint
- 2 oz. (9 tbsp) 55 g (130 ml) scallionscallions
- 2 (8 oz.) 2 (230 g) tomatotomatoes
- ½ cup 120 ml raw cauliflower rice
- 2 tbsp 2 tbsp olive oil
- ½ ½ lemon, juicelemons, juice
- salt and ground black pepper
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Making low carb simple
Instructions
- Finely chop the parsley, mint, and scallions. Dice the tomatoes. Shred the cauliflower if need.
- Add all the ingredients to a bowl with lemon juice and olive oil. Mix and serve.
