New Age Tabbouleh Salad Recipes

NEW-AGE TABBOULEH SALAD

It's summer and it's hot. What I want...what I crave...is to eat something delicious, refreshing and healthy, and that's how this brown rice tabbouleh was born. It's the perfect salad to have with grilled anything, or to bring to a potluck. And you know you're being good to yourself in every way possible.

Provided by evelynathens

Categories Low Protein

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

New-Age Tabbouleh Salad image

Steps:

Combine all salad ingredients in a large, resealable bowl.
Whisk together dressing ingredients, adding salt and pepper to taste. Toss salad with dressing. Taste salad (try to get a little of everything on your fork), add a little more lemon, if necessary. Adjust seasoning.
Refrigerate at least 2-3 hours before serving to allow flavours to mingle and love each other. Mix salad well before serving to redistribute dressing. :-).

Nutrition Facts : Calories 346.3, Fat 19.7, SaturatedFat 2.8, Sodium 36.8, Carbohydrate 39.5, Fiber 4.8, Sugar 4.1, Protein 5.1

Ingredients

4 cups cooked brown rice, cooled
1 1/2 cups zucchini, seeded and small dice
1 1/2 cups English cucumbers, seeded and small dice
20 -25 grape tomatoes, halved (quartered, if large or cherry tomatoes)
1 medium purple onion, small dice
1 cup parsley, packed and minced
1/2 cup cilantro, packed and minced
1/2 cup spearmint, packed and minced
1/2 cup fresh lemon juice
1/2 cup olive oil
2 teaspoons yellow mustard
1 1/2 teaspoons ground cumin
salt and pepper, to taste

TABBOULEH

Provided by Ina Garten

Categories side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

Tabbouleh image

Steps:

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

KALE TABBOULEH

Here's the thing about tabbouleh salad: Most of the ones I've had invert my preferred proportion of bulgur to parsley. What you usually get is a bowl of tabbouleh studded with bits of parsley. I like a salad that is mostly parsley, studded with grains of tabbouleh. I pictured a generous ratio of green to tan, but with kale standing in for parsley. It has a hint of parsley's pleasing bitterness, but is far milder, which means that this tabbouleh salad didn't have to be just a side dish, one best eaten in small portions. Instead, I could eat a whole bowl of it - a dream for a raw kale devotee.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kale Tabbouleh image

Steps:

Cook bulgur according to package instructions. Cool.
In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 335 milligrams, Sugar 3 grams

Ingredients

2/3 cup fine bulgur
3 tablespoons lemon juice
1 shallot, finely chopped
2 teaspoons ground cumin
1 1/4 teaspoons fine sea salt, more as needed
1/2 cup extra-virgin olive oil, more as needed
1 bunch kale, stems removed, leaves finely chopped (5 cups)
2 large ripe tomatoes, diced (about 2 cups)
1/2 cup torn mint leaves
1/2 cup diced radish
Black pepper, as needed

TABBOULEH SALAD

A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!

Provided by Galley Wench

Categories African

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 15

Tabbouleh Salad image

Steps:

Combine bulgur, boiling water, and salt in a bowl.
Cover and let stand 15-20 minutes, or until bulgur is chewable.
Add lemon juice, garlic, oil, and mint, and mix thoroughly.
Refrigerate 2-3 hours.
Just before serving add the vegetables and mix gently.
Correct seasonings.
Garnish with olives.

Nutrition Facts : Calories 132, Fat 7.1, SaturatedFat 1, Sodium 447.4, Carbohydrate 16.1, Fiber 4, Sugar 1.3, Protein 2.8

Ingredients

1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice or 1/4 cup lime juice
1 teaspoon garlic (crushed)
1/2 cup chopped scallion (include greens)
1/2 teaspoon dried mint flakes
1/4 cup olive oil ((good quality)
fresh black pepper
2 medium tomatoes (diced)
1 cup fresh parsley (chopped and packed)
1/2 cup cooked chickpeas (optional)
1 chopped green red bell pepper (optional)
1/2 cup coarsely grated carrot (optional)
1 chopped cucumber (optional)

LEBANESE TABBOULEH

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, appetizer

Time 30m

Yield 6 appetizer spread servings, 4 salad servings

Number Of Ingredients 10

Lebanese Tabbouleh image

Steps:

Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams

Ingredients

1/4 cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
1/4 cup extra virgin olive oil
1 romaine lettuce heart, leaves separated, washed and dried

More about "new age tabbouleh salad recipes"

AUTHENTIC TABBOULEH SALAD - LITTLE SUNNY KITCHEN

Web May 4, 2023 Chop the herbs and vegetables small. In a large bowl, combine the soaked bulgur wheat, chopped parsley, mint, onion, and …
From littlesunnykitchen.com
5/5 (21)
Total Time 20 mins
Category Salad
Calories 305 per serving

Wash the bulgur wheat and let the water run clear, then let it soak in the lemon juice for at least 5 minutes, but it's preferred if you leave it for longer until the salad is ready and you can mix in the bulgur. It should double in size and before quite soft.
Chop the parsley and mint leaves finely. I usually remove most the stems especially if they're hard, and work with the leaves. Don't skip the mint leaves, as they add a lot of flavour and give that lovely freshness to your salad.

New Age Tabbouleh Salad Recipes

NEW-AGE TABBOULEH SALAD

TABBOULEH

KALE TABBOULEH

TABBOULEH SALAD

A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!

LEBANESE TABBOULEH

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

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