If you’re missing that crunch and ‘body’ that wheat and pulses often lend to salads, then you should try this low carb cauliflower tabbouleh.
The raw cauliflower gives it a slight crunch, plus it’s SO good for you too! ;)
Crunchy, vibrant and packed with flavour – it really is a great salad to have with a braai or even as a light meal.
Servings: 4-6
Time: 10mins
Difficulty: easy
You will need:
1 small cauliflower / 1/2 a big one, grated
a small cucumber, diced {approx 1 cup}
1 large bunch of fresh parsley, finely chopped {approx 1 cup}
a handful fresh coriander, roughly chopped
2 cups rosa tomatoes / cherry tomatoes, finely diced
1/2 red onion, finely diced
salt
pepper
olive oil {approx 3 tbsp.}
juice of 1 lemon
handful baby spinach, finely chopped
Toss everything together in a large bowl – season to taste – and serve!
I’ve never really been a fan of salads drenched in creamy dressings, I prefer a simply, ‘clean’ vinaigrette-type dressing; something with olive oil and vinegar and/or lemon juice. Simple and easy, something that brings out the natural flavours of the salad ingredients.
This low carb cauliflower tabbouleh ticks all these boxes for me; a mixture of fresh ingredients, all brought together nicely with a simple and zesty dressing.
It’ll keep well in the fridge for a day or two, so it’s great to have on hand for a light lunch or to pack in hubby’s lunch box ;)
I quite like raw cauliflower, like I said, it adds a great crunch to salads and makes a fab crudité {raw veggies appetiser}.
It’s also one of those veggies the kids really love!
If you enjoyed this recipe – make sure to share it with a friend.
