Best New Age Tabbouleh Salad Recipes

LEBANESE TABBOULEH SALAD

Steps:

• In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
• Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
• Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
• Serve at room temperature or cold, with lettuce if desired.

NEW-AGE TABBOULEH SALAD

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. :-).

TABBOULEH

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.

KALE TABBOULEH

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.

TABBOULEH SALAD

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.

LEBANESE TABBOULEH

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.