Carrot Green Tabbouleh Salad with Cauliflower Rice
All of the flavors of a classic tabbouleh, but with lower carbs and fresh carrot greens!! Perfect to use your garden fresh herbs!
The incredible, edible…green? I’ll admit, when I started trying for zero (or a lot less) waste in my kitchen, some of the veggie greens were a bit intimidating. Carrot tops were pretty high on that list. They didn’t really have a flavor and I could see why people, well, threw them away! But, there is something great about being neutral. Seriously. What would the world be without the wall flowers or people behind the scenes of anything?! The magic of these greens is just that! They tend to absorb what I put with them, and for that reason, are great for dishes that can sit overnight and marinate (check out my chimichurri or gremolata recipe!). Not only does this help create a flow of the flavors throughout the dish, but also adds more volume for some of those hard to get herbs! (hey, I’m a girl with a budget, no shame in that!)
Versatility is key. With most dishes, even some of my favorites, my brain tends to wonder on how I could change this next time or tweak it for a different meal pairing. No, despite the negative connotation, this is not just being critical of my cooking, but also playing to different palates. This dish is no different, and while the sweet from the mint plays very nicely with the tangy from garlic and onion, there is always room to add a few stand outs and my brain went to garnishes! Some of my favorites when I make tabbouleh are feta cheese and Kalamata olives. Having a few items to play with is half the fun!
Harvesting a batch of carrots and looking for some fun ways to cook with them? Try out some of these:
Kohlrabi and Carrot Fritters with a Cilantro Lemon Sauce
Curried Carrot and Turnip Soup
Pork Bahn Mi Salad with Pickled Carrots
Sunflower Microgreen Salad with Carrots and Almonds
Ramp, Carrot and Radish Kimchi
Roasted Root Vegetables under a Maple Dijon Sauce
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Carrot Green Tabbouleh Salad with Cauliflower Rice
Equipment
- Mixing bowl
- Kitchen knife
- Microwave or skillet to prepare your cauliflower rice
Ingredients
- 1 clove Garlic
- 1/2 squeezed Lemon
- 2 tsp Olive Oil
- Salt and Pepper
- 2 bunches Carrot Greens about 1 cup
- 1/4 medium Red Onion
- 1/2 large Cucumber
- 1 large Tomato
- 1 cup Cauliflower Rice, prepared
- 4 leaves Fresh Mint
- 1 bunch Parsley 1/2 cup
Instructions
- In mixing bowl, combine minced garlic, lemon juice, olive oil, salt and pepper. Stir together.
- Add chopped carrot greens, parsley and mint.
- Chop tomato, cucumber and red onion in small pieces and add.
- Prepare cauliflower rice per instructions (a great place to buy a frozen bag that can be easily steamed while you make this salad!). Add cooled cauliflower rice to the bowl and mix together.
- Ideally, let this sit for a few hours in the fridge before serving. Enjoy!Variation: this would be great with Kalamata olives added and/or topped with feta cheese for more flavor! Add a protein to make this a meal!
