Tuesday, July 20, 2010

AtV Tabbouleh Salad

Let me preface this with the silly fact that I've never in fact had "real" Tabbouleh Salad- this is mainly due to my gluten intolerance (traditional Tabbouleh consists of Bulgur Wheat as the main ingredient) and also because, well, I've simply never been in the mood to try my hand at making it. That is, until yesterday. 
I was hungry after a long day of work, and I new that I wanted something that would fill my tummy, and hit all of my favorite flavor notes: sweet, salty, and acidic. This turned out to be a pretty magical dish, very simple, and also a perfect travel food (I say this as I'm plan another camping trip for this weekend).
AtV Tabbouleh Salad
Step 1. Prep: 
In two separate containers: 
Soak 1 cup of Raw Oat Groats overnight (8 hours)
Soak 1 cup of Raw Cashews overnight (8hours)
Step 2. AtV Tabbouleh Salad Dressing:
In a deep bowl whisk together the following
6 Tbsp Extra Virgin Olive Oil
4 Tbsp Apple Cider Vinegar
2 Tbsp Lemon Juice
1 Tbsp Mellow White Miso
1 to 2 Tbsp Medjool Date Paste (or liquid sweetener of choice, to taste) 
1/2 tsp Garlic Granules
1/2 tsp Lemon Pepper (or more to taste)
1/4 tsp Celery Seed - ground
Step 3. Making your Tabbouleh Salad:
Separately pulse (or chop) your Oat Groats and Cashews in food processor, or by hand (the latter could take more time)
--- Add Oat Groats and Cashews together in a mixing bowl
--- Toss with Tabbouleh Dressing
--- Add the following:
1 tsp dried Parsley//or//Fresh minced Parsley to taste
1 tsp dried Cilantro//or// Fresh minced Cilantro to taste
--- Toss again
Now for the fun part: Add whatever veggies you want to your salad! I added the following chopped veggies:
Red Onion
Green Bell Pepper
Thanks for stopping by lovies~


  1. You are a GENIUS. I've been looking for some use for oat groats, and here it is. Thank you!

  2. Molly! You are TOO kind! I hope it turns out to your liking, keep me posted if you make it, k?

  3. i agree with molly!!! thank you so much for coming up with this recipe!!!


  4. I haven't had your tabbouleh yet, but I love it because it's basically parsley salad. While I'm not a big fan of wheat bulgur, the main flavor in the tabbouleh that I could get in Chicago wasn't wheat, but tons of parsley.

    You should try making it greener!

    I've bought parsley several times with the idea (dream) of making good tabbouleh, but I never do. Even though parsley is amazingly nutritious.

  5. Hey Nelly! Thank you SOSO much for the comment! I'm superduper flattered. - XOXO

    Hi Greg!
    I meant to note on this post how bummed out I was that I didn't have fresh Parsley and Cilantro - you are SO right that this dish needs more green. I'll be making it again tommorrow with fresh herbs and I can barely stand the wait! :)
    Also - congrats on the bundle. He's a lucky boy to have such amazing parents. <3

  6. That looks really delicious!! Writing down the recipe right now.
    I make mine with sprouted quinoa. Can you eat that grain sprouted? I like it, some don't so much.
    Peace and Raw Health,