This recipe is provided by Rosangela at Seattle Catering
This is a fresh and very light version of “tabouli.” The taste is terrific and versatile. You can use any of your favorite dressing recipe. Great salad to have in the fridge in the summer. If you want to last 3 to 4 days in the fridge choose vegetables that does not get to soft, like tomatoes for example.
I hope you and your family enjoy this salad as much as my family enjoyed!
Method
Grate 1 head cauliflower into grain-size pieces with a box grater.
2 carrots, grated
1 bunch parsley, chopped (basil or cilantro)
4 stacks of celery, chopped
1 red pepper, diced
1 Jalapeño pepper, diced (optional)
Dressing
Extra virgin olive oil, white balsamic vinegar and salt, to taste
Or
1/3 cup lemon juice,
3 tablespoons olive oil,
2 tablespoons soy sauce,
2 chopped scallions,
2 tablespoons chopped mint in a large bowl.
Season with salt and pepper.
Thanks to Beth for hosting another Wanderfood Wednesday.
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