Puffed Rice Tabouli

I haven’t had tabouli in years! I was so excited when I came across this recipe from Nature’s Path.

This salad is perfect for summer (or winter or spring or fall :), it’s so refreshing. It combines classic tabbouleh ingredients but substitutes puffed brown rice for traditional bulgur or couscous. Red cabbage isn’t a traditional ingredient in tabouli its adds a little crunch and color to the salad.

Ingredients: 

  • 3 cups Red Cabbage, finely chopped
  • 3 cups unsweetened Rice Puffs*
  • 1 1/2 cups Fresh Mint Leaves, chopped
  • 1 cup Parsley, chopped
  • 3 tablespoons Olive Oil
  • 3 tablespoons Lemon juice
  • 2 teaspoon Yellow Mustard
  • 1/2 teaspoon Salt, or to taste
  • Zest of 1 lemon
*be sure to use the unsweetened variety. 

Directions: 

  1. In a large bowl, combine cabbage, puffed rice cereal, mint, and parsley.
  2. In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and lemon zest.
  3. Pour dressing over salad and toss to coat. 
  4. Add more lemon juice if needed. 

*be sure to use the unsweetened variety of puffed rice cereal.

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