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Raw Tabbouleh Salad

This plant-strong vegan recipe for Raw Tabbouleh Salad is extremely tasty. But not only is it pleasant for your taste buds; it is also versatile for your table. You can use it as an appetizer salad, a side dish, or even lunch. It is also healthy and doesn’t make you feel bloated like other foods. It’s light and refreshing, and I can’t wait for you to try it! Here’s how to prepare it:

I am so ready to eat this fresh, summer salad! With so many vibrant colors, it looks absolutely delicious! It only takes around 15 minutes to prepare this Raw Tabbouleh Salad recipe, and it yields approximately 3 cups. Hopefully you will enjoy this vegetarian salad as much as I do, and please let me know if you have any questions and/or if you liked it. Enjoy!



3 bunches of parsley (curly leaf), finely chopped

3 roma tomatoes, diced

½ of a yellow or white onion (yellow is usually sweeter), chopped

1/3 cup of bulgur wheat, dry

2 large pinches of dried mint (you can check your local Mediterranean grocery for this)

½ tsp salt

1 large (or 2 small) lemon, juiced



Soak the bulgur wheat in 1/3 cup plus 3 Tbsp of water until the water is absorbed and the bulgur wheat has softened.


Chop the parsley in a food processor with the “s” shaped blade. I like to chop it finely so there aren’t big pieces of parsley.


Core the tomatoes and just use the outside (no seeds). Dice the outside of the tomatoes. Make sure not to over chop them because they will become mushy. You can use a serrated knife which makes it easier to cut tomatoes.


Chop the onion into small pieces.


Mix the parsley, tomatoes, and onions in a large bowl. (This looks so colorful and delicious! I can’t wait until it’s ready to eat!)


Add the bulgur wheat, the dried mint, the lemon juice, and the salt.


Stir and enjoy the tabbouleh salad! (I like to buy pita bread, cut it into pieces, and toast it to eat with my Tabbouleh. You can also use store-bought pita chips.)


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