Tabbouleh is a Lebanese dish that’s traditionally made with lots of chopped parsley and mint, bulgur wheat, and often, ripe tomatoes. It’s simple to make and one of my summer favorites.
As we head into colder months, I wanted to translate this summer classic into a side dish for fall meals, featuring cauliflower, carrots, and golden beets. The salad is herby and bright, and it’s a great way to eat fresh foods, even in the fall and winter.
To make this salad, I thinly shave cauliflower, then mix in with julienned carrots and golden beets. Tossing these vegetables with lemon juice and salt works like a simple marinade, rendering the vegetables supple with just a bit of crunch.
The vegetables get tossed with the more traditional tabbouleh ingredients – tender bulgur, lots of parsley, scallions, and olive oil, plus a splash of sherry vinegar.
By the way, sherry vinegar is my kitchen secret that makes everything from salads to soups sing. Try it!
I like to prep my vegetables on a mandolin using the regular blade and the julienne setting to make super thin and uniform pieces. If you prefer, the vegetables can be grated instead.
Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets Recipe
This salad is best if you can give it a full 30 minutes to rest before serving. It can also be made up to 3 days ahead and kept refrigerated.
To make this dish gluten-free, substitute quinoa for the bulgur. (Follow package directions to cook the quinoa.)
Ingredients
- 1 cup bulgur wheat
- 1/2 teaspoon kosher salt
- 1/4 head medium cauliflower
- 2 medium carrots, peeled and trimmed
- 2 small golden beets, peeled and trimmed
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- 2 cups minced parsley
- 1 bunch scallions, trimmed and minced
- 1 tablespoon sherry vinegar
- Ground black pepper or to taste
Special Equipment:
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