Tabbouleh Salad Recipe

Tabbouleh slaw

  • serves 8
  • Easy

We’ve ditched the bulgar wheat, but kept all the herby loveliness of a classic tabbouleh in this ruby winter slaw. Sprinkle some sumac over the slaw before serving, if you like

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Ingredients

  • red cabbage 300g piece, finely shredded
  • tomatoes 300g, diced
  • red onion 1, finely chopped
  • pomegranate seeds 100g
  • flat-leaf parsley most of a large bunch, chopped 
  • mint a small pack, chopped

DRESSING

  • red wine vinegar 3 tbsp
  • pomegranate molasses 1 tbsp
  • extra-virgin olive oil 2 tbsp

Method

  • Step 1

    Ahead of the meal, mix the cabbage, tomatoes, onion and pomegranate seeds in a mixing bowl. Whisk the dressing ingredients with some salt and pepper, then stir through the salad until everything is thoroughly mixed. Keep in the fridge.

  • Step 2

    Take the salad out of the fridge about 30 minutes before you want to eat it so it can come to room temperature. Mix through the herbs just before serving.

Make one of our festive side dishes for Christmas here.

Salt and pepper parsnips

Try one of our other quick and easy vegan recipes here...

Vegan Fajita Bowl with Cauliflower Rice Recipe

Nutritional Information

  • Kcals 70
  • Fat 3.2g
  • Saturates 0.5g
  • Carbs 7.5g
  • Fibre 2.6g
  • Protein 1.7g
  • Salt 0.1g
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