Cauliflower Tabbouleh Salad Recipe | Kikkoman Corporation

This recipe uses cauliflower instead of couscous to make tabuleh, and adds a bit of flavor with soy sauce in the seasoning.

Cooking time

20 minutes

Calories

141kcal

Sodium

0.2g

Nutrition facts are for one serving.

Ingredients(Servings: 3)

Directions

Using a small knife, shave pieces off the surface of the cauliflower until you have about 50 g (1-3/4 oz.). Pour on the lemon juice.
Cut the cucumber and bell pepper into 5 mm (1/4 in.) cubes. Blanch the tomato to remove the skin, then cut into 1 cm (1/2 in.) cubes.
Drain the tuna and cut into small pieces. Remove seeds from the olives if necessary.
Combine (1)-(3), onions, parsley and sesame seeds, then add (A) and mix well. Serve in a glass and garnish with cilantro if desired.

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.