LillyPad Low Carb Tabbouleh

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LillyPad Low Carb Tabbouleh
A lovely low carb version of this cold salad classic.
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Course Side Dish
Servings
people
Ingredients
Course Side Dish
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rice (chop finely) the cauliflower in a food processor or use a grater.
  2. Add parsley, mint, green onion and garlic into food processor to chop more finely, if desired.
  3. Place cauliflower rice, parsley, mint, green onion and garlic into a large bowl. Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.
  4. Serve chilled or at room temperature. Store covered in the fridge for up to one week.
Recipe Notes

If you are following an Ideal Protein protocol: One serving (1/3) of this recipe counts as 1 cup of select vegetables and 1 cup of unlimited vegetables.

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