This Mexican tabouli salad is a refreshing spin on traditional tabouli. Using fresh herbs, vegetables and citrus flavors to make a tasty gluten free side dish.
Summer is the time for salads in our house. I crave cold, crunchy foods and with the abundance of fresh vegetables I usually have some sort of salad for lunch or dinner. I recently made a gluten free cauliflower tabouli salad that brought back memories of my childhood, but today I felt like giving it a twist. Adding some cilantro, jalapeños, citrus and cumin resulted in this tasty Mexican tabouli salad.
My husband LOVED this dish. Seriously he went on and on about it which was great because it’s a healthy dish. I’m the vegetable freak in the family so anytime I can get my them to eat more vegetables, I’m very psyched. As I mentioned this was gluten free too because I used cauliflower instead of bulgar wheat.
So what all do I have in this salad? Better yet, what don’t I have. There are bell peppers, jalapeños, red onions, cauliflower, zucchini, carrots, parsley and cilantro most of which came from our garden. You can substitute whatever veggies you want in this salad but I recommend keeping the peppers, cilantro and jalapeños.
The dressing is very similar to the cilantro dressing I use in my pork tacos with coconut tortillas that I posted a long time ago. It has lime and orange juice, jalapeños, cilantro, garlic and cumin. If you like this citrusy combination then here are a few more recipes you might like.
Mexican tabouli salad recipe
On to our recipe. First thing you want to do is pulse about a quarter head of cauliflower in the food processor to make cauliflower rice. Clean out the food processor and add your dressing ingredients: olive oil, lime juice, orange juice, jalapeño, cilantro, garlic, cumin and salt. Process and set aside for later.
Add the cauliflower rice to a big bowl and then cut all your vegetables into small pieces. Mince your herbs and then add everything to the bowl. Toss the vegetables and dressing together and refrigerate. Eat it immediately or let it refrigerate for better taste.
This makes a lot of salad. We happily ate it for a few days. It never got soggy either. I hope you like this Mexican spin on tabouli salad and if you would like to try my recent gluten free cauliflower tabouli click here. Enjoy!
- 2 cups cauliflower (riced)
- 1 cup bell peppers, cut into small pieces
- ½ cup red onion, cut into small pieces
- 1 cup zucchini, cut into small pieces
- ½ cup carrot, cut into small pieces
- ½ cup parsley, chopped very fine
- ¼ cup cilantro, chopped very fine
- ½ cup cilantro
- 1 orange, juiced
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 2 large garlic cloves
- 1 large jalapeno
- ¼ cup lime juice
- ¼ cup olive oil
- In a food processor add ½ cup cilantro, orange juice, lime juice, olive oil, cumin, salt, garlic and jalapeno and process to make the dressing.
- In a large bowl, add all your vegetables and pour the dressing over.
- Mix well and refrigerate.