Keto Tabbouleh Salad

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    1 min

  • ready time

    ready time

    26 min

Keto Tabbouleh Salad

18 ratings

Tabbouleh is such a flavorful salad and makes me wonder why I don’t make it more often! Normally, the salad is made with bulgar wheat, but I used cauliflower rice instead which is just as delicious!! You can serve the salad right away, but it is way better if it is allowed to sit for a couple hours in the fridge first.

  • Net Carbs

    4 g

  • Fiber

    3.3 g

  • Total Carbs

    7.3 g

  • Protein

    2.6 g

  • Fats

    14.2 g

157 cals

Keto Tabbouleh Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cauliflower Rice

    Cauliflower Rice

    1 cup

  • Parsley

    Parsley

    3-¼ cup

  • Olive Oil

    Olive Oil

    ¼ cup

  • Lemon Juice Raw

    Lemon Juice Raw

    ¼ cup

  • Spices Coriander Seed

    Spices Coriander Seed

    1 tsp

  • Kosher Salt

    Kosher Salt

    ½ teaspoon

  • Roma Tomatoes

    Roma Tomatoes

    1 plum tomato

  • Kosher Salt

    Kosher Salt

    ½ teaspoon

  • Scallions

    Scallions

    2 medium

Recipe Steps

steps 6

26 min

  • Step 1

    Heat cauliflower rice in microwave until hot. Let cool in refrigerator.
    Step 1
  • Step 2

    Wash and chop parsley into a very small mince.
    Step 2
  • Step 3

    Combine olive oil, lemon juice and ground coriander as well as ½ teaspoon kosher salt to make a vinaigrette.
    Step 3
  • Step 4

    Dice roma tomatoes and add ¼ teaspoon of kosher salt. Mix and place in a strainer over a bowl.
    Step 4
  • Step 5

    Combine cauliflower rice, parsley, lemon vinaigrette, diced tomatoes with liquid drained, ¼ teaspoon of kosher salt and sliced scallions. Taste salad and adjust seasonings adding more salt or even black pepper.
    Step 5
  • Step 6

    Serve chilled!
    Step 6

Comments 16

  • branno

    branno a year ago

    I also add radishes, cucumber & red onion & use less parsley.

    • Paleovore

      Paleovore a year ago

      Make sure you use curly parsley, NOT flat Italian parsley. More lemon juice. If you can find the small paper boxes of spices at a natural grocery, they make a blend called “Middle Eastern” I believe. Gives it just a little more oomph. I make enough dressing for a week (x3) and it just gets better. This recipe is only 2 servings, IMO. Put the dressing ingredients in a jar and shake it up with a small clove of garlic. Cucumber is also a nice addition.

      • ExcellentArugula802200

        ExcellentArugula802200 2 years ago

        I love Tabouli (Armenian spelling) but get heartburn from the bulgar. Thank you for the low carb version! I just ate two servings and not only is it delicious, but no heartburn in sight!

        • FantasticCauliflower831756

          FantasticCauliflower831756 4 years ago

          Used fresh coriander in stead of parsley much better

          • Elise

            Elise 5 years ago

            Doubled the recipe for family dinner ... great flavours!

            • Maria

              Maria 5 years ago

              It is amazing! Just add pepper! Thank you so much!

              • Akreyno

                Akreyno 5 years ago

                Delicious!

                • Kittylou who

                  Kittylou who 6 years ago

                  Just what I was craving. So great to see a way to make tabbouleh Keto friendly!

                  • 4verity

                    4verity 6 years ago

                    Loved it!

                    • Anonymous

                      Anonymous 6 years ago

                      Never again. It was bitter. Parsley is a garnish not the main ingredient in a salad

                      • Wendy02891

                        Wendy02891 a year ago

                        Curly parsley is to attract butterflies laying eggs. Flat-leafed parsley is to attract diners to the table.

                      • Fmd

                        Fmd 2 years ago

                        Use flat leaf parsley not curly. (Even though the pic shows curly! ) also choose smaller leaved younger parsley if possible

                      • MarvellousAvocado729125

                        MarvellousAvocado729125 3 years ago

                        😆

                      • StupendousRadish538763

                        StupendousRadish538763 3 years ago

                        You can always change the parsley to your own liking. I know I don’t like curly so I would use flat leaf/Italian parsley. I’d probably mix it with kale as romaine too. It’s always best to know your personal preferences.

                      • BGableman

                        BGableman 4 years ago

                        The main ingredient in Tabbouleh IS parsley and bulgar.

                      • AnnMail

                        AnnMail 6 years ago

                        1. Did you use Italian parsley? It is less bitter than the curly stuff used for garnish. Also Tabbouleh is by definition supposed to be primarily parsley.