Name: Carrot & Coconut Tabouli
Ingredients: 5 large carrrots (grated); 1 cup shredded unsweetened coconut; 1 cup chopped dried figs; 1 cup raw walnuts; 1 bunch parsley (chopped); 0.5 bunch cilantro or mint (chopped); 1 lemon (juiced); 2 tablespoons white balsamic vinegar; 0.5 cup olive oil; 0 fresh ground pepper and salt to taste; 6 lettuce leaves (such as romaine or Bibb)

Carrot & Coconut Tabouli

Print Recipe

Course Dips, Spreads & Hummus, Vegetable Dishes

Servings 6 servings

Ingredients

5 large carrrots grated
1 cup shredded unsweetened coconut
1 cup chopped dried figs
1 cup raw walnuts
1 bunch parsley chopped
0.5 bunch cilantro or mint chopped
1 lemon juiced
2 tablespoons white balsamic vinegar
0.5 cup olive oil
fresh ground pepper and salt to taste
6 lettuce leaves such as romaine or Bibb

Instructions

Combine the first six ingredients in a large bowl.In a separate bowl, whisk together the lemon juice, vinegar, and olive oil to make a dressing. Season dressing with salt and pepper, and combine with tabouli ingredients.Scoop out tabouli onto lettuce leaves, and serve. (Recipe♦238)

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Carrot & Coconut Tabouli

Carrot & Coconut Tabouli

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