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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.  (Recipeā™¦238)