Puffed Brown Rice Tabbouleh with Red Cabbage
This refreshing salad combines classic tabbouleh ingredients but substitutes puffed brown rice for traditional bulgur and adds red cabbage for color and crunch.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Airtight container
- Whisk
- Microplane
- Refrigerator
Ingredients
- 3 cups finely chopped red cabbage
- 3 cups unsweetened puffed brown rice
- 1 1/2 cups tightly packed mint leaves (chopped)
- 1 cup tightly packed parsley leaves and slender stems (chopped)
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice (plus more to taste)
- 2 teaspoons prepared yellow mustard
- 1/2 teaspoon salt (or to taste)
- Zest of 1 large lemon
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