Delicious Living
  • 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

Puffed Brown Rice Tabbouleh with Red Cabbage

Lorna Sass | Delicious Living
  • Serves: 6 people

This refreshing salad combines classic tabbouleh ingredients but substitutes puffed brown rice for traditional bulgur and adds red cabbage for color and crunch. Ingredient tip: Puffed brown rice is rice's version of popcorn; be sure to use the unsweetened variety. Serving tip: To round out the meal, serve with hummus and whole-wheat pita bread.

  1. In a large bowl or storage container, combine cabbage, puffed brown rice, mint, and parsley. In a small bowl, whisk together oil, lemon juice, mustard, salt, and lemon zest. Pour dressing over salad and toss to coat. Add more lemon juice and salt, if needed. Serve immediately or refrigerate.

PER SERVING: 113 cal, 53% fat cal, 7g fat, 1g sat fat, 0mg chol, 2g protein, 12g carb, 2g fiber, 233mg sodium

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