Low Carb Tabbouleh

5 from 1 vote

This low carb tabbouleh is my version of the Lebanese classic herb salad. It's light and fresh, and the perfect side dish for a spring or summer meal. Keto, gluten free, and dairy free recipe.

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Prep Time 15

Total Time 15

Makes: 6 Servings

Net Carbs: 3

Calories: 107

Ingredients Method Nutrition Notes

Ingredients

US CustomaryMetric

7 oz flat leaf parsley
8 oz riced cauliflower cooked and cooled
¼ cup chopped fresh mint
2 green onions finely chopped
6 cherry tomatoes diced
¼ cup extra virgin olive oil
2 tbs lemon juice
salt and black pepper

Step-by-Step Instructions

Finely chop the parsley (stalks and leaves), and place it in a large bowl.
Next, add the chopped fresh mint, cauliflower rice, cherry tomatoes, and green onions.
Add your finest extra virgin olive oil, fresh lemon juice, salt and black pepper. Mix it all together.
Transfer the tabbouleh to a serving bowl, cover, and leave in the fridge for at least 30 minutes.

Nutrition

Calories: 107kcalCarbohydrates: 6gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 125mgFiber: 3gSugar: 2gNet Carbs: 3g

Notes

3g net carbs per serving (one sixth of the tabbouleh salad)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.