Sqirl's Famous Vegan "Kabbouleh" Salad

By • October 17, 2014 0 Comments

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Author Notes: Kabbouleh salad with kale, crumbled cauliflower, puffed rice, currants and aleppo pepper julia sherman

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Serves 4

Salad

  • 1 cup chopped curly kale
  • 1 / 4 cups cauliflower
  • 1 / 2 cups cooked brown rice
  • 1 tablespoon scallion
  • 1 / 2 pomegranate, seeded
  • 1 tablespoon sumac
  • 1 teaspoon aleppo pepper
  • 1 pinch salt

Dressing

  • 2 cups red wine vinegar
  • 1 pinch sugar
  • 1 pinch salt
  • 1 garlic clove
  • 1 sprig thyme
  • 1 cup dried currants
  • 1 / 4 cups olive oil
  1. To make the Crispy Rice, spread cooked brown rice out in a thin layer on a baking sheet. Let it dry on the counter for 6 hours.
  2. In a large sauté pan, heat 2” of GMO free Canola oil until bubbling. Fry the brown rice until golden brown. Remove with a slotted spoon and place on a few layers of paper towel to absorb excess oil.
  3. Combine 2 cups of red wine vinegar with a pinch of sugar and salt to taste, thyme and a smashed garlic clove. Add 1 cup of currants. Bring up to boil and let sit until currants are plump. When cool, strain off liquid and save for dressing.
  4. In a separate dish, add 2 tbs of the vinegar from the currants, olive oil, salt and pepper, whisk to combine completely.
  5. Take a quarter of raw cauliflower and place, roughly chopped, into the Cuisinart and pulse until finely chopped.
  6. Take a head of curly green kale (washed and dried), and remove the ribs. Place the Kale leaves in a Cuisinart and pulse until crossly chopped.
  7. Chop 1 scallion finely, including the green top. Chop 1 Persian cucumber into 1/4” triangles.
  8. Pick pomegranate seeds from fruit and add to bowl.
  9. Mix all ingredients together, add dressing, and adjust seasoning. Adding any additional components that you may desire.

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