Puffed Rice Tabouli

I haven't had tabouli in years! I was so excited when I came across this recipe from Nature's Path.

This salad is perfect for summer (or winter or spring or fall :), it's so refreshing. It combines classic tabbouleh ingredients but substitutes puffed brown rice for traditional bulgur or couscous. Red cabbage isn't a traditional ingredient in tabouli its adds a little crunch and color to the salad.

Ingredients: 

• 3 cups Red Cabbage, finely chopped
• 3 cups unsweetened Rice Puffs*
• 1 1/2 cups Fresh Mint Leaves, chopped
• 1 cup Parsley, chopped
• 3 tablespoons Olive Oil
• 3 tablespoons Lemon juice
• 2 teaspoon Yellow Mustard
• 1/2 teaspoon Salt, or to taste
• Zest of 1 lemon

*be sure to use the unsweetened variety. 

Directions: 

1. In a large bowl, combine cabbage, puffed rice cereal, mint, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and lemon zest.
3. Pour dressing over salad and toss to coat. 
4. Add more lemon juice if needed. 

*be sure to use the unsweetened variety of puffed rice cereal.