Carrot Top Tabbouleh

Carrot Top Tabbouleh

Florida Coastal Cooking 


2 cups chopped carrot tops

1 clove garlic, minced

1/2 cup chopped onion

1 3/4 cups cooked bulgur wheat (I used chicken broth in the preparation as the cooking liquid)

2 large carrots, shredded

1 cup chopped slicing cucumber

1 cup chopped tomato

1 cup chopped green onion

Handful fresh mint, chopped

1/3 to 1/2 cup fresh lemon juice

1/8 cup good quality extra virgin olive oil

Coarse sea salt, fresh ground pepper, garlic powder, to taste


1. Mix the carrot tops through mint in a large bowl; whisk the lemon and olive oil in a smaller bowl and pour over carrot top mixture evenly.  Season with sea salt, fresh ground pepper and garlic powder.  Toss mixture gently, taste and add additional seasoning, if needed.