Tomato and Cabbage Tabbouleh


This one is from Bon Apetít and was quite a lovely use for those ripe red tomatoes and head of cabbage. It’s a seasonal trifecta as the mint in the PYO herb garden is usually at peak just as these ingredients are rolling through the share boxes.  3 cups of mint sounds excessive until you taste the salad in action, it all works beautifully.  It can be adjusted easily for gluten free or paleo diets.

I subbed quinoa for the bulgur, you could even leave out the grains entirely and serve it as a side dish instead.  

When working with fresh and ripe tomatoes and cabbage, it’s all good!

Thanks to Bon Apetít for the inspiration, and click here to try it yourself!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A busy mother of two, Jess loves keeping her family fed by honest local food. She is involved with the Westford Community Garden Working Group, Friends of Fat Moon, and is the current chair of the Westford Strawberries ‘N Arts Festival.