Raw Vegan Fresh Parsley & Cashew Tabbouleh

Raw Vegan Fresh Parsley & Cashew Tabbouleh

During the summer I tend to lean towards the simpler meals because I can’t handle any more heat than I need to. I like to prepare many more vegetable and fruit meals to keep me feeling light, well hydrated yet still full.

Also, since I’m eating more raw vegan foods the meals almost always take under 30 minutes prepare and that makes life simple. Especially for those of us that are constantly busy during the summer days and nights. This recipe is refreshing, delicious, and simple, parsley tabbouleh is amazing and you don’t need many ingredients which is easy on your wallet. It’s an all around win-win.


First, pulse ¼ cup of cashews until roughly chopped and set aside.

Next, add the parsley and pulse until finely chopped and set aside.

You could add all remaining ingredients {fresh mint, red onions, cucumbers, and tomatoes} into the processor and pulse until chopped and combined. I personally like to pulse them separately.

Then, separate the diced ingredients into individual dishes. Strain the juice from the tomatoes and cucumbers so the recipe won’t turn to mush and be too wet.

Transfer the pulsed and drained ingredients {cucumbers, tomatoes, red onions, mint and parsley} to a mixing bowl.

Then add the olive oil, lemon juice, sea salt & pepper. Toss to combine everything.

Transfer to a serving dish and garnish with the chopped cashews, more fresh parsley and a lemon wedge if desired. Serve and enjoy.

Print Recipe
Raw Vegan Fresh Parsley & Cashew Tabbouleh
This is a popular middle eastern salad, minus the cooked bulgar wheat. I made this during a process of eating raw vegan meals and it’s become a staple since it’s so easy to prepare.
Prep Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. First, pulse ¼ cup cashews until roughly chopped and set aside.
  2. Next, add the parsley and pulse until finely chopped and set aside.
  3. You could add all remaining ingredients {fresh mint, red onions, cucumbers, and tomatoes} into the processor and pulse until chopped and combined. I personally like to pulse them separately.
  4. Then, separate the diced ingredients into individual dishes. Strain the juice from the tomatoes and cucumbers so the recipe won’t turn to mush and be too wet.
  5. Transfer the pulsed and drained ingredients {cucumbers, tomatoes, red onions, mint and parsley} to a mixing bowl.
  6. Then add the olive oil, lemon juice, sea salt & pepper. Toss to combine everything.
  7. Transfer to a serving dish and garnish with the chopped cashews, more fresh parsley and a lemon wedge if desired. Serve and enjoy.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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