As we head into colder months, I wanted to translate this summer classic into a side dish for fall meals, featuring cauliflower, carrots, and golden beets. The salad is herby and bright, and it’s a great way to eat fresh foods, even in the fall and winter. To make this salad, I thinly shave cauliflower, then mix in with julienned carrots and golden beets. Tossing these vegetables with lemon juice and salt works like a simple marinade, rendering the vegetables supple with just a bit of crunch. The vegetables get tossed with the more traditional tabbouleh ingredients - tender bulgur, lots of parsley, scallions, and olive oil, plus a splash of sherry vinegar. By the way, sherry vinegar is my kitchen secret that makes everything from salads to soups sing. Try it! I like to prep my vegetables on a mandolin using the regular blade and the julienne setting to make super thin and uniform pieces. If you prefer, the vegetables can be grated instead. To make this dish gluten-free, substitute quinoa for the bulgur. (Follow package directions to cook the quinoa.) Salad will keep well covered in the fridge for 3 days.
