Last week I was telling you about my Forks Over Knives cooking class and I posted a picture of a salad I made with chopped vegetables. It was part of an assignment where we are sharpening our knife skills and I spent a few hours practicing by dicing veggies of different textures. In the end I was left with a very colorful but giant bowl of chopped zucchini, tomatoes, cucumbers and green onions.
I got an 83% on my knife skills test- my dices weren’t uniform. A lot of people, it seems, failed this assignment so I am kinda happy with my grade.
The course instructors provided us with a recipe to use all those veggies and many of you asked for it. I changed it up a little- here is my adaptation of their recipe:
The easiest Rice Tabbouleh salad you will ever make. #Vegan #ForksOverKnives Click To Tweet
Hope you enjoy the recipe and I will see you tomorrow for the weekly What I Ate Wednesday party!