What's-in-the-fridge tabbouleh-style salad from Use It All: The Cornersmith Guide to Your Sustainable Home Kitchen (page 27) by Alex Elliott-Howery and Jaimee Edwards

  • tomatoes
  • red onions
  • Show all ingredients...

  • EYB Comments

    Can substitute shallots or spring onions for red onions; cucumbers, pomegranate seeds, or red grapes for tomatoes; and cooked brown rice, cooked farro, or cooked quinoa for cooked bulghur. See recipe for leafy greens and soft herb suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whole baked fish; Cauliflower fritters

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shallots or spring onions for red onions; cucumbers, pomegranate seeds, or red grapes for tomatoes; and cooked brown rice, cooked farro, or cooked quinoa for cooked bulghur. See recipe for leafy greens and soft herb suggestions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.