Plantain Taboule Salad – salad – Hope you will like this one also, it is one of the best salad. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 1 large plantain, gree
- 1 medium onion, finely chopped
- 2 or 3 tomatoes, (according to size) diced
- 400 g chopped parsley
- A few leaves of spearmint, chopped (optional) *
- 4 tablespoon lime or lemon juice
- 4 tablespoon olive oil
- salt and pepper to taste
Directions:
This recipe is a variation on tabouli – it substitutes the cracked
wheat with green shredded plantain.
Peel and cut plantain into three inch pieces, and boil to
cook until it gets soft and changes color, for 20 or 25
minutes. Drain and let cool just enough until you can
handle it without burning, and shred coarsely
(shredded plantain will faintly resemble macaroni).
While plantain cools, mix the lemon juice with the onion
and leave for 10 minutes (this will “cook” the onion so it
loses some of its metallic bite). Then add olive oil and
salt and pepper to taste. When throughly cooled, mix
with herbs and serve chilled.
* Variation: you can subtitute the spearmint leaves with
some fresh coriander leaves.
Serves: 5 +
Preparation time: 1 hour
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