Carrot & Coconut Tabouli

Ingredients

5
large carrrots (grated)
1 cup
shredded unsweetened coconut
1 cup
chopped dried figs
1 cup
raw walnuts
1 bunch
parsley (chopped)
1⁄2 bunch
cilantro or mint (chopped)
1
lemon (juiced)
2 tablespoons
white balsamic vinegar
1⁄2 cup
olive oil
 
fresh ground pepper and salt to taste
6
lettuce leaves (such as romaine or Bibb)
Yields:
servings

Instructions

Place the first six ingredients in a large bowl and combine. Whisk together the lemon juice, vinegar, and olive oil to make a dressing. Season dressing with salt and pepper, and combine with tabouli ingredients. Scoop out tabouli onto lettuce leaves, and serve.