How to make Kale and Mint Taboulleh -

The popular Lebanese salad made more colourful with kale leaves

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Kale, Fresh mint leaves (ताज़े पुदीने के पत्ते )

Cuisine : Lebanese

Course : Salads

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For more recipes related to Kale and Mint Taboulleh checkout Kale and Chicken Salad. You can also find more Salads recipes like Asian Glass Noodle and Chicken Salad Apple Walnut Salad - SK Khazana Broad Bean Salad Pear Salad

Kale and Mint Taboulleh

Kale and Mint Taboulleh Recipe Card


One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine.  Animal fats are rarely used. More of poultry than red meat is eaten.  When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kale and Mint Taboulleh Recipe

  • Kale roughly chopped 2 cups

  • Fresh mint leaves chopped 1/2 cup

  • Broken wheat (dalia/lapsi) washed and soaked 1/2 cup

  • Salt to taste

  • Tomatoes finely chopped 2 medium

  • Onion finely chopped 1 medium

  • Fresh coriander leaves chopped 3 tablespoons

  • Juice of 1 lemon


Step 1

Heat sufficient water in a deep non-stick pan, add salt and broken wheat, mix and cook till it is fully done. Transfer into a bowl and set aside to cool.

Step 2

Add tomatoes, onion, mint leaves, coriander leaves, lemon juice and kale and mix well.

Step 3

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.