Can I substitute fresh lime juice for lemon juice in Tabouli vinaigrette?

I wouldn’t think it would be unappetizing , just it would turn out to be a different dish . i would also only use teaspoons instead of tablespoons , or add until you get the best flavour .

I think it would be a fresh twist on tabouli! Sounds delicious!

seems fine to me. add it slowly, to taste. so you can get a feel for how much to put in.

i needed a lime really bad last night for my gin and tonic!

I think it would be better. But as usual taste as you go. If for some reason you dislike the taste ( it is just a slight bit more bitter for lack of a better word) or perhaps less fruity might be a better way to put it—you could try adding a pinch of sugar and a pinch of salt.

Years ago I was making a cold noodle salad with grated carrots and tuna and I only had limes rather than lemons so I just used that and discovered that it tasted better.

Happy accidents are always fun.

Maybe a mix of a mild vinegar (such as rice vinegar) and the limes?

@gailcalled: You can if you want, but personally I would stick with just lime juice. I don’t like the taste of vinegar in tabouli. It lacks the fresh and fruity deliciousness that comes with citrus. I feel like it would just dilute the yum factor.

Do you have any Champagne vinegar?

Whatever else you try you could just take out a Tbs or so of the Tab. and put a drop or two on to see how you like it

If it were me I’d just keep things simple.

I agree with others that lime juice would work well as a substitute here. Let us know how it tastes.

Lime juice should work fine as a substitute. Taste and add, add and taste. Yum!

NO

I made the tabouli with lime juice but I forgot the chives. It was boring but edible. I used a salt cellar for the first time in years to liven things up. Of course, the proportions were by-guess-and-by-golly. But I felt that sense of purity you get when the dish is lo-fat, no sugar, veggie and complex carbs.

Back to lemon juice next time, right? I prefer lime juice for some recipes, but they are not really interchangeable, are they?

@Marina: The other five limes will go into unsweetened limeade with mint.

I know I“m a day late and a dollar short with this, but I was actually thinking that you could change up the Tabouleh recipe by adding some fresh cilantro along with the mint and parsley

Mint and cilantro go really well together and lime compliments both as well. (sort of like an asian-fusion Tabouleh?)

@christine215: Thanks. The point of this particular exercise was to avoid going to the market. I do a wonderful cold black and white bean, corn, red onion and red pepper salad with a lime-cilantro vinaigrette that gets the Nobel prize at every summer family do.

I pretty much routinesly substittute lemons for limes and visa versa in recipes when I don’t have one or the other. It does make a difference but I don’t think it hurts the results.

@gailcalled that sounds wonderful! I may have to ‘steal’ that idea for the next gathering
Thanks!

@christine215: It is a magical recipe, easy, keeps for several days and can be doubled or tripled if your guest list grows. PM me if you want details.