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Bulgur Salad Recipe
This bulgur salad is packed with delicious stuff. If I’m making a salad, I put everything I’ve got into it.
Bulgur blends well with salad — it’s healthy, tasty, quick and nutritious. Count 30 minutes and there you have it! a wonderful bulgur salad.
This is one of the best salads I’ve ever made. I love the crispiness of the purple cabbage, the apple
delivers sweetness and the raisins deliver their own great taste. Everything blends with the bulgur — truly a wonderful summer dish.
3 Servings
Ingredients:
1 cup coarse/fine bulgur
Small purple cabbage, thinly sliced
2 small beets, cut into sticks
Purple onion, halved and thinly sliced
Apple, thinly sliced
Red pepper, cut into short, thin sticks
A few torn lettuce leaves/bok choy leaves
Half a cup of light raisins
Sauce:
4 tablespoons olive oil
A tablespoon balsamic vinegar/citrus vinegar/wine vinegar
2 tablespoons lemon juice
2 teaspoons honey/cilantro
A teaspoon crushed garlic
3/4 teaspoon mustard
Salt – pepper
Preparation:
1.) Thin bulgur:
Place in a bowl, cover with water and add a little more water. Soak for about 30 minutes. Squeeze well and transfer to a bowl.
2.) Thick/normal bulgur:
In a hot pan with 3 tablespoons of oil lightly fry the bulgur, add 2 cups of water and season with salt and pepper. Boil and then reduce the heat to low. Cover, cook for about 15 minutes, turn off the heat, keep it covered for another 15 minutes and mix.
3.) Preheat a pot with water, cook the cabbage stripes in the boiling water for 5 minutes and drain.
4.) In a medium-sized bowl mix all of the ingredients.
5.) Making the sauce:
Mix all of the ingredients, transfer to a small jar, shake well until a smooth sauce and season the salad.
