Minted Bulgur Salad
Serving Size : 4 Preparation Time :1:00
Amount Measure Ingredient -- Preparation Method
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1 cup bulgur
1 1/2 cups boiling water
2 cups shredded green cabbage
1/2 cup grated carrot
1/2 cup peeled and diced cucumber
1/3 cup diced celery
1 cup chopped parsley
1/2 cup chopped fresh mint
2 cups chopped tomatoes
3/4 cup chopped green onions
1/4 cup lemon juice
2 tablespoons olive oil
1. Place bulgur in a medium-sized bowl. Pour the boiling water over bulgur and cover with plastic wrap. Let sit until all water has been absorbed (about 15 minutes).
2. In a large salad bowl, combine cabbage, carrot, cucumber, celery, and parsley. Add cooked bulgur.
3. Blend mint, tomatoes, green onions, lemon juice, and olive oil until smooth, then toss with salad. Let marinate for 30 minutes before serving.
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NOTES : A lively variation on tabbouleh -- the Middle Eastern salad made of fiber-rich cracked wheat, lemon juice, and parsley -- this bulgar salad adds fresh mint, cucumber, and carrot, creating an excellent picnic or casual supper dish. It can be made the day before; cover tightly with plastic wrap and refrigerate after tossing the dressing with the vegetables and wheat. This salad is a good accompaniment to Grilled Lamb and Vegetable Medley (recipes included in this cookbook).
