Cabbage Tabbouleh

Photo by Alex Lau, Food Styling by Andy Baraghani

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside. A key to success is to have all your ingredients prepped and ready to go before assembling. You don’t want the cabbage to wilt before you're ready to eat.

4 servings


    • 1/4 cup bulgur (not quick-cooking)
    • 1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups)
    • 1/2 medium white onion, very thinly sliced
    • 2 cups very finely chopped parsley
    • 1 cup mint leaves, torn if large
    • 1 tsp. ground allspice
    • 1/3 cup extra-virgin olive oil
    • 1/3 cup fresh lemon juice
    • Kosher salt
    • Fresh green chiles (optional)


    1. Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain.
    2. Toss cabbage, onion, parsley, mint, allspice, and half of the bulgur in a large bowl. Drizzle olive oil and lemon juice over tabbouleh and season with salt; toss again to combine.
    3. Transfer tabbouleh to a platter and sprinkle with remaining bulgur. Serve with chiles alongside if desired (they’re meant to add some heat in between bites of the cooling tabbouleh).

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