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)
- Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain.
- 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.
- 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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