CABBAGE TABBOULEH

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Cabbage Tabbouleh image

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Provided by Kamal Mouzawak

Categories     Bon Appétit     Salad     Side     Summer     Bulgur     Parsley     Cabbage

Yield 4 servings

Number Of Ingredients 10

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)

Steps:

  • 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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