This vegan dish is a nice combination of fresh tomatoes, cabbage, and mint on a minimal base of whole grain bulgur. It’s very different from traditional tabouli. It’s also very different from my Sorghum Tabouli and my Millet Tabouli.
This is different in that it is not “grain heavy.” That is, there are more fresh veggies — tomatoes, cabbage, onion — than bulgur in this tabouli. In short, it’s a wonderfully different salad that makes enough for 6 to 8 hungry adults. Serve it at lunch or dinner.
1 cup whole grain bulgur
½ medium head green cabbage (sliced thin)
1 small sweet onion (chopped fine)
4 cups cherry tomatoes (cut in half)
3 cups fresh mint (chopped)
½ cup extra virgin olive oil
¼ cup fresh lemon juice
1 teaspoon Aleppo pepper
Salt to taste
Place bulgur in a large bowl and add 1½ cups boiling water. Allow to soak until softened and water is absorbed – about 45 minutes. Drain or squeeze as much of the excess water from the bulgur as possible.
Combine bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and pepper in a large bowl. Toss to combine. Season with salt and refrigerate before serving.