Tomato and Cabbage Tabbouleh
A fresh and vibrant Middle Eastern salad featuring bulgur wheat, crisp cabbage, sweet tomatoes, and abundant fresh mint, dressed with olive oil and lemon juice. This modern twist on traditional tabbouleh incorporates cabbage for extra crunch and texture.
8 servings
1 hr
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Ingredients
- •1 cup bulgur
- •½ head green cabbage
- •1 small sweet onion
- •4 cups assorted small tomatoes
- •3 cups fresh mint
- •¾ cup olive oil
- •¼ cup fresh lemon juice
- •1 teaspoon Aleppo pepper
- •1 to taste Kosher salt
Cooking Instructions
- 1.
Place bulgur in a large bowl and add 1 1/2 cups boiling water. Let soak until softened and water is absorbed, 40-45 minutes.
45 min
- 2.
Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.
10 min
- 3.
Do Ahead: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.
5 min
