Soy & Ginger Bulgur Salad
By shahdan • March 10, 2017
The soy & ginger bulgur is an exotic and tasty salad on its own, as well as a great side dish to grilled poultry, fish or beef.
Bulgur is a kind of cracked wheat, mostly famous for the Lebanese Tabbouleh. It is easily cooked, nutritious and tends to absorb accompanying flavors making it super-delicious. This salad tastes even better the next day, when all fragrant ingredients have blended together. It is a great choice for made-in-advance dishes.
- 1.5 cup bulgur - برغل
- 3 cup boiling water - ماء ساخن
- 1 cup peas - بسلة
- 1 cup green beans (trimmed and chopped) - فاصوليا خضراء
- 2 medium carrots - جزر
- 1/2 bunch coriander (finely chopped) - كزبرة
- 1/3 cup almonds (raw) - لوز
- 1/4 cup extra virgin olive oil - زيت الزيتون بكر
- 4 tablespoon light soy sauce - صوص الصويا الخفيف
- 1 large lime (juiced) - ليمون بلدي
- 1 tablespoon fresh ginger (grated) - جنزبيل
- 2 tablespoon sesame oil - زيت السمسم
- 1.5 tablespoon honey - عسل
Step by step
- Place bulgur in a medium bowl and cover it with the boiling water. Cover the bowl and set aside for 20-30 minutes until bulgur is soft and cooked-through.
- Meanwhile, prepare the veggies. Boil green beans for about 4 minutes or until soft yet still crisp. Drain and rinse with cold water. Set aside.
- Cook the frozen peas in boiling water for 3 minutes, drain and rinse with cold water. Set aside.
- Thinly slice the carrots then chop them into small cubes. Chop coriander leaves discarding stems.
- Add dressing ingredients to a small jar or bowl, and mix.
- When the bulgur is tender, drain any extra water and place it in a salad bowl. Add veggies, almonds and dressing. Mix gently until well-combined. For best results, cover and refrigerate before serving.
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