Soy & Ginger Bulgur Salad

By shahdan • March 10, 2017

4 servings
30 min
Soy & Ginger Bulgur Salad

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

  1. 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.
  2. 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.
  3. Cook the frozen peas in boiling water for 3 minutes, drain and rinse with cold water. Set aside.
  4. Thinly slice the carrots then chop them into small cubes. Chop coriander leaves discarding stems.
  5. Add dressing ingredients to a small jar or bowl, and mix.
  6. 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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