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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Tabbouleh Salad
Yield: Makes 4 servings
Ingredients:
3/4
cup bulgur, cooked
3/4
cup chopped green bell pepper
1/2
cup chopped fresh parsley
2
tablespoons thinly sliced green onion
1/4
cup fresh lemon juice
2
tablespoons water
4
teaspoons vegetable oil
2
teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
1
teaspoon sugar
1/4
teaspoon salt
Lettuce leaves
1/2
cup chopped seeded tomato
Preparation:
1.
Place bulgur in colander. Rinse under cold water; drain. Combine bulgur, bell pepper, parsley and onion in medium bowl; set aside.
2.
Place juice, water, oil, dill, sugar and salt in jar with tight-fitting lid. Cover; shake well. Add to reserved bulgur mixture; toss to combine. Cover; refrigerate at least 4 hours or up to 24 hours.
3.
Line salad bowl with lettuce. Top with bulgur mixture and tomato.
Nutritional Information:
| Serving Size: 1/4 of recipe | |
| Sodium | 157 mg |
| Protein | 1 g |
| Fiber | 6 g |
| Carbohydrate | 25 g |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 28 % |
| Calories | 152 |
This recipe appears in:
Middle Eastern
