One Tasty Tabbouleh (Hi, Tomatoes)

Yahoo Food
Updated

Rochelle Bilow

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Photo credit: Peden + Munk

Tabbouleh is really all about the veggies. So with plenty of green cabbage, sweet onion, and bite-size tomatoes, you won’t feel too badly about a bit of bulgur wheat scattered throughout. In fact, you’ll feel great about it—it’s a darn good salad.

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TOMATO AND CABBAGE TABBOULEH
A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

Ingredients:

  • 1 cup bulgur (not quick-cooking)

  • ½ medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 4 cups)

  • 1 small sweet onion (such as Vidalia), finely chopped

  • 4 cups assorted small tomatoes, halved, quartered if large

  • 3 cups coarsely chopped fresh mint

  • ¾ cup olive oil

  • ¼ cup fresh lemon juice

  • 1 teaspoon Aleppo pepper or ½ crushed red pepper flakes

  • Kosher salt

Preparation:

Place bulgur in a large bowl and add 1½ cups boiling water. Let soak until softened and water is absorbed, 40–45 minutes. Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.

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