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