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Bulgur Salad with Carrot, Red Cabbage, and Red Apple

Serves 4-6

Ingredients

1 and 1/2 cups medium-grind bulgur
1 cup water
3/4 teaspoon salt, divided
6 tablespoons lemon juice (from about 2 lemons)
1/3 cup extra-virgin olive oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 large carrot, peeled and shredded
1/2 head small red cabbage, outer leaves removed and shredded
1 red-skinned apple, peel left on and shredded
3 scallions, sliced thin
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro
Freshly ground black pepper

Preparation

Combine bulgur, water, 1/4 cup lemon juice, and 1/4 teaspoon salt in a bowl. Cover and let sit at room temperature until grains are softened and liquid is fully absorbed, about 1 and 1/2 hours.

Whisk remaining 2 tablespoons lemon juice, oil, cumin, cayenne, and 1/2 teaspoon salt together in large bowl. Add the bulgur and the remaining ingredients and toss gently to combine.

Correct the seasoning to your liking, especially with added freshly ground black pepper, and serve.

Variations:
These are suggested variations on grain-based chopped salads; add whichever grain hits your fancy (one will be suggested) and adjust the measurements of vegetables and the choice of dressing to your liking.

  • Greek: bulgur, tomato, cucumber, red onion, feta cheese, romaine lettuce, kalamata olive, dressed in olive oil, oregano and lemon juice.

  • Indian: brown rice, leftover cooked tandoori chicken, tomato, cilantro, romaine lettuce, English cucumber, cooked chickpea, dressed in olive oil and red wine vinegar with minced cilantro.

  • French: barley, cooked Yukon Gold potato, well-blanched green bean, romaine lettuce, hard-cooked egg, English cucumber, nicoise olive, radish, tuna canned in olive oil, dressed in French-style vinaigrette.

  • “Chef’s”: orzo, iceberg lettuce, hard-cooked egg, cooked turkey breast, cooked chickpea, Swiss cheese, with Thousand Island dressing.

  • “Cobb”: orzo, romaine lettuce, cooked bacon, cooked chicken breast, hard-cooked egg, tomato, avocado, blue cheese, with various dressings possible.

  • Chicago-style “garbage”: bulgur, romaine and iceberg lettuces, cucumber, radish, red bell pepper (fire-roasted or raw), celery, cherry tomato, red onion, provolone cheese, salami, cooked chickpeas, kalamata olive, garlic crouton, grated parmesan cheese, with various dressings possible.

Recipe courtesy of Bill St. John of Get Cooking with Bill St. John https://www.billstjohn.com/