Bulgur and Mint Salad
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups bulgur wheat
- 1½cups lightly packed mint leaves
- 1½cups lightly packed parsley
- 1large carrot (about 8 ounces), peeled and grated into strips on the large-hole side of cheese grater (about ¾ cup)
- 6scallions, cleaned and minced (about ¾ cup)
- 4cloves garlic, peeled, crushed and minced (about 1 tablespoon)
- 1½teaspoons salt
- 1½teaspoons Tabasco sauce
- ⅓cup lemon juice
- ⅓cup corn oil
Nutritional analysis per serving (6 servings)
406 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 33 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 15 grams protein; 352 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
- Step 2
Meanwhile, coarsely chop the mint and parsley together. (There should be 1½ cups total.)
- Step 3
Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
- Step 4
Serve at room temperature.
Private Notes
Comments
Recipe looks incomplete. I added mint and parsley with everything else. It doesn’t say in recipe. Used olive oil and omitted Tabasco. Tasty and will make it again with other summer ingredients.
Excellent! I used olive oil instead of corn oil.