Bulgar Salad with Oriental dressing


Interesting salad that can be a side or a main dish when meat, poultry or fish are added  This recipe serves 12


  • 2 cups water boiled Water, municipal
  • 1 cup bulgar
  • 1 cup very thinly sliced red cabbage ----- I do not use the heavy bottom part for this
  • 1 cup peeled and shredded carrots Carrots, raw
  • 1 cup halved red seedless grapes Grapes, red or green (european type varieties, such as, Thompson seedless), raw
  • 1/2 cup chopped red bell pepper Peppers, sweet, red, raw
  • 1/2 cup chopped green onions Onions, green, spring or scallions (includes tops and bulb), raw
  • 1/2 cup chopped parsley Parsley, raw
  • 1/3 cup rice vinegar Vinegar, rice wine
  • 1 Tbs soy sauce Soy sauce made from soy and wheat (shoyu), low sodium
  • 2 Tbs oil (peanut or corn are best)
  • 1 Tbs sesame oil ( or less, start with 1/2 tbsp and taste. sesame oil is very strong)
  • 1 tsp Dijon mustard Mustard, Dijon
  • 1 Tbs toasted sesame seeds Seeds, sesame seeds, whole, dried


Step 1

Boil water & cook bulgar 1 min. Cover and remove from heat. Let stand for 15 mins.. Drain well in triple thick cheesecloth until dry. Then place in a large bowl, toss with fork. Add next six ingredients, toss and set aside Make dressing by blending the next 5 ingredients until smooth. Pour over salad, toss well and chill. Just before serving sprinkle with the toasted sesame seeds


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