Bulgur Salad with Asian Accents
Bring water to a boil in a saucepan; stir in bulgur, remove from the heat, cover and set aside until the water has been absorbed, about 30 minutes. Spread the bulgur out on a baking sheet to cool to room temperature, about 15 minutes.Advertisement
Combine the cooled bulgur, sprouts and scallions in a serving bowl.
Whisk together vinegar, soy sauce, sesame oil, ginger, chile-garlic sauce and honey in a small bowl. Pour over the salad and toss well. Garnish with cashews and serve.
Make Ahead Tip: The salad can be made without the sprouts up to 2 hours ahead and kept, covered, in the refrigerator; add sprouts just before serving.
Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that--cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.
Tip: To toast cashews: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
2 starch, 1/2 vegetable, 1 fat