Asian flavors like soy, ginger and sesame are a nice complement to nutty bulgur in this quick grain salad. Peppery radish sprouts are a tasty garnish.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1995
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

265.8 calories; protein 8.2g 16% DV; carbohydrates 43.9g 14% DV; exchange other carbs 3; dietary fiber 6.9g 28% DV; sugars 5g; fat 8.5g 13% DV; saturated fat 1.5g 8% DV; cholesterolmg; vitamin a iu 302.5IU 6% DV; vitamin c 9.8mg 16% DV; folate 50.4mcg 13% DV; calcium 49.4mg 5% DV; iron 2.2mg 12% DV; magnesium 110.6mg 40% DV; potassium 325.1mg 9% DV; sodium 419.2mg 17% DV; thiamin 0.2mg 15% DV.