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. Source: EatingWell Magazine, May/June 1995

EatingWell Test Kitchen


Ingredient Checklist


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.

  • 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,

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

266 calories; 8.5 g total fat; 1.5 g saturated fat; 419 mg sodium. 325 mg potassium; 43.9 g carbohydrates; 6.9 g fiber; 5 g sugar; 8.2 g protein; 303 IU vitamin a iu; 10 mg vitamin c; 50 mcg folate; 49 mg calcium; 2 mg iron; 111 mg magnesium;