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


Recipe Summary test

45 mins

Nutrition Profile:



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; protein 8.2g; carbohydrates 43.9g; dietary fiber 6.9g; sugars 5g; fat 8.5g; saturated fat 1.5g; vitamin a iu 302.5IU; vitamin c 9.8mg; folate 50.4mcg; calcium 49.4mg; iron 2.2mg; magnesium 110.6mg; potassium 325.1mg; sodium 419.2mg; thiamin 0.2mg.

2 starch, 1/2 vegetable, 1 fat