Cabbage Tabbouleh

bon appétit middle eastern salad side summer bulgur parsley cabbage

Ingredients

1/4 cup bulgur (not quick-cooking)

1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups)

1/2 medium white onion, very thinly sliced

2 cups very finely chopped parsley

1 cup mint leaves, torn if large

1 tsp. ground allspice

1/3 cup extra-virgin olive oil

1/3 cup fresh lemon juice

Kosher salt

Fresh green chiles (optional)

Method

Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain.

Toss cabbage, onion, parsley, mint, allspice, and half of the bulgur in a large bowl. Drizzle olive oil and lemon juice over tabbouleh and season with salt; toss again to combine.

Transfer tabbouleh to a platter and sprinkle with remaining bulgur. Serve with chiles alongside if desired (they’re meant to add some heat in between bites of the cooling tabbouleh).