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Bulgur Salad with Asian Accents

  • 45minutes
  • 268calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, E
MineralsFluorine, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 2/3 cups water

  2. 1 1/4 cups bulgur, (see Note)

  3. 2 cups lightly packed radish sprouts, (3 ounces)

  4. 1 bunch scallions, trimmed and chopped

  5. 1/4 cup rice-wine vinegar

  6. 1 1/2 tablespoons reduced-sodium soy sauce

  7. 1 tablespoon sesame oil

  8. 1 tablespoon finely chopped fresh ginger

  9. 1 1/2 teaspoons chile-garlic sauce

  10. 1 teaspoon honey

  11. 1/4 cup toasted cashews, (see Tip)

Instructions Jump to Ingredients ↑

  1. 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.

  2. Combine the cooled bulgur, sprouts and scallions in a serving bowl.

  3. 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.

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