Bulgur Cabbage Salad Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Bulgur wheat | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1/2 cup lite mayonnaise | ||
| Cider vinegar | 3 Tablespoon | |
| Granulated Sugar | 2 Tablespoon | |
| 1/2 teaspoon fresh dill or 1/4 teaspoon dried dillweed (optional) | ||
| Tabasco sauce | 1/4 Teaspoon | |
| Dijon Mustard | 1/4 Teaspoon | |
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| Cabbage | 1 1/2 Cup (16 tbs), finely shredded | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Carrot | 1/2 Cup (16 tbs), shredded | |
Directions
In a saucepan combine water, bulgur and salt.
Bring to a boil over medium-high heat; stir, cover and reduce heat.
Simmer for 15 minutes.
In a small bowl combine mayonnaise, vinegar, sugar, dill, Tabasco sauce and mustard; blend well.
Stir in green onions.
Add to hot cooked bulgur; mix well.
Cover.
Chill until 1 hour before serving.
Add cabbage, celery and carrot; mix well.
Cover.
Chill until serving time.
Bring to a boil over medium-high heat; stir, cover and reduce heat.
Simmer for 15 minutes.
In a small bowl combine mayonnaise, vinegar, sugar, dill, Tabasco sauce and mustard; blend well.
Stir in green onions.
Add to hot cooked bulgur; mix well.
Cover.
Chill until 1 hour before serving.
Add cabbage, celery and carrot; mix well.
Cover.
Chill until serving time.
Chef
