Thai Tabbouleh Recipe by Mangia
Thai Tabbouleh
Tabbouleh, made with cracked wheat and lots of fresh herbs, is Middle Eastern in origin. Mangia's version has Asian touches pickled ginger and cilantro and a light lime dressing. This is exotic and refreshing, crunchy and comforting, and beautifully green.
Ingredients
- 1 cup medium-grain bulgur
- ¼ teaspoon salt
- 1 ¼ cups boiling water
- 2 tablespoons commercially prepared pickled ginger sushi ginger
- 1 small jalapeño pepper
- 1 medium cucumber
- 1 large ripe tomato
- ½ cup chopped mint leaves
- ½ cup chopped basil leaves
- ¼ cup chopped cilantro
- ½ cup chopped scallions green and white parts
- ¼ cup fresh lime juice or more as needed
- 2 tablespoons extra-virgin olive oil
- Salt
- Freshly ground black pepper
Instructions
- Place the bulgur in a medium heat- proof bowl and add the salt. Pour the boiling water over the bulgur, cover the bowl, and let the bulgur steep for about 15 to 20 minutes, until the water has been absorbed. Fluff the grains with a fork; set aside to cool.
- Mince the pickled ginger. Seed and mince the jalapeño. Peel, seed, and dice the cucumber into one-quarter-inch pieces. Seed and dice tomato. Put
- the ginger, jalapeño, cucumber, tomato, mint, basil, cilantro, and scallions in a large serving bowl.
- Add the bulgur to the bowl, and then the lime juice and olive oil. Toss well to combine, and season with salt and pepper to taste. Best served
- within 2 hours of finishing.
