Tabouleh Salad with herbs, tomatoes and peppers
Total time
25 mins
25 mins
preparation time
This vegan bulgur wheat and herb salad is brought to life with a zingy ponzu dressing.
Nutritional facts (per portion):
1077 kJ
/
257 kcal
Preparation
Step 1
Rinse bulgur on a sieve. Then put it into a pan, pour in 250 ml water and cook for 15 minutes over low heat until the water is absorbed.
Step 2
Meanwhile, dice the pepper and tomato, and finely chop the parsley and mint. Thoroughly mix the olive oil with the pepper and Ponzu Lemon sauce.
Step 3
Mix the cooled bulgur with herbs and vegetables, then season with the dressing. It can be served cold.
Recipe-ID: 876
Recipe as PDF
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