Bulgur Wheat Salad

This Bulgur Wheat Salad is a delightful fusion of Korean flavors, featuring nutty bulgur paired with fresh vegetables and a tangy dressing. It's a nutritious and satisfying vegetarian dish perfect for a light lunch.

Ingredients

• bulgur wheat - 100 grams
• water - 250 milliliters
• cucumber - 1 medium, diced
• carrot - 1 medium, grated
• red bell pepper - 1 medium, diced
• green onion - 2 stalks, finely chopped
• fresh parsley - 2 tablespoons, chopped
• sesame oil - 1 tablespoon
• soy sauce - 1 tablespoon
• rice vinegar - 1 tablespoon
• gochugaru (Korean red pepper flakes) - 1 teaspoon
• salt - to taste
• black pepper - to taste

Steps

1. Rinse the bulgur wheat under cold water and then soak it in 250 milliliters of water for about 20 minutes until softened.
2. While the bulgur is soaking, prepare the vegetables: dice the cucumber and red bell pepper, grate the carrot, and chop the green onion and parsley.
3. In a small bowl, mix together the sesame oil, soy sauce, rice vinegar, gochugaru, salt, and black pepper to create the dressing.
4. After the bulgur has soaked, drain any excess water and fluff it with a fork.
5. In a large bowl, combine the bulgur wheat, diced cucumber, grated carrot, diced red bell pepper, green onion, and parsley.
6. Pour the dressing over the salad and toss everything together until well combined.
7. Taste and adjust seasoning if necessary, then serve immediately or chill for 10 minutes before serving for enhanced flavor.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables.

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