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Colorful Bulgur Salad

Colorful Bulgur Salad

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Jen

A delicious salad. The bulgur is cooked in chicken broth which gives it a hearty flavor. And the dressing is pungent and wonderful. All the veggies - tomatoes, carrots and cucumbers - blend in beautifully, and the whole salad comes alive when chilled.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Place bulgur in a colander and rinse under cold running water. Drain and transfer to a small bowl.
  2. In a small saucepan bring the chicken broth to a boil. Stir in the bulgur, remove from the heat and let stand for 1 hour.
  3. Stir in the cucumbers, tomatoes, carrots, and green onions into the bulgur.
  4. In a small bowl whisk the lime juice, chili powder and garlic powder together. Pour over the bulgur mixture and stir until combined. Cover and chill for 2 hours before serving. Stir before serving.
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Reviews

VIVNIDHI
20
3/3/2004

Very good & different recipe.I am a vegetarian, so instead of chicken broth, I just added curry powder to the water & boiled the bulgur. In india, we pressure cook cracked wheat with veggies like cauliflower, peas, carrots & potatoes after frying the bulgur in a little clarified butter. That tastes good but this idea of using uncooked vegetables is amazing. Thanks a lot.

DAC097
16
1/22/2003

I halved the amount of chili powder, and still could not even eat this salad. I am a big fan of bulgar wheat (tabouli salad is a favorite)but I had to through this away. It definitely needs some oil or something to tone down the citrus/chili powder flavor

MAEVEN6
12
1/22/2003

Found the recipe easy and useful as a base. A bit bland for us so I tossed in some oil and vinegar. Worked well.