Ginger Tabbouleh

Club Recipes


This recipe was prepared by Vicki Pollitt for our June 2013 meeting.

★★★★★ 1 vote
8-10 servings


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1 1/2 c
bulgar weat
1/2 c
white wine vinegar
2 Tbsp
soy sauce
1/2 c
asian sesame seed bottled dressing
2 tsp
grated fresh ginger (or fresh in a jar)
2 clove
minced garlic
2 tsp
toasted sesame oil
pinch of sugar
scallions, finely chopped
1/2 c
fresh chopped parsley
shredded or thinly sliced carrot
1/2 lb
thin asparagus, steamed, or frozen cooked, cut into small pieces

How to Make Ginger Tabbouleh


  • 1Place bulgar wheat in bowl with water to cover. Soak 25 minutes and drain.
  • 2Combine all other ingredients and pour over bulgar.
  • 3Stir to mix and chill.

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About Ginger Tabbouleh

Course/Dish: Other Side Dishes

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