Ginger Tabbouleh

Club Recipes


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


★★★★★ 1 vote

8-10 servings


  • 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
  • 6
    scallions, finely chopped
  • 1/2 c
    fresh chopped parsley
  • 1
    shredded or thinly sliced carrot
  • 1/2 lb
    thin asparagus, steamed, or frozen cooked, cut into small pieces

How to Make Ginger Tabbouleh


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

Printable Recipe Card

About Ginger Tabbouleh

Course/Dish: Other Side Dishes

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