ginger tabbouleh

Ingredients

• 1 1/2 cups bulgar weat
• 1/2 cup white wine vinegar
• 2 tablespoons soy sauce
• 1/2 cup asian sesame seed bottled dressing
• 2 teaspoons grated fresh ginger (or fresh in a jar)
• 2 cloves minced garlic
• 2 teaspoons toasted sesame oil
• - pinch of sugar
• 6 - scallions, finely chopped
• 1/2 cup fresh chopped parsley
• 1 - shredded or thinly sliced carrot
• 1/2 pound thin asparagus, steamed, or frozen cooked, cut into small pieces