Bulgur salad with green onion vinaigrette

Bulgur salad, which is called Kisir in Turkish, is the favorite food of all Turkish women and it’s like a must to make this salad when you invite your female friends. I also love bulgur salad with green onion vinaigrette as a meal, side dish or snack. It makes a great picnic food too! What you need to do is just prepare it at home, put it in a food container, put some fresh herbs like lettuce on its top and cover with its lid. A few forks will be enough, nothing else is needed! It’s ready to be taken to your favorite picnic area! It’s the same for a lunch box, you can easily take it to work too! You don’t need a special reason to make bulgur salad, just make it when you crave for. I sometimes have a very strong craving for it even at nights, and I never feel lazy to make it. Well, maybe because it’s very easy to prepare. It requires no cooking, just soak bulgur with hot water, chop all other ingredients and mix. Bulgur salad with green onion vinaigrette is ready within some minutes!

INGREDIENTSBulgur salad with green onion vinaigrette 2
3/4 cup medium-grind bulgur
1/2 small red onion, finely diced
2 plum tomatoes, finely diced
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint leaves
4 green onions, sliced, plus
1/2 cup chopped green onions
1/4 cup fresh lime juice
1 tablespoon buckwheat honey
1 serrano chile, chopped
1/2 cup canola oil or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS
Place bulgur in a large bowl, pour 3 cups boiling water over, cover the bowl with plastic wrap and let sit until tender, about 15 to 20 minutes. Drain well, squeezing out as much water as possible, if needed. Return the cooked bulgur to the bowl and mix in the onion, tomatoes, parsley, mint, and 4 sliced green onions.

Place the lime juice, honey, serrano, and 1/2 cup chopped green onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. If the mixture appears too thick, blend in a few tablespoons of cold water, and season with salt and pepper, to taste. Transfer the salad to a platter and drizzle with the green onion vinaigrette.

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