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Thai Bulgur Salad

Thai Bulgur Salad

Thai Bulgur Salad,

SERVES 4

Thai Bulgur Salad Ingredients:

  • 1  cup water
  • 1/2 cup bulgur
  • 2 cups fresh shelled sweet soybeans
  • 1 med. red sweet pepper, seeded cut into strips
  • 1/2 cup coarsely shredded carrot
  • 1/2 cup thinly sliced red onion
  • 2 tbsp. snipped fresh cilantro
  • 4 cups fresh spinach leaves
  • 1 recipe Thai Peanut Dressing
  • 1/4 cup chopped peanuts (optional)

Cooking Instructions:

  • In a medium saucepan bring water to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and most of the liquid is absorbed. Drain, if necessary. Transfer to a large bowl; stir in soybeans, sweet pepper, carrot, red onion, and cilantro.
  • Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Thai Peanut Dressing. If desired, sprinkle with peanuts.
  • Thai Peanut Dressing: In a small saucepan combine 1/3 cup water, ¼ cup creamy peanut butter, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon sugar, ¼ teaspoon ground ginger, 1/8 teaspoon crushed red pepper, and 1 clove garlic, minced. Whisk constantly over medium-low heat about 3 minutes or until smooth and slightly thickened (mixture will appear curdled at first but will become smooth as it is whisked over the heat). Makes 2/3 cup.


 

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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