Red Cabbage and Blood Orange Tabbouleh Recipe

Introduction

This vibrant Red Cabbage & Blood Orange Tabbouleh is a refreshing twist on a classic Middle Eastern salad. Packed with crunchy vegetables, tangy citrus, and sweet bursts of pomegranate, it makes a colorful and nutritious side or light meal.

Ingredients

• 200g bulgur wheat
• 50g dried cranberries
• 1 lemon, zested and juiced
• 1 shallot, finely sliced
• ½ red cabbage, finely sliced
• Small handful of parsley, finely chopped
• Small handful of mint sprigs, leaves picked and finely chopped
• 2 blood oranges, peel and pith removed and cut into thin slices
• 75g pomegranate seeds
• 75g walnuts, roughly chopped
• ¼ tsp ground cinnamon
• ¼ tsp ground cumin
• 1 blood orange, juiced
• 2 tbsp pomegranate molasses
• ½ tsp caster sugar
• 50ml olive oil

Instructions

1. Step 1: Place the bulgur wheat and dried cranberries in a heatproof bowl. Pour boiling water over them to cover by about 2cm. Cover the bowl and let it soak for 15 minutes. Drain well and transfer the bulgur mixture to a large serving bowl.
2. Step 2: Add the lemon zest, finely sliced shallot, and red cabbage to the bulgur. Toss everything together to combine.
3. Step 3: In a small bowl, combine the lemon juice, blood orange juice, pomegranate molasses, caster sugar, ground cinnamon, and ground cumin. Stir well to mix.
4. Step 4: Slowly whisk the olive oil into the juice and spice mixture until the dressing is well combined. Season the dressing with salt and pepper to taste.
5. Step 5: Add the chopped parsley, chopped mint, blood orange slices, most of the pomegranate seeds, and walnuts to the bulgur bowl. Pour over the dressing and toss gently but thoroughly.
6. Step 6: Taste and adjust seasoning if needed. Serve the tabbouleh in a large bowl, garnished with the remaining pomegranate seeds and walnuts on top for a beautiful finish.

Tips & Variations

• For extra crunch, lightly toast the walnuts before adding them to the salad.
• You can substitute bulgur wheat with quinoa for a gluten-free alternative.
• If blood oranges are not available, use regular oranges combined with a little extra lemon juice for brightness.
• Add a handful of crumbled feta cheese for a creamy contrast.

Storage

Store the tabbouleh in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely over time, but the salad is best enjoyed fresh for optimal crunch. If needed, bring it to room temperature before serving and toss gently to refresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare it up to a day ahead. Keep it refrigerated in a sealed container and add the fresh herbs and orange slices just before serving to maintain their vibrancy.

Is bulgur wheat gluten-free?

No, bulgur wheat contains gluten. If you need a gluten-free option, try using quinoa or buckwheat instead.

Red Cabbage and Blood Orange Tabbouleh Recipe

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★★★★★

4.5 from 126 reviews

A vibrant and refreshing Red Cabbage & Blood Orange Tabbouleh featuring bulgur wheat, tart blood oranges, crunchy walnuts, and a zesty pomegranate molasses dressing. This colorful salad combines sweet, tangy, and aromatic flavors with a delightful mix of textures perfect for a light lunch or side dish.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 200g bulgur wheat
• 50g dried cranberries
• 1 lemon, zested and juiced
• 1 shallot, finely sliced
• ½ red cabbage, finely sliced
• Small handful of parsley, finely chopped
• Small handful of mint sprigs, leaves picked and finely chopped
• 2 blood oranges, peel and pith removed and cut into thin slices
• 75g pomegranate seeds
• 75g walnuts, roughly chopped

Spices & Dressing

• ¼ tsp ground cinnamon
• ¼ tsp ground cumin
• 1 blood orange, juiced
• 2 tbsp pomegranate molasses
• ½ tsp caster sugar
• 50ml olive oil

Instructions

1. Soak the Bulgur: Place the bulgur wheat and dried cranberries in a heatproof bowl. Pour over enough boiling water to cover by about 2cm. Cover the bowl and let it soak for 15 minutes to soften the bulgur. Drain thoroughly and transfer to a serving bowl.
2. Add Vegetables and Zest: Add the lemon zest, finely sliced shallots, and finely sliced red cabbage to the bulgur mixture. Toss everything well to combine the ingredients evenly.
3. Prepare Dressing: In a small bowl, mix the lemon juice with ground cinnamon, ground cumin, pomegranate molasses, and caster sugar. Stir these together thoroughly.
4. Incorporate Olive Oil: Slowly pour in the olive oil while whisking continuously to emulsify the dressing. Season to taste with salt and pepper if desired.
5. Combine Salad: Add the chopped parsley, chopped mint, thin slices of blood oranges, most of the pomegranate seeds, and most of the chopped walnuts to the bulgur mixture. Toss everything together gently with the dressing, ensuring all components are well coated.
6. Serve: Transfer the tabbouleh to a serving bowl. Scatter the remaining pomegranate seeds and walnuts over the top for garnish and additional texture. Serve fresh.

Notes

• Bulgur wheat can be substituted with quinoa for a gluten-free option.
• This salad is best served fresh but can be refrigerated for up to one day.
• Adjust the amount of pomegranate molasses and sugar to balance sweetness and tanginess according to taste.
• For extra crunch, toast the walnuts lightly before adding.
• This dish pairs well with grilled meats or as a light vegetarian main.

Keywords: red cabbage tabbouleh, blood orange salad, bulgur wheat salad, pomegranate molasses dressing, Mediterranean salad, vegetarian tabbouleh