Red Cabbage and Blood Orange Tabbouleh Recipe
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.
- 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
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
- 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.
- 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.
- Prepare Dressing: In a small bowl, mix the lemon juice with ground cinnamon, ground cumin, pomegranate molasses, and caster sugar. Stir these together thoroughly.
- 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.
- 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.
- 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
