December 29, 2010 | Salads, Side Dishes
You might not be happy to hear this, but I’ve decided to start my diet earlier than the planned New Year’s Day ritual. Or maybe you’re like me, feeling that your pants are just too tight for comfort anymore, and you’ll welcome some healthy recipes over the next few weeks. I’m committed, so if you need to lose a few or you just want to eat healthier, I hope you’ll come along for the ride!
I stumbled off the elliptical trainer today absolutely craving my summer Tabbouleh recipe. You know what I’m talking about – the kind that can only be made with the freshest vine ripened tomatoes and some gorgeous summer cucumbers. Well, that’s not happening in December in Colorado, so I made up this version using winter vegetables on hand – red cabbage, carrots, garlic, and amazingly, some mint I just picked from the alley that had re-sprouted during the unusually warm winter we’re having. The result? Quite satisfying dish (translation: I wasn’t wringing my hands and dreaming about Hershey’s Kisses after I ate it, but felt just full enough) and I just think this might hold me over until summer!
Winter Tabbouleh Salad
1/2 cup bulgur wheat
1 tablespoon minced jalapeno
2 tablespoons mint, minced
2 tablespoons parsley, minced
1/2 cup red cabbage, finely chopped
1 large carrot, finely chopped
2 ounces feta cheese
1 tablespoon extra virgin olive oil
1 lemon, juiced
salt and pepper, to taste
Place the 1/2 cup dry bulgur in a microwave safe bowl with 1 cup of hot water. Cover loosely and microwave on high for 15 minutes, or until all water is absorbed. Combine all remaining ingredients together with the bulgur and let stand a few minutes for flavors to meld. Can be served warm or cold.