Ingredients for Asian Chinese Tabbouleh
- 1/2 cup bulgur wheat
- 1 1/2 cups boiling water
- 1 (8 ounce) can water chestnuts, drained and sliced
- 1 (16 ounce) can bean sprouts, drained
- 1 (4 ounce) can sliced mushrooms, drained
- 1 cup chopped green onions
- 1 cup shredded carrots
- 2 garlic cloves, minced
- 1 tablespoon fresh gingerroot, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons fresh lime juice
- 12 napa cabbage leaves
- finely chopped cilantro
- finely chopped red bell pepper
- cooked quinoa
- edamame
- rice vinegar
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How to Make Asian Chinese Tabbouleh
- Finely chop the cilantro, green onions, and red bell pepper.
- In a large bowl, combine the chopped cilantro, green onions, and red bell pepper.
- Add the cooked quinoa, shredded carrots, and edamame.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, and garlic.
- Pour the dressing over the vegetable and quinoa mixture and toss gently to combine.
- Taste and adjust seasonings as needed. Add more soy sauce for saltiness, rice vinegar for tang, or sesame oil for richness.
- Serve immediately or chill for later. For an elegant presentation, spoon the tabbouleh into Napa cabbage leaves and serve alongside your favorite Asian dish.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
40g
Fat
10g
Carbs
12g
