Spicy Thai-Infused Tabbouleh
A fusion salad using traditional parsley base with bird's eye chilies and lime.
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Ingredients
- 1/2 cup Bulgur wheat (fine grade)
- 3 cups Fresh flat-leaf parsley, finely chopped
- 1/2 cup Fresh mint leaves, finely chopped
- 1 cup Cherry tomatoes, quartered
- 2 pieces Bird's eye chilies, minced
- 3 stalks Green onions, thinly sliced
- 3 tablespoons Fresh lime juice
- 1 tablespoon Fish sauce (or soy sauce for vegan)
- 1/4 cup Extra virgin olive oil
- 1 tablespoon Lemongrass, very finely minced (white part only)
- 1 teaspoon Toasted sesame seeds(optional)
Instructions
- 1
Place the fine bulgur in a small bowl and cover with boiling water; let soak for 15 minutes until tender, then drain any excess liquid thoroughly.
- 2
Wash the parsley and mint thoroughly, ensuring they are completely dry before chopping to prevent the salad from becoming soggy.
- 3
In a large mixing bowl, combine the finely chopped parsley, mint, green onions, and quartered cherry tomatoes.
- 4
In a separate small jar, whisk together the lime juice, fish sauce, olive oil, minced bird's eye chilies, and minced lemongrass to create the fusion dressing.
- 5
Add the fluffed bulgur wheat to the herb mixture and toss gently to distribute the grains evenly.
- 6
Pour the dressing over the salad and toss well, ensuring the herbs are thoroughly coated in the spicy lime mixture.
- 7
Taste and adjust seasoning, adding more lime or chili if a higher intensity is desired.
- 8
Let the salad rest in the refrigerator for at least 30 minutes to allow the Thai aromatics to penetrate the bulgur and herbs before serving.
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