First, cook the bulgur in salted water or vegetable stock. Meanwhile, cut the beetroot and the apple into small cubes. Mix together with the coleslaw in a bowl. Crumble the feta cheese over it and add the chopped mint. Drain the bulgur, cool with cold water and also add to the bowl.
Squeeze the lime and use the juice to make a dressing with honey, a dash of olive oil, salt and pepper and mix with the salad.
Ingredients
Print Recipe
Pin Recipe