Bulgur – Corn – Chinese Cabbage – Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 10 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g bulur
- 300 g corn kernels
- 400 g Chinese cabbae
- 20 g tomato (s)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- Garlic powder
- Paprika powder
- pepper
Print Recipe
Pin Recipe Instructions
- Rinse the bulgur in a sieve under running water and boil it with a pinch of salt and 300 ml water for 15-20 minutes over low heat until the water is soaked up. Then let it cool down.
- Wash the Chinese cabbage and cut the leaves lengthways once. Then cut into strips approx. 1 cm wide. Cut the tomatoes into small pieces.
- Add the Chinese cabbage, drained corn and tomatoes to the bulgur.
- Mix the vinegar, oil, soy sauce and the spices and pour over the salad. Stir vigorously and let steep for about 5 minutes.
- Season to taste and add salt if necessary (the soy sauce is salty, but sometimes it is not enough).
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