Summary

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

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Instructions

1. 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.
2. Wash the Chinese cabbage and cut the leaves lengthways once. Then cut into strips approx. 1 cm wide. Cut the tomatoes into small pieces.
3. Add the Chinese cabbage, drained corn and tomatoes to the bulgur.
4. Mix the vinegar, oil, soy sauce and the spices and pour over the salad. Stir vigorously and let steep for about 5 minutes.
5. Season to taste and add salt if necessary (the soy sauce is salty, but sometimes it is not enough).