Name: Cabbage Tabbouleh
Yield: 4 servings
Ingredients: 1/4 cup bulgur (not quick-cooking); 1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups); 1/2 medium white onion, very thinly sliced; 2 cups very finely chopped parsley; 1 cup mint leaves, torn if large; 1 tsp. ground allspice; 1/3 cup extra-virgin olive oil; 1/3 cup fresh lemon juice; Kosher salt; Fresh green chiles (optional)

A slaw of cabbage and parsley in a glass mixing bowl on a composite surface.

Photo by Alex Lau, Food Styling by Andy Baraghani

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside. A key to success is to have all your ingredients prepped and ready to go before assembling. You don’t want the cabbage to wilt before you're ready to eat.

Recipe notes

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