Tabouleh Salad with herbs, tomatoes and peppers
This vegan bulgur wheat and herb salad is brought to life with a zingy ponzu dressing
- Preparation Time5 mins
- Cooking Time15 mins
Nutrition per serving
- Energy257 Kcals
- 200 g bulgur wheat
- 1 large red pepper
- 1 tomato
- 1 bunch parsley
- 2 sprigs fresh mint
- 2 tablespoons olive oil
- 1 tablespoon Kikkoman Ponzu
- 1 teaspoon freshly ground pepper
Rinse bulgur on a sieve. Then put it into a pan, pour in 250 ml water and cook for 15 minutes over low heat until the water is absorbed.
Meanwhile, dice the pepper and tomato, and finely chop the parsley and mint. Thoroughly mix the olive oil with the pepper and Ponzu citrus soy sauce.
Mix the cooled bulgur with herbs and vegetables, then season with the dressing. It can be served cold.