Red Cabbage and Blood Orange Tabbouleh Recipe

Introduction

This vibrant red cabbage and blood orange tabbouleh is a refreshing twist on the classic dish, bursting with bright citrus flavors and crunchy textures. Perfect as a light lunch or a colorful side, it combines grains, fresh herbs, and sweet-tart fruits for a satisfying salad.

Ingredients

• 200g bulgur wheat
• 50g dried cranberries
• 1 lemon, zested and juiced
• 1 shallot, finely sliced
• ½ red cabbage, finely sliced
• Small handful of parsley, finely chopped
• Small handful of mint sprigs, leaves picked and finely chopped
• 2 blood oranges, peel and pith removed, cut into thin slices
• 75g pomegranate seeds
• 75g walnuts, roughly chopped
• ¼ tsp ground cinnamon
• ¼ tsp ground cumin
• 1 blood orange, juiced
• 2 tbsp pomegranate molasses
• ½ tsp caster sugar
• 50ml olive oil

Instructions

1. Step 1: Place the bulgur wheat and dried cranberries in a heatproof bowl. Pour over boiling water to cover by about 2cm. Cover the bowl and let it soak for 15 minutes. Drain well and transfer to a large serving bowl.
2. Step 2: Add the lemon zest, finely sliced shallot, and finely sliced red cabbage to the bulgur. Toss everything together to combine.
3. Step 3: In a small bowl, mix the lemon juice with ground cinnamon, ground cumin, pomegranate molasses, caster sugar, and the juice of one blood orange. Stir well.
4. Step 4: Slowly drizzle in the olive oil while whisking continuously until the dressing is well combined. Season the dressing with salt and pepper to taste.
5. Step 5: Add the chopped parsley, chopped mint, blood orange slices, most of the pomegranate seeds, and walnuts to the bulgur mixture.
6. Step 6: Pour the dressing over the salad and toss gently to coat all ingredients. Taste and adjust seasoning if needed.
7. Step 7: Serve the tabbouleh in a large bowl, garnished with the remaining pomegranate seeds and walnuts scattered on top for extra crunch and color.

Tips & Variations

• For a nut-free option, substitute walnuts with toasted pumpkin seeds or omit them entirely.
• Use quinoa instead of bulgur for a gluten-free version.
• Add a pinch of chili flakes to the dressing for a subtle heat boost.
• Prepare the bulgur ahead of time and refrigerate to let flavors develop even more.

Storage

Store the tabbouleh in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving as the dressing can settle. This salad is best enjoyed fresh but can be served cold or at room temperature. Avoid freezing, as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, the tabbouleh can be prepared a few hours in advance and refrigerated. This allows the flavors to meld together beautifully. Just toss before serving.

What can I use if I don’t have pomegranate molasses?

You can substitute pomegranate molasses with a mix of equal parts honey and lemon juice or balsamic vinegar for a similar sweet-tart flavor.