Red Cabbage & Blood Orange Tabbouleh Recipe

Introduction

This vibrant red cabbage and blood orange tabbouleh is a fresh twist on the classic Middle Eastern salad. Bursting with color and bold flavors, it combines tart citrus, crunchy nuts, and aromatic herbs for a delightful dish perfect as a side or light meal.

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 and 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: Put the bulgur wheat and dried cranberries in a heatproof bowl. Pour over enough boiling water to cover by about 2cm. Cover the bowl and soak for 15 minutes until the bulgur is tender. Drain well and transfer to a serving bowl.
2. Step 2: Add the lemon zest, finely sliced shallots, and finely sliced red cabbage to the bulgur. Toss everything together to combine.
3. Step 3: In a small bowl, pour the lemon juice, blood orange juice, pomegranate molasses, caster sugar, ground cinnamon, and ground cumin. Stir to combine, then slowly whisk in the olive oil until the dressing is smooth. Season to taste with salt and pepper.
4. Step 4: Add the chopped parsley, chopped mint leaves, blood orange slices, most of the pomegranate seeds, and roughly chopped walnuts to the bulgur mixture. Toss gently with the dressing to coat well.
5. Step 5: Adjust seasoning if needed, then transfer the tabbouleh to a large serving bowl. Scatter the remaining pomegranate seeds and walnuts over the top before serving.

Tips & Variations

• For a nuttier flavor, toast the walnuts lightly before adding them.
• If you prefer, substitute bulgur with quinoa for a gluten-free option.
• Add a handful of chopped cucumber or radish for extra crunch.
• Use fresh orange segments if blood oranges are unavailable; adjust sweetness with a little honey if needed.

Storage

Store the tabbouleh covered in the refrigerator for up to 2 days. The flavors will develop further, but the fresh herbs and orange slices are best enjoyed within the first day. Serve cold or at room temperature. If the salad seems dry after chilling, stir in a little extra olive oil or fresh lemon juice before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this tabbouleh ahead of time?

Yes, you can prepare this salad up to a day in advance. Keep it chilled and add any delicate ingredients, like fresh orange slices and pomegranate seeds, just before serving for the best texture and flavor.

Is bulgur wheat gluten-free?

No, bulgur wheat contains gluten. For a gluten-free option, you can replace bulgur with cooked quinoa or fine millet.

Red Cabbage & Blood Orange Tabbouleh Recipe

Print Recipe

★★★★★

4.9 from 57 reviews

A vibrant and refreshing red cabbage and blood orange tabbouleh that combines the nutty flavor of bulgur wheat with the tartness of blood oranges, sweetness from dried cranberries and pomegranate seeds, and aromatic herbs. This salad is dressed with a zesty, spiced pomegranate molasses dressing, making it a perfect light and healthy dish for any season.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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 and cut into thin slices
• 75g pomegranate seeds
• 75g walnuts, roughly chopped

Spices and Dressing

• 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. Soak the bulgur and cranberries: Place the bulgur wheat and dried cranberries in a heatproof bowl and pour over boiling water so that it covers the mixture by about 2cm. Cover the bowl and let it soak for 15 minutes until the bulgur softens. Drain the excess water and transfer the bulgur to a large serving bowl.
2. Combine the fresh ingredients: Add the lemon zest, finely sliced shallot, and finely sliced red cabbage to the soaked bulgur. Toss thoroughly to mix the ingredients evenly.
3. Make the dressing: In a small bowl, combine the lemon juice with ground cinnamon, ground cumin, pomegranate molasses, and caster sugar. Stir well to dissolve the sugar. Gradually whisk in the olive oil slowly until the dressing is emulsified. Season the dressing with salt and pepper to taste.
4. Add herbs and fruit: Fold in the chopped parsley, chopped mint leaves, and blood orange slices to the bulgur mixture. Also add most of the pomegranate seeds and roughly chopped walnuts, reserving some for garnish.
5. Toss and season: Pour the prepared dressing over the salad, then gently toss everything together to coat all ingredients in the dressing. Adjust seasoning with salt and pepper if necessary.
6. Serve: Transfer the tabbouleh to a large serving bowl, scatter the remaining pomegranate seeds and walnuts on top as garnish, and serve chilled or at room temperature.

Notes

• Soaking bulgur in boiling water softens it without cooking, preserving its nutty texture.
• This salad can be prepared a few hours in advance to allow flavors to meld fully.
• For a nuttier flavor, lightly toast the walnuts before adding.
• Blood oranges can be substituted with regular oranges or a combination of oranges and grapefruit if unavailable.
• Keep the dressing refrigerated if not using immediately and whisk again before pouring over the salad.

Keywords: red cabbage salad, blood orange tabbouleh, bulgur wheat salad, pomegranate salad, Mediterranean vegetarian salad