I’m that person that goes to a restaurant and 7 times out of 10 orders a big, refreshing salad as my meal. (Sometimes annoying, I know.) I wish it was because I’m consciously making the healthier choice, but 80% of the time, it’s not.

It’s more because I love the combination of crunchy vegetables and fresh herbs tossed in a zesty vinaigrette, a sharp cheese coming into the mix and adding an element of creaminess, while a crispy chip or crouton gives it an added bite. Combine that with all the vibrant colors of fresh veggies and I’m visually and flavorfully pleased!

With all the love I have for them, you can expect that I have many delightful salad recipes in my ever growing collection that I need to share with you. This one I learned from my mom, who learned it from a friend, who learned it from her mom in Aleppo, Syria where it seems to have been adapted from Turkish origins.

It is similar in preparation to Tabouleh in that bulgur wheat is soaked in lemon juice and seasonings, after which the mixture is used as a dressing for the salad. Here, the bulgur absorbs all the delicious flavors from a combination of things including lemon juice, pomegranate molasses, chili and tomato pastes, cumin, dried mint and onions sautéed in olive oil.

Once the bulgur has absorbed all the liquid and softened, it is tossed with shredded red cabbage, diced tomatoes, and some fresh herbs. I love to let the salad sit for a while to get all the delicious ingredients to contribute their best to the marriage ;).

Eej is a crunchy, filling and flavorful salad that you’ll be so glad you tried. It may seem like a lot of work for a bowl of veggies, but trust me, its definitely worth it and is a quick prep once you get the hang of it. It’s a great make ahead salad for dinner parties and will also keep for a few days because the cabbage is hearty and will hold up, while the bulgur keeps absorbing the vegetable juices and becoming even more full of flavor.

You don’t want to wait to try it, it really is as delicious as it is beautiful. Have it tonight with a rotisserie chicken for dinner, or tomorrow for lunch at the latest!

Eej
2-3 Servings 

For the Bulgur
1/2 cup chopped Onion
2 tbsp Olive Oil
1/4 cup Lemon Juice
2 tsp Tomato Paste
2 tsp Pomegranate Molasses
2 tsp Red Chili Pepper Paste, or to taste
1 tsp Dried Mint
1/2 tsp Cumin
1/2 – 1 tsp Sea Salt*
1/2 cup Bulgur #2

For the Salad
1 1/2 cups shredded Red Cabbage
1 cup diced Tomatoes
1 cup chopped Parsley, loosely packed
2 stalks green onion, chopped
1 tbsp Fresh Mint, roughly chopped

Start by heating the oil in a small skillet over medium heat. Add the onion and sauté until soft and translucent, about 4-5 minutes.

Whisk together the lemon juice, tomato and pepper paste, pomegranate molasses, dried mint, cumin, and salt until combined. Add the bulgur and sautéed onions with the olive oil and stir to coat the bulgur. Set aside and allow to sit for at least 30 minutes until the bulgur has softened and absorbed all the juices. The longer you leave it, the more flavor it will absorb.

Toss together the shredded cabbage, tomatoes, parsley, green onion and mint. Once your bulgur is ready, add it to the vegetables and toss to combine. Adjust salt and spice to taste. Let it sit for at least 10-15 minutes to allow the flavors to marinate.

Serve with your favorite grilled protein for a complete meal and enjoy!

*Note: I use 1 tsp of Salt with the bulgur mixture and do not have to adjust the salt at the end, but as always, salt to your preferred taste.