Asian Bulgur Rice Salad Recipe

Recipe By Slurrp

Asian Bulgur Rice Salad is a refreshing and nutritious dish that combines the flavors of Asia with the wholesome goodness of bulgur rice. This salad is packed with colorful vegetables, such as bell peppers, carrots, and cucumbers, and is tossed in a tangy and flavorful dressing made with soy sauce, sesame oil, and lime juice. The addition of fresh herbs like cilantro and mint adds a burst of freshness to the salad. It can be served as a light lunch or a side dish for grilled meats or seafood.

3.8
20 Rating -
Rate
Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Asian Bulgur Rice Salad
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ingredients serve

Ingredients for Asian Bulgur Rice Salad Recipe

  • 0.17 cup Bulgur Rice
  • 0.33 cup Water
  • 0.17 Red Bell Pepper, Diced
  • 0.17 Carrot, Julienned
  • 0.17 Cucumber, Diced
  • 0.33 tablespoon Soy Sauce
  • 0.17 tablespoon Sesame Oil
  • 0.17 Juice Lime
  • 0.17 tablespoon Honey
  • 0.33 cloves Cloves Garlic, Minced
  • as required Fresh Cilantro, Chopped
  • as per your need Fresh Mint, Chopped

Directions: Asian Bulgur Rice Salad Recipe

Cooking Directions

  • STEP 1.In a medium saucepan, bring water to a boil and add bulgur rice. Cook according to package instructions until tender.
  • STEP 2.Meanwhile, prepare the dressing by whisking together soy sauce, sesame oil, lime juice, honey, and minced garlic in a small bowl.
  • STEP 3.In a large mixing bowl, combine cooked bulgur rice, chopped vegetables, and dressing. Toss well to coat everything evenly.
  • STEP 4.Garnish the salad with chopped fresh herbs like cilantro and mint.
  • STEP 5.Serve the Asian Bulgur Rice Salad chilled or at room temperature. It can be enjoyed on its own as a light lunch or as a side dish for grilled meats or seafood.

Cooking Tips

  • To add some extra protein, you can toss in some cooked and shredded chicken or tofu.
  • Feel free to customize the salad by adding other vegetables like edamame, bean sprouts, or shredded cabbage.
  • For a spicier kick, add some sliced chili peppers or a drizzle of sriracha sauce to the dressing.
  • Make sure to rinse the bulgur rice thoroughly before cooking to remove any excess starch.

Storage and Serving

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Before serving leftovers, give the salad a good toss to redistribute the dressing and flavors.
  • This salad is great for meal prep. You can make a batch ahead of time and enjoy it throughout the week.
Nutrition
value
372
calories per serving
10 g Fat8 g Protein60 g Carbs6 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    8g
  • Carbs
    60g
  • Fiber
    6g

MacroNutrients

  • Carbs
    60g
  • Protein
    8g
  • Fiber
    6g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    79mg
  • Iron
    5mg
  • Vitamin A
    624mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    92mg
  • Manganese
    1mg
  • Phosphorus
    185mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp