Name: Red Cabbage & Blood Orange Tabbouleh Recipe
Prep time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 200g bulgur wheat; 50g dried cranberries; 1 lemon, zested and juiced; 2 blood oranges, peeled, pith removed and cut into thin slices; 1 blood orange, juiced; 75g pomegranate seeds; 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; 75g walnuts, roughly chopped; ¼ tsp ground cinnamon; ¼ tsp ground cumin; ½ tsp caster sugar; 2 tbsp pomegranate molasses; 50ml olive oil

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Introduction

This vibrant Red Cabbage & Blood Orange Tabbouleh is a fresh twist on a classic Middle Eastern salad. Packed with colorful fruits, crunchy nuts, and aromatic herbs, it’s a refreshing side or light meal perfect for any season.

Red Cabbage & Blood Orange Tabbouleh Recipe - Recipe Image

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

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 soak for 15 minutes until the bulgur absorbs the water. Drain well and transfer to a large serving bowl.
Step 2: Add the lemon zest, finely sliced shallot, and finely sliced red cabbage to the bulgur. Toss everything together to combine evenly.
Step 3: In a small bowl, combine the lemon juice, blood orange juice, pomegranate molasses, caster sugar, ground cinnamon, and ground cumin. Stir well.
Step 4: Slowly whisk the olive oil into the juice mixture until well combined. Taste and season with salt and pepper as needed.
Step 5: Add the chopped parsley, chopped mint leaves, blood orange slices, most of the pomegranate seeds, and most of the walnuts to the bulgur mixture. Pour over the dressing and toss everything gently to coat well.
Step 6: Check seasoning once more and adjust if necessary. Serve the tabbouleh in a big bowl with the remaining pomegranate seeds and walnuts scattered on top for a beautiful finish.

Tips & Variations

For a nut-free version, substitute walnuts with toasted pumpkin seeds or omit them entirely.
If blood oranges are unavailable, use navel oranges or a combination of orange and grapefruit for similar citrus brightness.
For extra texture, add diced cucumber or cherry tomatoes to the salad before serving.
Soak the bulgur longer for a softer texture, or use fine bulgur that requires less soaking time.

Storage

Store the tabbouleh in an airtight container in the refrigerator for up to 2 days. The salad tastes best fresh but can be gently stirred and served cold or at room temperature. Avoid freezing, as the fresh ingredients and dressing will not hold texture well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can soak the bulgur and prepare the dressing in advance. Toss everything together shortly before serving to keep the fresh ingredients crisp.

Is this recipe gluten-free?

Traditional bulgur wheat contains gluten, so this recipe is not gluten-free. You can substitute bulgur with cooked quinoa or millet for a gluten-free alternative.