Pink cabbage and bulgur salad

I couldn’t decide between a coleslaw and kısır (a Turkish bulgur salad), so I created a fusion of both!

I also added a mix of pink and red ingredients—can you guess which ones? Hint: there's no beetroot! 😉

Voor 6 personen als bijgerecht

15 minuten werk + minstens 1 uur rusten

Serves 6 (as a side dish)

⏳ 15 minutes prep + at least 1 hour resting time

Ingredients

• ½ red cabbage (about 600g)

• 1 large red onion

• 50g fine bulgur (köftelik bulgur, available at Turkish stores)

• 1 tablespoon sumac (available at Turkish stores)

• 4 tablespoons pomegranate molasses (available at Turkish stores)

• 4 tablespoons olive oil

• Juice of 1 lemon

• Salt & pepper to taste

• Fresh parsley for garnish

Instructions

✨ Prepare the vegetables:

1. Finely shred the red cabbage—you can use a mandoline or food processor (watch your fingers!).

2. Slice the red onion into thin half-rings.

✨ Mix the salad:

3. In a large bowl, combine the cabbage, onion, bulgur, sumac, olive oil, pomegranate molasses, lemon juice, salt, and pepper.

4. Massage the mixture well with your hands until the bulgur starts absorbing the flavors and turns pink.

✨ Let it rest:

5. The bulgur doesn’t need to be cooked—it will soften as it sits in the salad. Let it rest for at least 1 hour.

✨ Final touch:

6. Garnish with fresh parsley before serving.

A crunchy, tangy, and vibrant salad—perfect as a side dish! 🌿💖