This salad takes the idea of traditional tabbouleh and inverts the proportions. Instead of mostly tabbouleh with a little bit of parsley, this one is mostly green — and with kale standing in for parsley. This is a great kale salad that will keep for several days, even with the dressing on it!
This is a modified version of a New York Times recipe.
Kale Tabbouleh Salad
- 1 cup fine bulgur
- 3 tablespoons fresh-squeezed lemon juice
- 3 pearl onions finely sliced
- 1 English cucumber diced
- 2 teaspoons ground cumin
- 1 ¼ teaspoons Kosher salt more as needed
- ½ cup extra-virgin olive oil more as needed
- 2 bunches kale stems removed, leaves finely chopped
- 3 roma tomatoes diced
- ½ cup torn mint leaves
- ½ cup radish very thinly sliced into half moons
- black pepper to taste
Cook bulgur according to package instructions. Let it cool.
To make dressing, whisk together lemon juice, cumin and salt. Whisk in olive oil.
In a large bowl, toss together bulgur, kale, onion, tomatoes, cucumber, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional olive oil if desired.
This recipe serves 6 servings. Not pictured, but on the second day I added feta cheese to the salad and loved it! This is a great way to add a little something extra.
xx — BB