Winter tabouleh

0 from 0 votes
Recipe by Damaris Beems Course: Salad, SideCuisine: Palestinian, Arabic, Lebanese




Cooking time


Total time



We all know tabouleh, but this is a great variation on the theme. A winter edition, in every way. The chosen vegetables, the chosen spices. Really worth a try. And this way also more a salad that you will also serve at dinner time.


  • 200 gram fine bulgur

  • 225 gram cavolo nero

  • 1/4 red cabbage

  • 4 blood orange

  • 1 pomegranate

  • 2 red onions

  • 1 table spoon cinnamon and allspice

  • 150 ml olive oil

  • 4 table spoons pomegranate melasse

  • 1 table spoon caster sugar

  • 2 table spoons lemon juice

  • 1 bouquet fresh mint and flat parsley


  • Put the bulgur in a pan with plenty of water. Add the cinnamon and allspice and stir well. Bring the water to a boil and then turn off the heat and let the bulgur cook for another 15 minutes. Then take the lid off the pan and let the bulgur cool down.
  • Cut the cavolo nero into strips and add 2 tablespoons of olive oil and massage it into the leaves. Leave it for a while.
  • Finely chop the red onions. Cut the red cabbage into strips. Peel three blood oranges and cut the flesh into cubes. Squeeze the fourth blood orange for the dressing.
    Finely chop the mint leaves and parsley. Remove the seeds from the pomegranate and also collect the juice.
  • Then mix everything together. For the dressing, add 150 ml of olive oil, the cane sugar, pomegranate molasses, lemon juice and the salt and pepper to the orange juice. You can now serve the salad. If you are going to do this later, get it out of the fridge in time. It really needs to be served at room temperature to achieve its full flavour.

We bring vegan cooking to the next level

Tag on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Like us on Facebook


Submit a Comment

Your email address will not be published.