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–+ servings

Rainbow Bulgar Salad (Vegan)

Karolina Longoria
An easy and nourishing salad. Great for weekly meal prep or served as an appetizer with crackers. This salad will become a new favorite.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course salads
Cuisine Mediterranean
Servings 4 people

Equipment

  • 1 Large bowl
  • 1 Cutting Board
  • 1 sharp chef knife
  • Measuring cups
  • Measuring spoons

Ingredients
  

Dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon coconut aminos substitute: ½ teaspoon soy or tamari sauce
  • Juice from ½ of a lemon about 1.5 tablespoons
  • ¼ teaspoon oregano
  • 1 teaspoon coconut sugar substitute: honey or maple syrup
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Salad:

  • ¼ cup bulgar cooked according to package directions
  • ½ cup red onion small diced
  • 1 cup tomatoes small diced
  • ½ cup carrots small diced
  • ½ cup yellow bell pepper small diced
  • 1 bunch cilantro finely chopped (about 1 cup)
  • 1 bunch parsley finely chopped (about 1 cup)
  • ½ cup sliced almonds‍

Instructions
 

  • Add dressing ingredients to a large platter or bowl and whisk until combined and the oil and vinegar have emulsified.
  • Add salad ingredients and toss together until combined. Refrigerate until ready to serve.
  • Serve with crackers, on a bed of greek yogurt or labneh, on avocado toast, or enjoy with a spoon.‍

Video

Keyword bulgar, bulgar salad, rainbow salad, rainbow vegetables, salad, salad side dish, summer salad, vegan salad, vegetable packed
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