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New in Cooking

Staub White and more

Bulgur Salad with Cucumbers, Radishes, and Green Onions

Serves: Makes 6 servings


  • 1 cup fine bulgur (#1 size)
  • ¾ cup boiling water
  • ¾ pound cucumbers, peeled and cut into ¼-inch dice
  • 1 cup thinly sliced green onions, white and pale green parts only
  • ¾ cup thinly sliced radishes
  • 1 cup coarsely chopped fresh Italian parsley
  • ½ cup coarsely chopped fresh mint
  • ⅓ cup coarsely chopped fresh dill
  • 1 green Anaheim chile or other moderately hot green chile, halved and thinly sliced crosswise
  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice, or more to taste
  • 1 large clove garlic, minced to a paste
  • 1½ teaspoons kosher or sea salt
  • Coarsely ground medium-hot red pepper, such as Syrian Aleppo or Turkish Mara, or freshly ground black pepper
  • Hearts of butter lettuce, for wrapping (optional)


  1. Put the bulgur in a large heatproof bowl and add the boiling water. Cover the bowl with a dish towel and let stand for 10 minutes for the grains to swell. Fluff the grains with a fork.

  2. Add the cucumbers, green onions, radishes, parsley, mint, dill, and green chile. Toss to mix. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and red pepper to taste. Pour over the salad and toss gently. Taste and adjust the seasoning. The salad should be lemony. Serve immediately, with hearts of butter lettuce for wrapping the salad Òtaco style.Ó

by Sur La Table & Andrews McMeel Publishing

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