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Red cabbage & blood orange tabbouleh

A serving bowl of red cabbage & blood orange tabbouleh

Red cabbage & blood orange tabbouleh

Name: Red cabbage & blood orange tabbouleh
Prep time: 20 min
Total time: 20 min
Yield: Serves 6-8 as a side
Ingredients: 200g bulgur wheat; 50g dried cranberries; 1 lemon zested and juiced; 1 shallot finely sliced; ½ red cabbage finely sliced; small handful of parsley finely chopped; small handful of mint sprigs leaves picked and finely chopped; 2 blood oranges peel and pith removed and cut into thin slices; 75g pomegranate seeds; 75g walnuts roughly chopped; ¼ tsp ground cinnamon; ¼ tsp ground cumin; 1 blood orange juiced; 2 tbsp pomegranate molasses; ½ tsp caster sugar; 50ml olive oil

Ailsa Burt

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Serves 6-8 as a side

Easy

Prep: 20 mins

plus 15 mins soaking

A star rating of 4.7 out of 5.3 ratingsRate

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Enjoy this vibrant tabbouleh salad with your favourite grills. With red cabbage, dried cranberries and pomegranate seeds, it's perfect at Christmas

Dairy-free

Egg-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g bulgur wheat
50g dried cranberries
1 lemon

zested and juiced
1 shallot

finely sliced
½ red cabbage

finely sliced
small handful of parsley

finely chopped
small handful of mint sprigs

leaves picked and finely chopped
2 blood oranges

peel and pith removed and cut into thin slices
75g pomegranate seeds
75g walnuts

roughly chopped

For the dressing

¼ tsp ground cinnamon
¼ tsp ground cumin
1 blood orange

juiced
2 tbsp pomegranate molasses
½ tsp caster sugar
50ml olive oil

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Nutrition: Per serving (8)

kcal251
fat13g
saturates2g
carbs26g
sugars10g
fibre4g
protein5g
salt0.18g

Method

step 1

Put the bulgur and cranberries in a heatproof bowl and pour over enough boiling water to cover by about 2cm. Cover the bowl and soak for 15 mins. Drain and transfer to a serving bowl. Add the lemon zest, shallots and cabbage. Toss well.
step 2

Pour the lemon juice into a small bowl with the dressing ingredients, except the oil. Stir well, then pour in the oil slowly, whisking continuously until combined. Season to taste.
step 3

Add the parsley, mint and blood oranges to the bulgur mixture with most of the pomegranate seeds and walnuts. Toss everything together with the dressing and season to taste again. Serve in a big bowl with the remaining pomegranate seeds and walnuts scattered over the top.

Recipe from Good Food magazine, Christmas 2025

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A star rating of 4.7 out of 5.3 ratings

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