Tabbouleh, Bok Choy and Fig Salad







A recipe from the cuisine, allowed in a / diet.

Let’s give this Tabbouleh salad an interesting Chinese touch with lemony and buttery sauteed bok choy. Spike this multi-cultural salad with jalapeno, chili, and lemon. Do not forget to add some figs, for a sweet touch.

Nutritional Chart

Calories: 278 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 11 g
  • 14 g
  • 36 g

Ingredients Needed for Tabbouleh, Bok Choy and Fig Salad

⅓ cup bulgur
1 cup hot water
1 cup fresh parsley, chopped
2 medium tomatoes, minced
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
1 medium jalapeno, finely chopped
1 tablespoon lemon juice
1 tablespoon butter
1 bok choy head
1 teaspoon chili flakes
1 teaspoon lemon zest
3 figs, wedged (for serving)
2 teaspoons of olive oil for garnishing

How to Make Tabbouleh, Bok Choy and Fig Salad

  1. Add the bulgur to a bowl. Cover it with hot water and let it soak for 20 minutes.
  2. Add the parsley, tomato, jalapeno, and lemon juice to a bowl. Season with salt, white and black sesame seeds. Mix until even.
  3. Transfer the soaked bulgur to the bowl and mix it in. Set aside.
  4. Melt the butter in a skillet over low heat.
  5. Add the bok choy and season it with chili flakes and lemon zest. Cook and stir until tender.
  6. Serve the bok choy with bulgur salad and fig wedges. Garnish with some olive oil.

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