Cabbage Tabbouleh

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside. A key to success is to have all your ingredients prepped and ready to go before assembling. You don’t want the cabbage to wilt before you're ready to eat.

¼ cup bulgur (not quick-cooking)
¼ medium head green cabbage, cored, very thinly sliced (about 4 cups)
½ medium white onion, very thinly sliced
2 cups fresh parsley, very finely chopped
1 cup mint leaves, torn if large
1 tsp. ground allspice
⅓ cup extra-virgin olive oil
⅓ cup lemon juice, freshly squeezed
kosher salt

Garnish:
fresh green chiles (optional)

Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain.

Toss cabbage, onion, parsley, mint, allspice, and half of the bulgur in a large bowl. Drizzle olive oil and lemon juice over tabbouleh and season with salt; toss again to combine.

Transfer tabbouleh to a platter and sprinkle with remaining bulgur. Serve with chiles alongside if desired.

Makes 4 servings.