Turkish Red Cabbage Bulgur Salad | Mor Lahanalı Bulgur

Place the bulgur in a heatproof bowl. Pour about 350 ml of boiling, lightly salted water over it, cover, and let it swell for about 15 minutes until the liquid has been completely absorbed. Then fluff with a fork and allow to cool to room temperature.

Remove the outer leaves of the red cabbage, cut out the core, and cut or shred the cabbage into very fine strips. Place the shredded red cabbage in a bowl, sprinkle with half of the table salt and half of the freshly squeezed lemon juice, and knead vigorously with your hands for 2 to 3 minutes until it softens and its vibrant colour intensifies.

Wash the spring onions, shake dry, and slice into thin rings. Wash the flat-leaf parsley and fresh dill, shake dry, and finely chop along with the tender stems. Toast the walnut kernels in a small pan without oil for about 2 to 3 minutes until fragrant, then chop roughly.