Vegetable taboulé with ginger-peanut dressing

Harley Romero
very easy
4 3
60 mins
60 mins


Servings: 8
  • 350 g Bulgur
  • 7-10 Tbsp salt, pepper
  • 75 g unsalted roasted peanut kernels
  • 2 (approx. 450 g) large red peppers
  • 400 g Tomatoes
  • 350 g Red cabbage
  • 1 collar Spring onions
  • 3 medium-sized carrots
  • 1 medium red onion
  • 1 piece(s) (approx. 30 g) Ginger
  • 2 red chillies
  • 125 g creamy peanut butter (glass)
  • 5 TABLESPOONS Balsamic vinegar
  • 6 TABLESPOONS Soy sauce
  • 2-3 TABLESPOONS liquid honey
  • 3 TABLESPOONS Sesame Oil
  • 4 TABLESPOONS Olive oil


  1. 1

    Rinse Bulgur in a sieve and let it drain. Bring to the boil in 1 l salted water and allow to swell on low heat for 7-10 minutes in an open pot (see package instructions). Remove from the heat and allow to cool for about 1 hour.

  2. 2

    Roast the peanuts in a pan without fat, take them out and let them cool down.

  3. 3

    Clean or peel and wash the peppers, tomatoes, red cabbage, spring onions and carrots. Dice the peppers and tomatoes. Remove stalk from red cabbage, slice or cut cabbage into fine strips. Cut spring onions diagonally into fine rings.

  4. 4

    Coarsely grate the carrots. Peel and finely chop the onion.

  5. 5

    Peel the ginger and chop very finely. Clean the chillies, cut lengthwise, remove seeds, wash and chop finely. Stir peanut butter, ginger, chilli, vinegar, soy sauce, honey and approx. 100 ml water until smooth. Then fold in sesame and olive oil.

  6. 6

    Season to taste with salt and pepper.

  7. 7

    Mix bulgur, peanuts, prepared vegetables and the ginger-peanut dressing well in a large bowl. Season to taste again. Serve.

Nutrition Facts

350 kcal
34 g
18 g
10 g