Crunchy bulgur salad

Crunchy bulgur salad

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(7 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal483
  • fat22g
  • saturates2g
  • carbs50g
  • sugars11g
  • fibre9g
  • protein17g
  • salt0g


  • 200g bulgur wheat
  • 150g frozen podded edamame (soya) beans
  • 2 Romano peppers, sliced into rounds, seeds removed
  • 150g radishes, finely sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 75g whole blanched almonds
  • small bunch mint, finely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp extra virgin olive oil


  1. Cook the bulgur following pack instructions, then drain and tip into a large serving bowl to cool. Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.

  2. Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. Pour over the salad, toss well and serve.

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Comments, questions and tips

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26th May, 2020
The main ingredients were fine but it could definitely have done with a better dressing. Orange juice and olive oil alone are too mild and un-interesting paired with the mild vegetables. I'd go with 91Annie's suggestion and at least add some lemon juice.
17th Aug, 2016
Generally a super satisfying dish. Only thing that I would do differently next time is that I would not use Orange for the dressing as I found it too sweet and I was missing the acidity in the salad, so would definitely go for plain old lemon next time.
22nd Jun, 2018
I loved the orange in it, perhaps my orange wasn’t so sweet. But please note this recipe is not gluten free unless you substitute the bulgur for lightly cooked buckwheat groats or another gluten free substitute. I used buckwheat and all the family enjoyed this salad.
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