Day 2- Tabouli and Red Cabbage Slaw

Tabouli Salad (Courtesy of "The Essential Vegetarian Cookbook-Published by Bay Books)

Serves 8 (I cut my recipe in half and had enough for dinner and plenty for lunch tomorrow, so this to me seems to serve closer to 4 as a side dish)

1.) Combine equal parts water and bulgur until water is absorbed-3/4 cup, approximately 15 minutes.

2.) Wash the following herbs and blot dry on paper towels. Parsley, chives, basil & mint. Either in a food processor or using shears finely dice and add to the bulgur.

3.) Toss bulgur with herbs and  2 green onions, 2 medium tomatoes,  juice of 1 large lemon, and 1/4 cup of olive oil. 

4.) Refrigerate until ready to serve. 

Notes:

- I had to add extra bulgur to the water in order for it to completely absorb. 

- I also tossed a little bit of sea salt in to add some depth.

- I recommend letting this chill for a bit before serving, it allows the flavors to properly meld. 

- I left out the measurements for the herbs, specifically because it's a matter of taste. Personally in my salad I feel as though I didn't have enough bulgur and the herbs were over powering. I'd suggest playing around with the amounts to get the right balance for your tastes.

- The easiest way to chop herbs personally is to use kitchen or herb shears. Makes for

 quick work. 

Red Cabbage Slaw (Courtesy of Sunny Anderson, 2008 on the Food Network)

The recipe that was originally posted was way more than I could eat so the following is a halved recipe. 

1.) Dissolve 1/4 cup of apple cider vinegar (I substituted plain vinegar with no problem) with 1 TBS of sugar. 

2.) Add 2 TBS of olive oil, 1 tsp celery seed, a dash of salt and pepper to the vinegar and sugar.  

3.) Add 5 baby carrots or 1 large carrot (diced), half of a large or one small head of red cabbage (finely shredded), handful of golden raisins and a small red onion diced. 

4.) Toss together so that the dressing evenly coats the vegetables.

5.) Cover and let chill for about an hour or so. 

Notes:

-This recipe was really fast to make, I just under estimated the amount of time it would take to let it sit in the fridge and chill.

-I would suggest making this recipe first to allow time to chill.