Slaw Tabbouleh Recipe

Prep cabbages and vegetables

Thinly shred the green and red cabbage (use a sharp knife or mandoline). Place shredded cabbage in a large mixing bowl. Peel and shred the carrot; add to the bowl. Slice scallions thinly and add. Chop parsley and mint finely and add to the bowl.

Add fresh vegetables

Quarter the cherry tomatoes and seed and dice the cucumber; add both to the bowl with the shredded vegetables and herbs. Toss gently to combine.

Soak bulgur

Place the bulgur in a heatproof bowl. Pour 1 1/4 cups hot (not boiling) water over bulgur, cover tightly with plastic wrap or a lid, and let sit 12–15 minutes until tender and liquid is absorbed. If excess water remains, drain in a fine-mesh sieve and press gently to remove extra moisture.

Cool and fluff

Fluff the soaked bulgur with a fork and let it cool to near room temperature (about 10 minutes). Once cooled, add the bulgur to the slaw mixture and toss to distribute evenly.

Add nuts (optional)

If using, toast pine nuts or pistachios in a dry skillet over medium heat, stirring, until fragrant and lightly golden (2–3 minutes). Let cool slightly and sprinkle into the slaw.

Make dressing

In a small bowl or jar combine fresh lemon juice, extra-virgin olive oil, red wine vinegar, minced garlic, ground cumin, salt, freshly ground black pepper, and red pepper flakes if using. Whisk or shake vigorously until emulsified.

Taste and adjust

Taste the dressing and adjust seasoning: add more salt for brightness, more lemon for acidity, or a touch more olive oil to mellow. The dressing should be bright and slightly tangy.

Pour about three-quarters of the dressing over the slaw and bulgur mixture. Toss thoroughly to coat all ingredients. Let the salad sit for at least 10–15 minutes to allow flavors to meld; toss again and add more dressing as needed to reach desired moisture and flavor.

Adjust final seasoning with extra salt, pepper or lemon juice. Transfer to a serving bowl and sprinkle toasted nuts on top if using. Garnish with a few additional whole parsley leaves or mint sprigs.

Serve chilled or at room temperature. The salad keeps well refrigerated up to 3 days; if storing, reserve extra dressing and add before serving if it becomes dry.