Happy Friday! TGIF. I’m ready for the weekend, and by weekend, I mean sleep. With some studying thrown in. However, before I bury my head in the books, I want to share another salad recipe I made last week. The sauce for this salad is inspired by my family’s recipe for liang mian, which translates to “cool noodles.” It’s basically noodles, cucumbers, and shredded chicken tossed in a creamy tahini-peanut sauce. For this salad, I used a similar sauce and tossed it with a colorful salad of veggies, tofu, and bulgur wheat. The sauce is delicious. Creamy, peanut-y, and a bit sweet, it complements all the ingredients of this salad perfectly. I love how the bright peppers add a pop of color, and the shredded cabbage looks like confetti strips, hence the name. Here’s the recipe!
Asian Bulgur Wheat Confetti Salad
Makes 6 servings
3/4 cup bulgur wheat
1 1/2 cups water
1 head broccoli, cut into florets
4 green onions, chopped
1/2 yellow onion, chopped
2 sweet bell peppers, diced
1 14oz package firm tofu, cubed
4 cups shredded cabbage
Peanuts, for garnish
3 tbsp tahini sauce
1 tbsp creamy peanut butter
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp sugar
Hot water, to thin to desired consistency (I used about 1/4 cup)
Preheat the oven to 400˚F. Toss the broccoli in olive oil and roast for 20-30 minutes, until tender.
Meanwhile, bring the bulgur wheat and water to a boil, then reduce heat and simmer until all the liquid is absorbed. While the bulgur wheat is cooking, saute the green onions and onion in olive oil until fragrant and tender. Add the onions and broccoli to the bulgur wheat and set aside to cool.
Once cooled, add the peppers, tofu, and cabbage. Toss to combine.
To make the sauce, mix together all sauce ingredients, then add water until the desired consistency is reached. You may add more sugar if you like a sweeter sauce, or you could add some hot sauce for a little kick. Pour the sauce over the salad and toss to combine. Garnish with peanuts. Serve room temperature or chilled. Enjoy!