COOK: Winter Tabbouleh Salad with Moroccan Lemon Vinaigrette
- Winter Tabbouleh Ingredients
- How to Make Winter Tabbouleh
- Storage & Make-Ahead Tips
- Serving Ideas for Winter Tabbouleh Salad
- Related Recipes
This winter tabbouleh salad is a seasonally-appropriate adaptation of this Mediterranean and Middle Eastern traditional staple dish (you may also know it as tabouli, tabouleh, tabbouli, tabouli, or taboulah). It’s frugal, fresh, nutritious, and most importantly, delicious!
I make this version in the fall and winter when the usual produce ingredients aren’t available (yeah, you can buy them, but they aren’t local or very good, especially the mealy off-season tomatoes, blech). Instead of the tomatoes and cucumbers in a traditional Levantine tabbouleh recipe, we use crunchy cabbage and radishes and a bit of celery and onion, along with generous amounts of parsley and bulghur wheat tossed with a quick, zippy homemade lemon vinaigrette.
This brightly-flavored vegan side dish or light lunch is sunshine in a bowl that’s oh so welcome on a dreary fall or crisp winter day. It holds well as a meal-prep bulk recipe, so I usually make a bunch and snack on it throughout the week! This recipe makes a big batch, so if you aren’t feeding a crowd, or making your lunches for the week, you can scale it back or cut it in half- the procedure is the same.
If you have salted lemon pickles in your pantry, use those in place of the fresh lemon in your dressing, or minced and added to the salad, otherwise, you can use fresh lemon and lemon zest. Throw in a tablespoon or two of minced or nonpareil capers to mimic that salty tang from the preserved lemons if you like, or leave them out. It’s up to you! If you don’t have any salted lemons, you should totally go make some though, because they’re DELICIOUS and everyone should have a jar in their fridge or pantry!
Winter Tabbouleh Ingredients
Bulghur wheat:
You can use either fine or coarse bulghur wheat in your tabbouleh salad. They’re both made with par-cooked, hulled wheat kernels, then ground and sorted by size. The fine bulghur is easier to cook and usually easier to find in stores, and only requires rinsing and soaking. The medium to coarse bulghur will need a longer soak time, or to be cooked briefly on the stove top, in the oven, or microwaved until tender.
The flavor is the same, though the texture and mouthfeel is a little different, and the medium to coarse bulgur is springy and holds up a little better in the fridge if you’re making a big batch. Use whichever you prefer, or can get where you are. I prefer the coarse bulghur for this salad, but if you’re in a hurry or can only find fine bulghur where you are, it will still be delicious!
Cabbage:
I use standard green cabbage, which is both nutritious and adds budget-friendly bulk and a sweet crunch to this tabbouleh salad. You could also use purple cabbage, which will react with the lemon in the dressing to make a colorful pink salad with even more antioxidants! Maybe try this one for Valentine’s day? Savoy cabbage, with its crinkled mild flavored leaves, is also an option.
For a large party-size or meal-prep batch, I use about half of a medium sized head of cabbage. I cut it in half, then quarter that to make it easier to core it. Wrap the other half of the cabbage or place it in a produce bag in the fridge and it will keep well- just trim off the outer cut end if it browns before you need to use it again.
Then, cut the quarters into smaller wedges or slices, and again across the “grain” to get diced cabbage to add to your winter tabbouleh. You can also core and then shred it, either by hand or with a food processor. This is also how you prep cabbage for other salads and slaws… much better than those soggy bagged mixes that have usually been dunked in preservatives, and cheaper too!
Parsley:
I use flat-leaf parsley, though curly works too. This is a cold-hardy herb, so you can grow and harvest it through much of the winter, or even all the way through if you have any winter protection in your garden (like a hoophouse or row covers). Or, of course, you can buy some! I use the majority of a large bundle or two small bundles. If it seems like a lot, it is! But this bright green parsley salad packs a nutritional punch, and is rich in vitamins.
Save the coarser stems for stock (toss them in the veggie scrap bag for stock in your freezer if you aren’t making any this week… or start one if you aren’t already saving trimmings). I mince the smaller, more tender stems along with the leaves.
Radish:
Sturdy root veggies that add crunch and zippy flavor. Wash these, trim the root and stem end, and slice in half. Then dice them by cutting the halves into slices and then again perpendicular to the first cuts. They don’t have to be perfect squares (and they won’t be)… it’s alright. Charlie Trotter is dead, he won’t come yell at you.
(Too soon? Food visionary; terrible tyrant of a boss, or so I’m told. Anyway. As the chef I interned under once said when I was freaking out before a busy service, “It’s salad, not brain surgery. No one is going to die. You got this.” I might be paraphrasing, but he was and I’m sure still is a great boss. But this is YOUR kitchen and YOU’RE the boss. Booyah.)
If your radishes come with the tops, and they’re still green and fresh, wash them well. Then wash them again- they tend to be very gritty and sandy. Then mince those and add them to your salad- they’re packed with vitamin C and minerals, and a bright peppery flavor.
Celery:
I use the tender inner stalks and leaves. Mince the leaves, and dice the stalks or slice very thinly. If you hate celery, or don’t think it should be in there, nbd, leave it out. Again, your kitchen, your rules (as long as you wash your hands. You did wash your hands before you started, yeah? Okay, good. Remember, it’s salad, no one is going to die… unless maybe you give them food poisoning because you didn’t wash your hands. So don’t do that).
Onion:
You can use sweet onion or scallions (green onions). You can also use red, white, or yellow onions, although you may want to rinse them after mincing to mellow them a bit, as they can be very strong and sharp. They’ll mellow overnight in the fridge. Mince them, or do a very small dice. You don’t want to bite into a big piece of onion, just an even flavor throughout.
Moroccan-Inspired Lemon Vinaigrette:
Just like a traditional tabbouleh recipe, this one is dressed with a homemade citrusy, Moroccan-inspired lemon vinaigrette that’s also fantastic on green salads or pasta salads. This versatile and speedy homemade salad dressing is great on your winter tabbouleh salad, but it’s also fantastic on other salads or with grilled or roasted vegetables or meats.
It’s got just a few simple ingredients, and can be made by hand or in a blender or with an immersion blender. If you use a blender, you can skip mincing the garlic, and just crush the cloves before blending. If you are whisking by hand, mince them finely into a paste with the salt and a chef’s knife or cleaver (chop the garlic with the salt, then smash it with the side of the knife, then chop. Alternate chopping and smashing until it’s a fine paste. The salt will help break down the garlic faster).
Whisk or blend it and it’s ready in minutes. If you have za’atar and ras el hanout blend in your spice cabinet, use those in the dressing… otherwise, substitute equal parts coriander and cumin, and maybe a hint of cinnamon or turmeric if you like for the ras el hanout, and thyme, oregano, or even dried mint for the za’atar. It’s best if you have preserved lemons, but the directions are for fresh lemon (see recipe notes to substitute salt pickled lemon).
How to Make Winter Tabbouleh
step one:
Cook or soak the bulghur
step two:
Dice or shred the vegetables and herbs and measure your other ingredients
step three:
Make the lemon vinaigrette
step four:
Combine and mix all ingredients
Storage & Make-Ahead Tips
You can serve your winter tabbouleh salad immediately, but it’s even better the second day. All the flavors meld together & the vegetables soften a bit while still maintaining their fresh crunch. The salty, lemony vinaigrette keeps it fresh for several days in the fridge. Portion into single serving containers for an easy, fresh and nutritious lunch on the go!
You can freeze the plain prepared bulghur or the vinaigrette, but I don’t recommend freezing the finished salad, as the veggies will lose most of their crunch when thawed, but if you need to, you can try it. You can make the vinaigrette ahead of time and refrigerate for up to a week, or freeze for six months. Take it out of the fridge to come up to room temperature, and shake, blend, or whisk to remix as it will separate somewhat.
Serving Ideas for Winter Tabbouleh Salad
Serve this wherever you’d serve a traditional tabbouleh salad. It’s great on a bed of spring greens, or in a pita pocket sandwich. Add roasted vegetables, or a can of drained chickpeas, for a heartier main dish salad.
Pair it with falafel and hummus or baba ganoush for a flavorful vegetarian meal, or with kofta or roasted meats. It’s also great with rotisserie or grilled chicken, or stuffed in a falafel sandwich. Serve with a mezze platter of marinated olives, feta cheese or labneh (yogurt cheese), dolma (stuffed grape leaves) and pickled or roasted vegetables.
Winter Tabbouleh Salad
Ingredients
Bulghur:
- 4 cups dry bulghur (fine or coarse)
- 6-8 cups boiling water or stock
- 1 tsp kosher salt
Winter Salad:
- 3 cups cabbage, shredded or small diced (1 lb)
- 1 ½ cups parsley, chopped
- 1 cup radish, small diced
- ½ cup celery, small diced
- ½ cup minced onion or scallions (use sweet onion, or rinse for milder flavor)
- 2 tbsp chopped capers (or nonpareil capers) (optional)
- 1 recipe Moroccan Lemon Vinaigrette
Instructions
Soak or Cook Bulghur.
- Rinse the bulghur. If you are using fine bulghur, you can just soak it in the salted boiling water or stock. Coarse bulghur takes longer to re-hydrate, but slightly less liquid. Start with the lesser amount of liquid, and add more if it soaks it all up and is still too chewy. If you end up with too much liquid, no worries, you'll just need to drain it before making your salad. You can either cook it on low heat on the stove top, or bake it at 350℉ in a covered oven-safe bowl, dutch oven, or casserole for 15-20 minutes, or until it is lightly chewy but no longer tough or crunchy.
- Stir occasionally so it rehydrates evenly, and add additional boiling water or stock if it has absorbed all the liquid but is still chewy. If it's fully rehydrated and there is excess liquid, pour it off through a fine strainer.
- Let your soaked or cooked bulghur cool while you prepare the vegetables and the dressing.
Vegetable Prep:
- Quarter, core, and dice or shred the cabbage.
- Wash and trim the radishes, removing any root and stem ends. Cut in half, then slice and dice them.
- Mince the onion or scallions. If you aren't using scallions or sweet onions, you may want to rinse them in a wire strainer after mincing, then let drain or gently press out any excess liquid.
- Wash, dry, and mince the parsley. You can include the finer/smaller stems if you like. Remove any large or coarse stems (save for stock).
- Wash, dry, and small dice the celery and mince the leaves.
Assemble Salad:
- Combine the lemon dressing with the vegetables in a mixing bowl large enough to hold all ingredients. Toss until the dressing is evenly distributed and the vegetables are coated.
- Add the soaked or cooked bulghur (strain first if there is excess liquid in the bulghur). Toss until the grains and veggies are evenly mixed. Taste, and adjust seasonings if needed. The flavors will mellow and combine as the salad sits, so if you make it in advance, taste before serving.
- Chill and portion any leftovers, or portion immediately into meal-prep containers and refrigerate.
Moroccan Lemon Viniagrette
Ingredients
- 1 cup extra virgin olive oil
- 3 tbsp lemon juice (one large lemon)
- 1 tbsp lemon zest (one large lemon)
- 1 tbsp Dijon mustard
- 1 tbsp flaky salt
- 1 tbsp za'atar (substitute thyme leaves, crushed oregano, or mint)
- 2 tsp ground coriander seed (substitute ras el hanout or Moroccan spice blend if you have it)
- 2 tsp minced garlic (about 3 large cloves)
- 2 tsp white sugar, turbinado, or honey
- 1 tsp ground cumin (substitute ras el hanout or Moroccan spice blend if you have it)
- 1 tsp freshly ground black pepper
Instructions
- Mix the spices, minced garlic, salt, sugar, and lemon zest in a small mixing bowl or wide-mouth quart mason jar and whisk or shake well.
- Add the mustard and lemon juice and mix to make a paste.
- Drizzle in the olive oil while whisking the mixture to emulsify (if you're using a bowl) or blend with an immersion blender (if you're using a mason jar).
- Taste, and adjust seasoning if needed.