bulgar salad

Ingredients

4 cups cooked bulgur
1/4 cup chopped red cabbage, blanched 1 - 2 minutes
1/2 cup green string beans, sliced and blanched 2 - 3 minutes
1/2 cup carrots, diced ad blanched 1 -2 minutes
1/4 cup yellow summer squash, sliced in half and then into thin half-moons and blanched 1 - 2 minutes
1 tablespoon. Tamari-roasted sunflower seeds
Umeboshi - Parsley Dressing (see below)

Method

1. Place all ingredients except the dressing in a mixing bowl and mix thoroughly.

2. Just before serving add the dressing and mix again.

Umeboshi-Parsley Dressing:

Ingredients

2 umeboshi plums, pits removed
1 teaspoon. minced parsley
1/4 teaspoon grated onion
1/4 teaspoon sesame oil, heated (optional)
3/4 cup water

Method

1. Place the umeboshi plums in a suribachi* and grind to a smooth paste.

2. Add the parsley and onion, grind again.

3. Add the oil and mix to a puree.

4. Add the water and puree again.

* A suribachi is a Japanese style mortor and pestle. Its ridged inside surface makes it ideal for grinding roasted sesame seeds, making dressings such as above. Suribachis of various styles and colors can be ordered through the Kushi Institute Store. You also need the wooden surikogi (pestle). Or you could try the same dressing recipe in a small food processor, but we highly recommend the suribachi method.