Carrageenan Free Classic Bulgur Salad
Bright, herby, and satisfying in every forkful, this grain salad is built around tender bulgur soaked in boiling water and tossed with a generous hit of fresh lemon juice and extra-virgin olive oil. Roma tomatoes, crisp English cucumber, and a double punch of flat-leaf parsley and fresh mint make every bite feel clean and vibrant. A whisper of allspice is optional but adds a subtle warmth that takes the whole thing somewhere unexpected. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of packaged dressings, dairy products, and processed foods — so a salad built entirely from whole, unprocessed ingredients is genuinely refreshing to find. Every component here is straightforward and easy to verify: fresh vegetables, pantry staples, and real citrus. No labels to scrutinize, no additives to second-guess. The technique is simple but smart — dressing the bulgur while it's still warm lets the grains soak up the lemon and olive oil before the vegetables go in, which means the flavor runs all the way through rather than just sitting on top. Serve it at room temperature for maximum freshness, or let it chill briefly in the fridge if you prefer something a little cooler. Either way, this is the kind of salad that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 cup medium bulgur
- 1 ½ cups boiling water
- ½ tsp salt, plus more to taste
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 tbsp extra-virgin olive oil
- 2 medium roma tomatoes, seeded and finely diced
- 1 medium english cucumber, finely diced
- 4 scallions (green tops only), thinly sliced
- 1 cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh mint leaves, finely chopped
- ¼ tsp ground black pepper
- ¼ tsp ground allspice (optional)
Instructions
- 1
Place the bulgur and 1/2 tsp salt in a large bowl. Pour the boiling water over the bulgur, stir once to combine, then cover the bowl tightly with a plate or plastic wrap and let stand for 15–20 minutes, until the water is fully absorbed and the grains are tender but still have a slight chew.
- 2
Uncover the bulgur and fluff it with a fork. Drizzle the lemon juice and olive oil over the warm bulgur and toss to coat, then spread the bulgur out slightly and let it cool to room temperature, about 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!