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This wonderful and fresh salad, start preparing a few hours before you will serve it for the bulgur to plump up in the fridge. It’s best when the mango is ripe and firm – not mushy at all – and even if it is slightly sour still.
Bulger and Mango Salad [Vegan]
Ingredients You Need for Bulger and Mango Salad [Vegan]
- 7 oz (200 g) bulgur wheat
- Juice of 2 lemons (about 8 tablespoons)
- 1 large ripe firm mango (about 650 g/1 lb 7 oz)
- 1/2 red onion (40 g/1 1/2 oz), chopped
- 1 small bunch spring onions (scallions), white and green, chopped (about 100 g/3 1/2 oz)
- 2 3/4 oz (80 g) sweet red capsicum (pepper), chopped
- 2 3/4 oz (80 g) sweet green capsicum (pepper), chopped
- 1 small chili, deseeded and very finely chopped
- 4 1/2 oz (125 g) cherry tomatoes, quartered or in small chunks if bigger
- 3/4 cup (1 1/4 oz/ 35 g) chopped parsley
- 3/4 cup (1 1/4 oz/ 35 g) chopped mint
- 3/4 cup (1 1/4 oz/ 35 g) chopped coriander (cilantro)
- 2 tablespoons lime juice
- 4 tablespoons extra-virgin olive oil
How to Prepare Bulger and Mango Salad [Vegan]
- Put the bulgur in a large wide metal bowl, pour over 1 cup (250 ml/ 9 fl oz) boiling water and add the lemon juice and 1 teaspoon of salt. Stir through. When it has cooled down a bit, cover and put into the fridge for a few hours (or overnight), until the bulgur has absorbed all the liquid.
- When ready to serve, cut the cheeks off the mango, peel off their skins, and cut the flesh into small pieces.
- Mix the red onions, spring onions, capsicums, chili, tomatoes and herbs together in a bowl. Add to the bulgur with the mango pieces, lime and olive oil, and season with salt and pepper. Mix everything together gently and taste to see if you need more salt, pepper or lime.
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