|Cracked wheat||1 Cup (16 tbs) (Bulgur, Uncooked)|
|Boiling water||2 Cup (32 tbs)|
|Low sodium soy sauce||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Seeded chopped tomato||1 Cup (16 tbs), diced|
|Peeled minced jicama||1 Cup (16 tbs)|
|Minced fresh cilantro||1⁄2 Cup (8 tbs)|
|Minced fresh chives||3 Tablespoon|
|Minced fresh mint||2 Tablespoon|
|Peeled grated ginger||1 Tablespoon|
|Minced garlic||2 Teaspoon|
Combine bulgur and water in a large bowl; let stand 1 hour or until bulgur is tender and liquid is absorbed.
Combine soy sauce, lemon juice, and oil, stirring well.
Add to bulgur; toss well.
Add tomato and remaining ingredients; toss.
Cover and chill at least 4 hours.