Cracked Wheat & Cabbage Salad
|Bulgur wheat||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Cider vinegar||3 Tablespoon|
|Liquid hot pepper seasoning||1⁄4 Teaspoon|
|Dill weed||1⁄4 Teaspoon|
|Dijon mustard||1⁄4 Teaspoon|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Finely shredded cabbage||1 1⁄2 Cup (24 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
In a 2-quart pan, combine wheat, water, and 1/2 teaspoon salt.
Bring to boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
Meanwhile, combine mayonnaise, vinegar, sugar, hot pepper seasoning, dill weed, mustard, and onion; blend well.
Add dressing to hot cooked wheat and mix thoroughly.
Cover and chill well (until next day, if desired).
About 1 hour before serving, combine wheat mixture with cabbage, celery, and carrot.
Season to taste with salt.
Spoon mixture into a salad bowl, cover, and chill until serving time.