Bulgur Cabbage Salad
|Water||1 Cup (16 tbs)|
|Bulgur wheat||1⁄2 Cup (8 tbs)|
|Lite mayonnaise||1⁄2 Cup (8 tbs)|
|Cider vinegar||3 Tablespoon|
|Granulated sugar||2 Tablespoon|
|Fresh dill/1/4 teaspoon dried dillweed||1⁄2 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Dijon mustard||1⁄4 Teaspoon|
|Green onions||1⁄2 Cup (8 tbs), thinly sliced|
|Cabbage||1 1⁄2 Cup (24 tbs), finely shredded|
|Celery||1⁄2 Cup (8 tbs), thinly sliced|
|Carrot||1⁄2 Cup (8 tbs), shredded|
In a saucepan combine water, bulgur and salt.
Bring to a boil over medium-high heat; stir, cover and reduce heat.
Simmer for 15 minutes.
In a small bowl combine mayonnaise, vinegar, sugar, dill, Tabasco sauce and mustard; blend well.
Stir in green onions.
Add to hot cooked bulgur; mix well.
Chill until 1 hour before serving.
Add cabbage, celery and carrot; mix well.
Chill until serving time.