Asian Bulgur Wheat Salad

Asian Bulgur Wheat Salad


Every once in a while it doesn’t hurt to take a step back and re-evaluate everything in your life – and it’s the best feeling when you can’t help but smile and feel assured that you are exactly where you’ve wanted to be and are on your way to doing all that and more. I’ve had so much to be thankful for, and the list is only increasing – one that I’m not apologetic about. The past week was one such instance. In general, I’m pretty thankful and positive, but this time my belief that decency exists was reinstated, humanity isn’t a farce and ‘do good and good comes to you’… And I’m telling you this because I believe in sharing positivity, along with good food 🙂

So, let’s get back to Kitchen Therapy – a salad. Boring? This is one of those dishes that will probably change your mind. As an effort to gear towards one-dish meals, this salad is just that – fibre, protein, fat, carbs…

The dressing is strong with toasted sesame oil, soya sauce and spice. The vegetables are lightly cooked, cashews toasted and the fluffy bulgur wheat balance off wonderfully, with a flavourful aromatics. (I realise I’ve been saying aromatics too much recently!).

This salad needs to be made. ASAP.

When the boys of the house call you from work to compliment their tiffin, you know it’s gotta be good.

The Recipe
Serves 2


  • 1/2 cup bulgur wheat, cooked and wheat (fada)
  • 1/4 cup baby corn, diced
  • 1/2 cup mushrooms, diced
  • 1/4 cup spring onions, chopped
  • 1/8 cup cashews
  • 1 tsp vegetable oil
  • 1 tsp red chilli flakes
  • 6-7 ginger slices
  • 1/2 tsp garlic slices
  • 1 tsp salt
  • 2 tsp sesame oil
  • 2 tsp soya sauce
  • 1 tsp rice wine vinegar
  • 1/2 tsp red chilli flakes


  • Whisk the ingredients together and refrigerate until ready to use.
  • Place a non-stick pan on high heat. Add the cashews and toast them for a few minutes on both sides.
  • Remove the cashews, leaving the stove on.
  • In the same pan, heat the oil with garlic, ginger and chilli flakes.
  • Add the vegetables and sauté with salt for 15-20 minutes.
  • Set aside to cool.
  • Toss the vegetables and cashews into the bulgur wheat and pour in the dressing when ready to serve.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.