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  • 1 cup uncooked bulgur
  • 1 Tbs. vegetable oil
  • 2 medium leeks (white and light green parts), rinsed well and chopped
  • 1 large red onion, quartered, thinly sliced
  • 8-oz. pkg. shredded coleslaw cabbage
  • 3 scallions (white and light green parts), thinly sliced
  • 1 Tbs. poppy seeds
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper


In large saucepan, bring 2 cups water to a boil over high heat. Stir in bulgur, cover, reduce heat to low and simmer gently until water is absorbed, about 15 minutes.

Meanwhile, in large skillet, heat oil over medium-high heat. Add leeks and onion and cook, stirring often, until softened, about 6 minutes.

Stir coleslaw cabbage and scallions into leek mixture and reduce heat to medium. Cover and cook until cabbage has wilted, about 5 minutes.

Fluff cooked bulgur with a fork, then add to onion-cabbage mixture along with poppy seeds, salt and pepper. Mix well and serve at once.


A zesty black bean salad is the perfect fast accompaniment. Drain and rinse a 16-oz. can of black beans, then toss with strips of green and/or red bell peppers, lots of chopped fresh parsley and a natural, low-fat vinaigrette. For added tangy flavor, top each serving of the bean salad with some feta cheese.

Nutrition Information

  • Calories 216
  • Carbohydrate Content 39 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 10 g
  • Protein Content 6 g
  • Saturated Fat Content 0 g
  • Sodium Content 559 mg
  • Sugar Content 0 g

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