Bulgur – corn – Chinese cabbage – salad

Ingredients for 4 servings:

• 150 g bulgur
• 300 g corn kernels
• 400 g Chinese cabbage
• 20 g tomatoes
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce
• garlic powder
• Paprika powder
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 15 minutes

Rinse the bulgur in a sieve under running water and cook with a pinch of salt and 300 ml of water over low heat for 15-20 minutes until the water is absorbed. Then let it cool. Wash the Chinese cabbage and cut the leaves in half lengthwise. Then cut into strips about 1 cm wide. Cut the tomatoes into small pieces. Add the Chinese cabbage, drained corn, and tomatoes to the bulgur. Mix the vinegar, oil, soy sauce, and spices and pour over the salad. Stir well and let it stand for about 5 minutes. Season to taste and add a little more salt if necessary (the soy sauce is salty, but sometimes it’s not enough).