Warm Bulgur Carrot Salad


1 ½ lb Carrots

½ cup #3 coarse bulgur

2 tbsp raisin/cranberry mix

¼ cup Parsley chopped

3 tbl spoons shaved almonds

¼ cup Ex virgin olive oil

2 tbsp lemon juice

1 tbsp mustard

1 small garlic clove chopped or grated

½ tsp cumin

½ tsp paprika

1 tsp salt

¼ tsp black pepper or red pepper flakes

Place bulgur into a ceramic dish and cover with 1 cup boiling water – cover and let sit for 20 minutes.

Peel and slice the carrots on the bias.

Make the slices all about the same thickness, about 1/4-inch slices. This way, they’ll cook evenly.

Bring water to a boil. Rule number one of steaming vegetables is bring the water to a boil first!

Add the carrots in the steamer basket, and steam for 4 to 5 minutes, until crisp tender.


Make sure to test the pieces with a fork and remove from the heat when cooked to your liking. Most importantly: don’t overcook them!

Carefully drain the carrots and add to serving dish.

Make Sauce:

Add olive oil, lemon juice and mustard to a small bowl and whisk together. Add garlic

Cumin, paprika, red pepper flakes and salt. Whisk until fully blended.

Add cooked bulgur and chopped parsley and cranberry/raisin mix to the carrots. Add the sauce and mix thoroughly. Top with sliced almonds and serve warm.