Mediterranean · salad
Gingered Bulgur Salad with Grapes
Gingered Bulgur Salad with Grapes reads citrus 5.7, sourness 5.0 and sweetness 4.5 on Palate's 0–10 flavor X-ray — a Mediterranean salad, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.8 / 10
- Sweet & Fruity — 5.5 / 10
- Sour & Bright — 7.2 / 10
- Bitter & Earthy — 1.9 / 10
- Rich & Fat — 4.7 / 10
- Aromatic & Spice — 4.8 / 10
The measured notes (of 18)
Citrus 5.7 · Sourness 5.0 · Sweetness 4.5 · Richness 4.1 · Heat 4.0 · Allium 3.8 · Herbaceous 3.6 · Salinity 3.6 · Fruity 3.2 · Warm Spice 1.9 · Nutty 1.9 · Earthy 1.8 · Floral 1.6 · Umami 1.5 · Bitterness 0.9
What's in it (9)
- 1/2 cup bulgur (see note, above)
- 3/4 teaspoon salt
- 2/3 cup boiling-hot water
- 1/2 cup seedless green grapes
- 1/3 cup packed fresh cilantro leaves
- 1 garlic clove
- 1 teaspoon grated peeled fresh gingerroot
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
Time & effort: about 40 min (11 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 112.6 kcal, 3.6 g protein, 0.4 g fat, 25.3 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (6 steps)
- In a bowl stir together bulgur and salt.
- Stir in water and let stand, covered, 30 minutes.
- While bulgur is standing, slice grapes and chop cilantro.
- Mince garlic.
- In a small bowl combine grapes, cilantro, garlic, gingerroot, lemon juice, and oil.
- Fluff bulgur with a fork and stir in grape mixture.
Dishes with a similar flavor shape
- Kachumbari (Tomato and Red Onion Salad) — Kenyan
- Harissa — Moroccan
- Zaalouk — Moroccan
- Red Lentil Dal with Cumin and Ghee — Indian
- Crispy Spiced Okra Curry — Indian
Keep reading: what citrus, sourness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.