Ingredients

• 1/4 cup bulgur (not quick-cooking)
• 1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups)
• 1/2 medium white onion, very thinly sliced
• 2 cups very finely chopped parsley
• 1 cup mint leaves, torn if large
• 1 tsp. ground allspice
• 1/3 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice
• Kosher salt
• Fresh green chiles (optional)

Instructions

1. Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain.
2. Toss cabbage, onion, parsley, mint, allspice, and half of the bulgur in a large bowl. Drizzle olive oil and lemon juice over tabbouleh and season with salt; toss again to combine.
3. Transfer tabbouleh to a platter and sprinkle with remaining bulgur. Serve with chiles alongside if desired (they’re meant to add some heat in between bites of the cooling tabbouleh).