Bulgur Salad With Ginger And Peanut Dressing

• 3/4 lb bulgur
• 1/4 lb unsalted, roasted peanuts
• 1/2 cup heavy cream
• 1/4 cup ginger, peeled and finely chopped
• 1-2 None red chilies, seeded and finely chopped
• 5 tbsp red wine vinegar
• 6 tbsp soy sauce
• 3 tbsp honey
• 2 None large red bell peppers, diced
• 3 tbsp sesame oil
• 3 None carrots, coarsely grated
• 3/4 lb red cabbage, cut into strips
• 1/4 lb spring onions, thinly sliced
• 1 lb tomatoes, diced
• 1 None medium red onion, peeled and diced

1. Wash the bulgur and drain in a sieve. Cook the bulgur according to the package directions, then set aside to cool for 1 hour. Fry the peanuts in a dry frying pan and set aside to cool.
2. For the dressing: mix the cream, ginger, chili, vinegar, soy sauce, honey and 1/2 cup water until smooth. Trickle in the sesame oil and season to taste.
3. In a large bowl, combine the chopped vegetables, bulgur, two-thirds of the peanuts and the dressing. Season to taste and sprinkle with the remaining peanuts to serve.

bulgur, peanuts, heavy cream, ginger, red chilies, red wine vinegar, soy sauce, honey, red bell peppers, sesame oil, carrots, red cabbage, spring onions, tomatoes, red onion

Taken from recipes-plus.com/api/v2.0/recipes/18414 (may not work)