This one is from Bon Apetít and was quite a lovely use for those ripe red tomatoes and head of cabbage. It’s a seasonal trifecta as the mint in the PYO herb garden is usually at peak just as these ingredients are rolling through the share boxes. 3 cups of mint sounds excessive until you taste the salad in action, it all works beautifully. It can be adjusted easily for gluten free or paleo diets.
I subbed quinoa for the bulgur, you could even leave out the grains entirely and serve it as a side dish instead.
When working with fresh and ripe tomatoes and cabbage, it’s all good!
Thanks to Bon Apetít for the inspiration, and click here to try it yourself!