Vegetarian Delicacy

Bulgur Salad with Chili and Carrots

Average: 5 (2 votes)
(2 votes)
Bulgur Salad with Chili and Carrots
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30 min.
ready in 50 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The colorful, vegetarian salad is a great source of iron thanks to the bulgur. 

Bulgur is a fantastic, more nutritious substitute for rice.

1 serving contains
(Percentage of daily recommendation)
Calorie233 kcal(11 %)
Protein5.78 g(6 %)
Fat7.45 g(6 %)
Carbohydrates38.77 g(26 %)
Sugar added1.83 g(7 %)
Roughage8.43 g(28 %)
Vitamin A2,846.59 mg(355,824 %)
Vitamin D0 μg(0 %)
Vitamin E0.26 mg(2 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.05 mg(5 %)
Niacin2.12 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate27.84 μg(9 %)
Pantothenic acid0.3 mg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C72.84 mg(77 %)
Potassium375.94 mg(9 %)
Calcium74.35 mg(7 %)
Magnesium31.31 mg(10 %)
Iron1.39 mg(9 %)
Iodine0.59 μg(0 %)
Zinc0.52 mg(7 %)
Saturated fatty acids1.01 g
Cholesterol0 mg


14 ounces Vegetable broth
1 teaspoon sweet ground paprika
6 ounces Tomato juice
freshly ground peppers
8 ounces Bulgur
8 carrots
1 tablespoon powdered sugar
3 ounces Vegetable broth
2 tablespoons lemon juice
1 teaspoon Coriander
Red pepper flakes
2 red and yellow Bell pepper
1 handful parsley
1 ounce Chives
1 tablespoon apple cider vinegar
2 tablespoons olive oil
How healthy are the main ingredients?
parsleyolive oilChivesapple cider vinegarsaltcarrot

Preparation steps


Bring the broth, paprika, and tomato juice to a boil. Season with salt and pepper, mix in the bulgur, and reduce the heat to low. Cover, and cook for 12 minutes. If necessary, add a little broth. The liquid should be completely absorbed by the end of the cooking time. Remove from the heat, remove the lid, and let cool.


Peel and trim the carrots, leaving some of the green stems intact. Halve the carrots lengthwise. Melt the powdered sugar in a hot pan, and let caramelize slightly. Add the carrots, and cook for 2-3 minutes, stirring constantly. Season with salt, and deglaze with the broth and the lemon juice. Mix in the coriander and the chili flakes. Cover, and cook for 5-6 minutes, until al dente. Remove the lid and let the liquid evaporate completely.


Rinse and trim the peppers. Cut in half and finely dice. Rinse and dry the herbs. Remove the leaves from the parsley and coarsely chop. Thinly slice the chives. Mix the herbs, diced peppers, vinegar, and the oil into the bulgur. Season to taste with salt and pepper. Place in a small bowl, and serve with the carrots.