Ingredients:
½ cup bulgur wheat
1 cup water
sea salt
½ cup plain Greek yogurt
3 tablespoons apples cider vinegar
2 tablespoons sweetener
¼ teaspoon each – liquid hot pepper seasoning, dill weed, and Dijon mustard
½ cup thinly sliced green onion
1½ cups shredded cabbage
½ cup each thinly sliced celery and shredded carrot
Butter lettuce leaves
Directions:
1. In a 2-quart pan, combine bulgur, water, and ½ teaspoon sea salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
2. Meanwhile, combine yogurt, vinegar, sweetener, hot pepper seasoning, dill weed, mustard, and onion. Mix well to combine. Add the dressing to the hot, cooked wheat and mix thoroughly. Cover and chill well. (Can be done the day before serving).
3. About 1 hour before serving, combine wheat mixture with cabbage, celery, and carrot. Season with salt to taste.
4. Spoon each mixture into butter lettuce leaves, cover and chill until serving time.
Makes 4-6 servings