This also works with quinoa and couscous; I imagine rice and most cooked grains could sub for bulgur as well. This salad can be eaten immediately after preparation, but chilling for a bit before serving allows the flavors to blend.
1 c raw bulgur
2 c shredded cabbage
1/2 c scallions, or 1/3 c chopped red onion
1/2 c chopped walnuts
1 large orange, peeled and cut into chunks
1/2 c orange juice
3 T extra-virgin olive oil
2 T white wine vinegar
salt and pepper, to taste
1. Cook bulgur according to package instructions, draining, if necessary. You should have about 3 cups cooked bulgur. Cool, then combine with the rest of the ingredients. Chill, if possible, a few hours before serving.