Instructions

1. Place 1/2 cup bulgur in a small heatproof bowl. Bring 1/2 cup water to a boil in a small saucepan over medium-high heat. Pour the water over the bulgur and stir to combine. Cover and set aside until the water is absorbed and bulgur is tender, about 1 hour. Meanwhile, prepare the dressing, vegetables, and herbs.
2. Prepare the following ingredients, placing them together in a small bowl: Mince 1 medium shallot. (Alternatively, mince 1/2 small red or yellow onion or thinly slice 3 medium scallions.) Grate 1/2 garlic clove. Squeeze 2 tablespoons lemon juice from 1 lemon. Add 1/2 teaspoon ground coriander, season with kosher salt and black pepper, and stir to combine. Let sit until the bulgur is ready, at least 20 minutes.
3. Core and shred 1/4 to 1/3 of a medium cabbage until you have 3 cups (about 10 ounces) and place in a large bowl. Pick any leaves from 4 medium celery stalks, coarsely chop, and set aside. Thinly slice the celery (about 3/4 cup), and add the celery to the bowl of cabbage. (Alternatively, coarsely chop and reserve the fronds from 1/2 medium fennel bulb, then thinly slice the bulb.) Pick 1/2 tightly packed cup fresh herb leaves, then finely chop and set aside.
4. When the bulgur is ready, sprinkle 1 teaspoon kosher salt over the cabbage mixture. Toss and scrunch with your hands to soften the vegetables slightly. Add the bulgur, chopped celery leaves or fennel fronds, herbs, and lemon juice mixture, and toss to coat well.