Red Onion Slaw

Red Onion Slaw gets its special kick from Cured Sumac, which is made using an ancient preservation technique, packing fresh, wild sumac berries in salt. A classic Middle Eastern finishing spice, swap it for lemon juice in any recipe or use it to add character and brightness to salads, fish, meat or dips. It has a bright, sour, salty and slightly fermented flavor.

1. Thinly slice red onion and put in a bowl, sprinkle on 1 tsp of salt, cover with water and put in the fridge for 10-15 minutes.  Drain onions, put them in a larger bowl with 2 cups of raw cabbage slaw mix, parsley, lemon zest, and toss in all the other ingredients.

   Drizzle on a bit of the oil and sprinkle salt and pepper to taste. I used my favorite Gremolata flavored oil but, a good regular extra virgin olive oil will always work.