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.
Featured in: Lemon Herb Pork Tenderloin Dinner
Ingredients
- •1 large red onion
- •2 cups cabbage slaw mix
- •1 bunch parsley leaves, chopped
- •juice and zest of 1 lemon
- •2 teaspoons Cured Sumac
- •1 teaspoon Black Garlic
- •1 teaspoon salt
- •Extra Virgin Olive Oil (*optional flavored) to drizzle
- •salt & pepper to taste
Preparation
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.
