Citrusy and slightly sour sumac and a touch of maple syrup enliven pickled onions in a perfect complement to this salad. Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road. This salad is sure to be a favorite for picnics, backyard potlucks, or road trip lunch stops.
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This salad stands up well, even while dressed, for up to 4 hours. (Truth be told, I’ve often happily eaten it the next day.) In fact, time helps kale to soften up and become even more delicious.
If you’re travelling for a longer period, make the pickled onion dressing as described above: let it stand for about 20 minutes, and then add all the oil and pack it into a separate container so you can finish the salad when you arrive at your destination. The pickled onions are also great with steaks or chicken.
- 1 cup finely sliced red onion
- 3 Tbsp apple cider vinegar
- 1/4 tsp crushed red pepper flakes
- 1 tsp maple syrup
- 1 tsp sumac
- Pinch of salt
- 1/4 tsp black pepper
- 2 Tbsp extra-virgin olive oil divided
- 5 cups finely sliced cavolo nero kale Italian
- 1 cup finely sliced Napa cabbage
- 2/3 cup finely sliced fresh mint
- 3 Medjool dates pits removed and finely chopped
- 2 cups cooked farro drained and cooled
- In small bowl, combine onion, vinegar, red pepper flakes, maple syrup, sumac, salt, and pepper, and set aside.
- In large bowl, add 1 Tbsp olive oil and kale, and massage kale for a few minutes with your hands. Let stand for 20 minutes.
- To assemble salad, toss kale, pickled onion dressing, and remaining olive oil with cabbage, mint, dates, and farro. Keep cool or refrigerate for up to 4 hours before enjoying.
Per serving: 107 calories; 3 g protein; 4 g total fat (1 g sat. fat); 18 g total carbohydrates (3 g sugars, 4 g fiber); 42 mg sodium
