Kale and Napa Cabbage Salad with Sumac Pickled Onions
Servings 8
Ingredients
- 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
Instructions
- 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.
Notes
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