Kale and Napa Cabbage Salad with Sumac Pickled Onions
  • 1cup finely sliced red onion
  • 3Tbsp apple cider vinegar
  • 1/4tsp crushed red pepper flakes
  • 1tsp maple syrup
  • 1tsp sumac
  • Pinch of salt
  • 1/4tsp black pepper
  • 2Tbsp extra-virgin olive oildivided
  • 5cups finely sliced cavolo nero kaleItalian
  • 1cup finely sliced Napa cabbage
  • 2/3cup finely sliced fresh mint
  • 3 Medjool datespits removed and finely chopped
  • 2cups cooked farrodrained and cooled
  1. In small bowl, combine onion, vinegar, red pepper flakes, maple syrup, sumac, salt, and pepper, and set aside.
  2. 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.
  3. 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.
Recipe 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