Red Onion Slaw
Khela really enjoys experimenting in the kitchen. She is an active member in several cooking groups, and her love language is most definitely food.
This recipe is featured in Lemon Herb Pork Tenderloin Dinner
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.
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.
Khela Brewer
Khela really enjoys experimenting in the kitchen. She is an active member in several cooking groups, and her love language is most definitely food. Feeding people is not just her hobby, it’s her lifestyle. She has always loved to cook, and her life pivoted when she happened into a local Facebook foodie group. She was exposed to others that shared the same passion for food and cocktails, met local chefs, and got the opportunity to compete in cooking competitions. Starting in 2018, she drastically changed the style of her cooking. Her new skills and her weight loss journey resulted in lessons to balance macros in such a way that flavor and variety were retained while focusing on health and nutrition.
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