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Kale and Napa Cabbage Salad with Sumac Pickled Onions

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.
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Servings 8

Ingredients
  

  • 1 Cup red onion finely sliced
  • 3 Tablespoons apple cider vinegar
  • 1/4 Teaspoon crushed red pepper flakes
  • 1 Teaspoon maple syrup
  • 1 Teaspoon sumac
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 2 Tablespoons olive oil divided
  • 5 Cups kale finely sliced
  • 1 Cup Napa cabbage finely sliced
  • 2/3 Cup fresh mint finely sliced
  • 3 Medjool dates pits removed, 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.