Kale, Walnut, Apple and Sumac Onion Tabbouleh
A great riff on traditional tabbouleh, using kale instead of parsley, and walnuts instead of bulgur. The crunch of the apple and the tang of the onions make this a flavourful salad side. Or even a main dish.
Ingredients
- 1 large red onion finely diced or sliced
- 2-3 tbsp red wine vinegar
- 3 tsp ground sumac
- 1/2 tsp kosher salt
- 2 cups shredded kale
- 3/4 cup finely chopped walnuts
- 1/2 cup diced Granny Smith apple about 1/2 of an apple
- 1/4 cup pickled sumac onions
- 1/4 cup pomegranate seeds plus more for garnish
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
Instructions
-
Sumac Pickled Onions:
In a small bowl, toss the onions with the red wine vinegar, sumac and salt. Let the onions macerate for at least 30 minutes, stirring occasionally.
Make ahead: The pickled onions can be made, covered and chilled for up to 3 days. You will only need 1/4 cup of these onions for the Tabbouleh. Save the rest for grilled meats, on sandwiches etc.
-
Tabbouleh:
In a separate large bowl, combine all of the tabbouleh ingredients and toss.
Taste and adjust the seasoning with salt. Sprinkle with more pomegranate seeds and serve.
Recipe Notes
You will only require 1/4 cup of these onions for the dressing for the tabbouleh. Save the rest of the onions for adding to sandwiches, grilled meats etc.
I actually add the lemon juice, olive oil and extra salt (to taste) from the Tabbouleh ingredients, to the 1/4 cup of onions needed for the tabbouleh after the macerating is complete. I treat this as the entire dressing. It can keep this way in a small jar till needed.
This way it will not wilt the salad if you want it to last for a few days.
Obviously if you are serving it all at once, then don't worry about creating a dressing!
This will feed 4 to 6 people depending on whether it is a side, or the only side. If it is a meal, as how I treated it, definitely only go with 4 people.