Sumac Slaw

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

Powdered Sumac is a rich red spice from the Mediterranean that has a tart flavour, a bit like the fleshy sour yellow flower stems (suurings) you find in lush grass. Another of our favourite slaws, this one is cool, crisp and tart: a fantastic accompaniment to most Mediterranean dishes and great stuffed in a pita with our falafel, hummus and tzatziki.


  • 1½ white cabbage, very finely sliced
  • 3 red onions, halved and very finely sliced
  • 2 cups of roughly chopped Italian parsley
  • 1½ cups olive oil
  • 2 tbsp Sumac
  • juice of 3 lemons
  • salt and black pepper


    Mix all the ingredients together in a large mixing bowl with two wooden spoons.