Chop: Slice the onions into half moon shapes either lenghtwise or crosswise, and place into a medium bowl. Pour vinegar and toss with hands, pressing the onions slightly.
Add: Add finely chopped parsley and sumac. Toss to combine.
Notes
Storage:Store sumac onion salad in an airtight container like a wide-mouth mason jar in the refrigerator for up to 2 weeks. The onions will soften gradually and release juices but they will still be delicious and safe to consume.Helpful Tips:
Use a mandoline slicer. If you want ultra-thin onion slices that are uniform, use a mandoline slicer to guarantee smooth cuts.
Know your cuts: If you want a sweeter, milder flavor from the onions, cut them lengthwise (with the grain) rather than crosswise (against the grain), as that will give a sharper taste.
Soften the onions. Drizzle the vinegar over the onions and toss them with your hands, gently pressing and squeezing them to release their juices and soften them.
Marinate overnight. For maximum flavor, let the onions marinate overnight to allow them to soften by the vinegar and infused by sumac.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.