Go Back
Foolproof sumac slaw with cabbage and ground sumac on a floral gold-rim plate
Print Recipe

Foolproof Sumac Slaw (Cava-Style)

A crunchy, tangy sumac slaw made with cabbage, lemon, olive oil, and ground sumac — tested to taste like the sumac slaw Cava serves alongside its bowls.
Prep Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 95kcal

Ingredients

For the Slaw:

  • 1 large head green cabbage (about 2 pounds), thinly sliced
  • 1 teaspoon kosher salt

For the Dressing:

  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoon ground sumac, plus more for garnish
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoon chopped fresh parsley, plus more for garnish

Instructions

  • Cut the cabbage in half, remove the core, and slice crosswise into thin ribbons, about ⅛ inch thick.
  • Transfer the cabbage to a large bowl, sprinkle with 1 teaspoon kosher salt, and toss well. Let rest for at least 15 minutes (up to 1 hour), then drain off any liquid that collects.
  • In a small bowl, whisk together the lemon juice, olive oil, sumac, ¼ teaspoon salt, and black pepper.
  • Pour the dressing over the drained cabbage and toss thoroughly until every strand is coated.
  • Stir in the chopped parsley, then chill the slaw for at least 10 minutes before serving. Taste and adjust salt or lemon as needed.
  • Just before serving, dust the top with a little extra ground sumac and parsley.

Notes

  • Salting and draining the cabbage before dressing is the step that keeps this slaw crunchy for up to 4 days — don't skip it, even if you're short on time.
  • If your ground sumac is more than a year old, taste it on its own first. If it tastes dusty instead of tart, replace it before making this recipe.
  • This slaw can be prepped a day ahead through the salting and draining step, then dressed within a few hours of serving for the brightest flavor.**Green cabbage (1 large head, about 2 pounds).** The base of the slaw. Green cabbage holds its crunch better than napa or savoy here — it's sturdier and doesn't wilt as fast once dressed. Slice it as thin as you can manage; thick-cut cabbage takes longer to soften and tastes harsher.