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Foraging with Alexis Nikole Nelson.
This simple salad, called sogan piyazi in Turkish, is perfect as a bright, fresh counterpoint to rich dishes such as grilled meats and kebabs. It's also great alongside roasted beef, lamb or poultry, or tucked into a flatbread-wrapped sandwich. Many versions call for white or yellow onion, but we preferred the color contrast of red onion against the deep-green parsley. If you can't find sumac, add a mix of 1 teaspoon ground coriander, ¼ teaspoon ground cumin and ¾ teaspoon sweet paprika.
medium red onion, halved and thinly sliced
Kosher salt and ground black pepper
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