Fresh, crunchy and vibrant – this Malfouf Salad (salatet malfouf)packs in a bright and poppy punch of flavor in a the form of a simple side salad! It’s made with crunchy cabbage, sliced spring onions and fresh herbs that are mixed together then tossed in a peppy lemon garlic dressing.
⭐Lebanese Cabbage Slaw Highlights⭐
- Simple Ingredients: Cabbage, spring onion, lemon juice, olive oil, garlic, salt, pepper, mint & parsley – all things you can likely stock up on easily.
- Bright, Bold Flavors: Simple salad? Yes! Simple flavors? Absolutely not! This salad is bright, vibrant, punchy and fresh which is why it makes such a great side dish to richer mains like grilled meats and stews.
- Easy Prep: Just chop, slice, mix and you’re ready to go! No need for any special equipment other than a sharp knife, a cutting board and jar for mixing the olive oil dressing.
Malfouf Salad Ingredients + Steps
1: Make Vinaigrette: Combine olive oil, lemon juice, garlic, salt and pepper in a small cup or jar and mix together.
2: Prep Salad Ingredients: Add shredded cabbage, spring onion and fresh herbs to a large salad bow and mix together.
3: Add Vinaigrette: Pour the mixed dressing over the salad.
4: Toss & Taste: Mix until the fully combined.
Add or Swap
- Cabbage: Instead of white you can absolutely use green or red cabbage. Swap it all out or use a combination of different colors.
- Tip: Save yourself the shredding and chopping and grab a pre-shredded bag of coleslaw mix at the grocery store to use instead of whole cabbage.
- Crunchy Veggies: Bulk it out with color and crunch by adding thinly sliced carrot, radish, cucumber or bell pepper.
- Nuts or Seeds: I like adding a handful of pine nuts and/or pumpkin seeds for an extra helping of plant-based protein and the added crunch.
- Tomatoes: Many malfouf salad recipes also include tomatoes. It adds a little bit of sweetness and pop of color. I recommend you scoop out the seeds and watery insides before mixing into the salad.
- Sumac &/Or Za’atar: Lean into the Middle Eastern flavors even more and add a pinch of dried sumac and/or za’atar spice at the end.
Hungry for More?
More Lebanese and Middle Eastern Recipes you might also like:
- Baked Paprika & Za’atar Chicken Thighs
- Moroccan Spiced Vegan Shepherd’s Pie
- Sumac Onions (Turkish Onion Salad)
- Lebanese Seven Spice (Baharat)
- Sayadieh (Lebanese Fish & Rice)
Enjoy!
Let me know if you try this Malfouf Salad recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Malfouf Salad (Lebanese Cabbage Slaw)
Made with crunchy cabbage, fresh herbs, green onions and brightened up with a simple, tangy lemon dressing.
Ingredients
Dressing
- 1/3 cup extra virgin olive oil (80ml)
- 1/4 cup lemon juice (60ml)
- 1 garlic clove, minced
- 1 tsp salt
- 1/2 tsp black pepper
Salad
- 1/2 medium white or red cabbage, shredded (5-6 cups or 1lb)
- 3 green onions, thinly sliced or 1/3 cup
- 1/4 cup fresh mint leaves, chopped, measure after chopping
- 1/4 cup fresh parsley, chopped, measure after chopped
Instructions
- Vinaigrette: Combine olive oil, lemon juice, garlic, sugar, salt and pepper in a small cup or jar. Whisk together until fully combined. Taste and season with more salt and pepper as you see fit.
- Salad: Add shredded cabbage, spring onion, mint and parsley to a large bowl. Toss together to combine.
- Pour the vinaigrette over the top and toss again until full combined.
- Cover and rest the salad about 10-15 minutes before serving to let the cabbage soften and marinate in the dressing then serve and enjoy.
Notes
- Store leftovers in an airtight container in the fridge up to 3 days.
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