Malfouf Salad (Lebanese Cabbage Salad)
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Prep Time10 mins.
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Serving4
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Ready In10 mins.
With summer around the corner, I knew I had to finally share this incredibly simple Lebanese cabbage salad. The word cabbage is “malfouf” in Arabic, so this salad is typically known as salatet malfouf. This salad is vibrant, making it perfect for the summertime along-side all your grilled favorites.
How to Make Malfouf Salad
To make this salad, you want to thinly slice green cabbage. You can use purple cabbage if you like, but traditionally it is made with green cabbage. You want the cabbage the same thinness as any typical coleslaw. My favorite hack for this salad is to actually buy a bag of the shredded cabbage! You can even use the bags that say “coleslaw” on them that have a variety of green, and purple cabbage along with thinly sliced carrots. (Just don’t tell my mom!)
Some people like to add thinly sliced tomato to this salad as well, but it is optional. Since it is the summertime and I have an abundance of fresh mint in my garden, I added a ¼ cup of thinly sliced fresh mint. If you do not have fresh mint, dried mint works wonderfully.
The dressing for this salad is very similar to all Lebanese salads, and is simply made from lemon juice, salt, and olive oil.
What to Serve Lebanese Cabbage Salad With
The most often times you will find this salad served is alongside Baked Kibbeh and Sayadieh. It is also delicious with any grilled meats like Kafta or Shish Tawook. However, feel free to serve this salad however you would like!
Since cabbage does wilt pretty quickly, this salad tastes best served the same day.
STEP 1
Thinly slice about a half a head of cabbage. You can also use a pre-shredded bag of cabbage.
*If using tomato, thinly slice the tomato to a similar size to the cabbage.
STEP 2
Wash and pack your mint leaves together tightly and thinly slice. Add to the cabbage.
STEP 3
Add the lemon juice, salt and olive oil and toss together.
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Serve immediately.
Malfouf Salad (Lebanese Cabbage Salad)
Ingredients
- 14 oz. Bag of Pre-Shredded cabbage (or 6 cups of freshly shredded)
- 1 Tomato (Thinly Sliced) Optional
- ¼ cup Mint (or 1 tb. dried mint)
- ⅓ cup Olive Oil
- 1 Lemon (Juiced)
- 1 tsp. Salt
Instructions
- Thinly slice about a half a head of cabbage. You can alsouse a pre-shredded bag of cabbage. *If using tomato, thinly slice the tomato to asimilar size to the cabbage
- Wash and pack your mint leaves together tightly and thinlyslice. Add to the cabbage.
- Add the salt, lemon juice and olive oil and toss together. Serve immediately.
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