This crunchy malfouf salad is a simple Lebanese cabbage salad. It's made with shredded cabbage and fresh parsley, tossed in a lemon garlic dressing.
What is Malfouf Salad?
Malfouf salad, also known as cabbage salad or "salatet malfouf" in Arabic.
Pronounced "sah-lah-tet mal-foof," this simple cabbage slaw is often served as a side dish and is widely regarded as Lebanese slaw.
Ingredients Highlight and Variations
The complete list of ingredients with measurements, can be found in the full recipe card below.
Cannonball white cabbage is typically used, but purple cabbage works well too. You can even mix both. The cabbage should be thinly sliced or shredded for easy maceration, just like this Croatian version, a similar recipe.
You can also add thinly sliced spring onions, green onions, and radishes if desired.
For the seasoning, swap dried mint powder with sumac, which is common in Lebanese salata, or use fresh mint.
If you don't have lemon, white vinegar can substitute in the dressing.
Janelle's Tips
I sometimes like to make this Lebanese coleslaw a few hours earlier and let it sit in the fridge - the crunchy cabbage releases its juices and it becomes juicier and more flavorsome. If you do this, give it a quick retoss before serving.
If you have extra cabbage, use this pickled cabbage recipe for your surplus.
Storage
Storing leftover cabbage slaw can be kept in the fridge in an airtight container for up 3 days.
Serving Suggestions
It’s a great side dish for any type of summer barbecue or to hearty meals or ancient grain freek soup.
Lebanese Cabbage Salad works perfectly with any type of mujadara either the rice or bulgur versions.
My family loves it with my delicious vegetarian maqluba or this spiced rice.
Other Salads From Lebanon
These are family favorites, taboule made with parsley and fattoosh made with toasted pita, or potatoes tossed in lemon and fresh herbs.
Salad with butter beans or tomato onion salad with sumac are also great examples of when simple ingredients taste amazing when thrown together.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Malfouf Salad (Lebanese Cabbage Salad)
Ingredients
- ¼ head White Cannonball cabbage thinly sliced or shredded
- ⅓ cup Fresh parsley chopped, with hard stems removed
- ½ small Lemon juiced, adjust to taste
- 1 tablespoons Olive oil extra virgin, adjust to suit
- 1 clove Garlic Crushed (optional)
- ½ teaspoon Salt adjust to taste
- ½ teaspoon Ground mint or to taste
Instructions
- In a large bowl, add cabbage and salt. Use your hands to gently massage the cabbage until it is slightly macerated (softened).
- Add all other ingredients and toss them together. Adjust salt as needed. Serve cold, you can sit the malfouf salad in the fridge for 15-30 minutes for the flavors to meld.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Nicola
This is a simple and healthy recipe, thank you for generously sharing!
In the description, you mention mint with a sumac substitute. I don't see that in the recipe; has it been omitted or updated?
Thank you again for your wonderful recipes!
Janelle Hama
Hey Nicola,
Add 1/2 a teaspoon or to taste. Enjoy!
J
Iva
Such a good one! Simple, easy and turns out super tasty, I practically eat this so often now and every time is a little different. Sometimes with herbs, and sometimes with spices.