The simplest side of crunchy Malfouf Salad, also known as Lebanese cabbage salad. Made with shredded cabbage and fresh parsley tossed through a sour dressing.
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😋Why You’ll Love This Recipe
- Can be served with so many foods, the sour dressing and the sweet cabbage pair so well with rices, soups, bakes and so much more
- Can be adjusted to suit an oil-free diet
- Requires few ingredients and is healthier than traditional slaw
- Malouf salad is a basic salad, however, you can build it up with your favorite complementing vegetables.
- Quick - it takes minutes to make
- Naturally vegan, gluten-free, nut-free, soy-free and corn free.
What is Malfouf Salad?
Malfouf salad is known as Lebanese Cabbage Salad and is called “salatet malfouf” in Arabic which translates to “Salad of cabbage”.
Salatet malfouf is pronounced as “sah·lah·tet mal·foof"
It is a basic salad that is served as a side, which has been called by many a healthy Lebanese slaw.
✔️Ingredients You’ll Need
The full list of ingredients, quantities and cooking methods can be found in the recipe card at the end of this post.
Green cannonball cabbage is normally used, however from time to time I like to use red cabbage. You can also mix the two together if you like. Or you can use your preferred cabbage, just not the taste might be slightly different.
Use a small-medium sized cabbage. Shred the cabbage or thinly sliced it.
Fresh parsley is added for mild flavoring. The harder stalks should be removed and the soft stalks and leaves should be chopped up
Dried mint powder adds cool minty flavor. A small amount goes a long way. This can be homemade or bought online (affiliate link).
Freshly squeezed lemon juice, one clove of crushed fresh garlic, extra virgin olive oil and salt are used to taste as dressing.
🥬How To Make Malfouf Salad
Step 1 In a large bowl add cabbage. Use your hands to gently massage until slightly macerated (softened)
Step 2 Add all other ingredients and toss them together. Serve cold.
⭐ Pro Tips
As cabbage sizes do vary, you may need to adjust the amounts of the other ingredients slightly.
I do alternate between shredding (not traditional) and finely slicing the cabbage. Both work well. It comes down to personal preference.
Macerating the cabbage helps to infuse all the flavors together.
I sometimes like to make this a few hours earlier and let it sit in the fridge - the cabbage releases its juices and it becomes juicier and more flavorsome. Kind of like quick pickling.
🥗Variations
Spring onion and radish can be added
Swap the dried mint powder with sumac. Or leave it out.
If preferred leave out the oil, I have done this many times and it is still fabulous
Garlic can be left out if not desired. However, it is super tasty with it.
Whenever I have been caught out without lemon, I have used white vinegar in its place.
Try adding a spoonful of mayonnaise without egg.
❓FAQ
Place in an airtight container in the refrigerator for approximately 3 days. The longer it sits the cabbage will soften further and become juicer. If adding other vegetables it is best consumed within the same day
🍴Serving Suggestions
Lebanese Cabbage Salad works perfectly with any type of mujadara (lentil & rice version) or mujadara hamra (lentil and burgul version). It’s a good side to baked vegan pasta or curried barley porridge.
Or is great in place of a traditional coleslaw, where you might not want slaw with mayonnaise.
To be honest, we have been eating this with so many foods as we enjoy it so much. We also have been eating it with loaded potatoes or these spicy potatoes called batata harra and my delicious upside down rice called maklouba.
🥗Related Recipes
A similar recipe is a Croatian version called Kupus Salata.
A couple of very famous Lebanese salads include taboule, fattoush, Lebanese potato salad and quinoa taboula.
You might also love my super flavorsome Asian brussel sprouts.
Did you enjoy making salatet malfouf? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk.
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📖 Recipe
Malfouf Salad (Lebanese Cabbage Salad)
Ingredients
Instructions
- In a large bowl add cabbage. Use your hands to gently massage until slightly macerated (softened)¼ head Green Cannonball Cabbage
- Add all other ingredients and toss them together. Serve cold.⅓ cup Parsley, ½ small Lemon, 1 tablespoons Olive oil, 1 clove Garlic, ½ teaspoon Salt
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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.