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Salatet Malfouf (Lebanese White Cabbage Salad)
This healthy alternative to coleslaw features cabbage and vegetables dressed with fresh lemon, olive oil, mint, and za'atar.
Prep Time
20
minutes
mins
Course:
Barbecue, Dinner, Lunch, Salad, Side Dish
Cuisine:
American, Arabic, Fusion, Lebanese, Middle Eastern
Keyword:
cabbage, cabbage salad, coleslaw, malfouf, malfouf salad, parve, salatet malfouf, vegan
Servings:
8
people
Author:
The Elegant Economist
Ingredients
For the Salad:
½
large
head of cabbage, finely sliced
(around 450g)
6
small
radishes, finely sliced
1
medium
carrot, grated
2
Persian cucumbers, finely sliced
2
medium
Roma tomatoes, finely sliced
½
red onion, finely sliced
4
stems
fresh mint, finely chopped
¼
cup
fresh parsley, finely chopped
For the Dressing:
3
Tbsp
olive oil
juice of 1 lemon, or more - to taste
1
Tbsp
za'atar
2
tsp
honey, or agave
½
tsp
salt
¼
tsp
white pepper
1
tsp
toum (or 1 clove garlic, crushed)
Instructions
Slice all vegetables and place in a bowl.
Mix together dressing ingredients in a clean, empty jar. Shake until well-combined. Taste to ensure seasoning is balanced. Dress salad before eating, as salad will get soggy as it sits.