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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 Time20 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


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)


  • 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.