Malfouf Salad (Lebanese Cabbage Salad)
A simple but very flavourful Lebanese slaw made with shredded cabbage, herbs and a tangy dressing. It makes the perfect side to any middle eastern dinner!
Ingredients
- 400 g shredded white cabbage, about half a medium head
- 1 large green onion
- 1 cup parsley
- 1/4 cup olive oil
- 1/3 cup lemon juice
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon dry mint, or fresh
Instructions
- Start by shredding the cabbage or use 400 g shredded white cabbage and place it in a bowl.
- Finely chop the 1 large green onion and the 1 cup parsley and add it to the bowl.
- To make the dressing, crush the 2 cloves garlic and mix them with the 1/4 cup olive oil, 1/3 cup lemon juice, 1/2 teaspoon salt, and 1 tablespoon dry mint.
- Drizzle the dressing on the salad and mix well. You can refrigerate for 30 minutes before serving to allow the flavours to develop.
Notes
- Using pre-shredded cabbage is the best hack! But if you can't find it, then finely shred the cabbage using a sharp knife
- You may need to adjust the salt and lemon juice to your liking. Some lemons are not as juicy, so be sure you taste and adjust
- If you have fresh mint, that will also work great! Along with other herbs like thyme or dill
- This salad also tastes great with finely sliced green apples
Serving: 1g, Calories: 162kcal, Carbohydrates: 10g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Sodium: 319mg, Potassium: 312mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1451IU, Vitamin C: 72mg, Calcium: 76mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!