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malfouf salad served in a green plate with lemons and cutlery

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!
Course Salad
Cuisine middle eastern
Diet Vegan, Vegetarian
Keyword cabbage salad, malfouf salad
Prep Time 15 minutes
Total Time 13 minutes
Servings 4 people
Calories 162kcal


  • 400 g shredded white cabbage about half a medium head
  • 1 Large green onion
  • 1 cup parsley, loosely packed
  • ¼ cup olive oil
  • cup lemon juice
  • 2 cloves garlic
  • ½ teaspoon salt
  • 1 tablespoon dry mint or fresh


  • Start by shredding the cabbage or use pre-shredded cabbage and place it in a bowl
  • Finely chop the green onions and the parsley and add it to the bowl
  • To make the dressing, crush the garlic cloves and mix them with the olive oil, lemon juice, salt, and mint
  • Drizzle the dressing on the salad and mix well. You can refrigerate for 30 minutes before serving to allow the flavours to develop


  • 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