I know, I know. I just posted a cabbage salad recipe. But it’s been in the high 90s (high 30s for my Celsius friends) here and I can’t stomach turning on my oven yet. Plus cabbage has been on sale, and I’m trying to keep our food budget thrifty in anticipation of a two-week jaunt to Japan in early October. So, cabbage it is. This cabbage salad has a different flavour profile than the last one, though it’s still a healthier alternative to the typical American coleslaw that’s a staple at every summer barbecue. This one is dressed only with lemon and olive oil (no vinegar), and features a bunch of colourful vegetables and herbs, as well as za’atar spice, for flavour.
Cabbage salads are a staple on our table, mostly because my daughter eats them without too much complaint (she’s not a vegetable lover like me), and because it seems to pair well with almost anything – fish, poultry, tofu, or red meat. Leftovers go great on a sandwich. It’s cheap, and versatile, and full of colour, and I promise it’s delicious even though it’s not filled with mayonnaise. You’ll want to dress it right before serving – if bringing to an event I recommend keeping the dressing in a jar and tossing it in to serve immediately. It’s still delicious as it sits for a while, but you lose a little of the crunch.
Salatet Malfouf (Lebanese White Cabbage Salad)
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.
