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Malfouf Salad - Lebanese Red Cabbage Salad

Salatet Malfouf - Lebanese Red Cabbage Salad

The Elegant Economist
This simple summer cabbage salad is dressed with a lemon and sumac dressing and mixed with bell pepper, green onion, and parsley.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Lebanese
Keyword cabbage, cabbage salad, coleslaw, lebanese salad, malfouf, malfouf salad, red cabbage, red cabbage salad, salatet malfouf, vinegar coleslaw

Ingredients
  

  • 1 medium head red cabbage, thinly sliced (around 1kg / 2.2lbs)
  • 1 medium red bell pepper, very finely chopped
  • 4 green onions, finely chopped
  • ¼ cup finely chopped fresh parsley

For the Dressing:

  • juice of half a lemon (roughly 1-2 Tbsp)
  • 2 Tbsp rice vinegar or apple cider vinegar
  • 2 tsp granulated sugar (or sugar alternative of your choice)
  • ½ tsp salt
  • 1 tsp sumac
  • ¼ tsp white pepper

Instructions
 

  • In a small jar, combine all of the dressing ingredients (lemon juice, vinegar, sugar, salt, sumac, and white pepper). Shake to combine.
  • In a bowl place your chopped cabbage. Add your dressing and massage it into the cabbage for around 30 seconds. Add the other vegetables and mix thoroughly. Taste and adjust salt if necessary. Enjoy!