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Salatet Malfouf

Salatet Malfouf (Lebanese White Cabbage Salad)

The Elegant Economist
This healthy alternative to coleslaw features cabbage and vegetables dressed with fresh lemon, olive oil, mint, and za'atar.
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Prep Time 20 minutes
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

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.