Description
Lebanese Slaw, or Salatet Malfouf, is a bright and refreshing cabbage salad bursting with fresh herbs and a tangy lemon-olive oil dressing. This quick and easy side dish features shredded cabbage mixed with scallions, garlic, parsley, mint, and dill, lightly seasoned with salt, sugar, and optional zaatar spice, delivering authentic Middle Eastern flavors in just 20 minutes.
Ingredients
Vegetables and Herbs
- 16 ounces shredded cabbage (1/2 of a large green cabbage)
- 2-3 scallions, sliced
- 1-2 garlic cloves, finely minced or pressed
- 1/2 – 1 cup parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh dill, chopped
Seasonings and Dressing
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, and more to taste
- 1/2 teaspoon sugar
- 1-2 teaspoons zaatar (optional)
Instructions
- Prepare the cabbage: Thinly slice or shred the cabbage and place it in a large bowl. Sprinkle the salt over the cabbage and toss thoroughly to evenly distribute the salt, which will help soften the cabbage slightly.
- Add aromatics and herbs: Add the sliced scallions, minced garlic, chopped parsley, mint, and dill into the cabbage bowl. Toss again to combine all ingredients uniformly.
- Dress the salad: Pour in the olive oil, lemon juice, and sugar over the cabbage mixture. Toss well to coat everything evenly with the dressing. Taste and adjust the lemon juice as desired. For enhanced flavor, let the salad rest for 10-15 minutes to allow the flavors to meld and then re-taste and adjust seasoning if needed.
- Finish with zaatar: Add zaatar to taste if using, give the salad a final toss, and serve.
Notes
- Allowing the salad to sit for 10-15 minutes before serving enhances the flavor meld.
- Zaatar is optional but adds a traditional Middle Eastern herbal-spiced flavor.
- This salad is best served chilled or at room temperature.
- Use fresh herbs for the brightest flavor.
- For a vegan diet, ensure the olive oil used is pure and unprocessed.
