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5 from 1 vote

Lebanese Cabbage Salad - Malfouf Salad

This Lebanese Cabbage Salad - Malfouf Salad is a refreshing, fragrant, and crunchy salad made with finely shredded cabbage, fresh lemon juice, good olive oil, fresh herbs, and a touch of dried mint.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: Lebanese, Mediterranean, Middle Eastern
Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian
Servings: 4 people
Calories: 112kcal
Author: Ayla Clulee

Equipment

  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Sharp knife

Ingredients

  • 1 small cabbage (finely shredded)
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • ⅓ cup chopped parsley
  • 1 tablespoon chopped dill
  • 3 green onions (finely sliced)
  • 1 teaspoon salt
  • ½ teaspoon dried mint
US Customary - Metric

Instructions

  • Start by cleaning and slicing the cabbage. Remove any bruised outer leaves and quarter the head through the stem.
  • Use a sharp knife to slice across the quarters into very thin ribbons. A mandoline or the slicing disk of a food processor also works. Aim for pieces that are easy to eat without big chewy chunks.
  • Make the dressing in a small bowl. Put the lemon juice in first, then whisk in the olive oil. Add the dried mint and salt, and give it a good stir.
  • Taste and adjust using a little more lemon for brightness or a touch more oil if the dressing feels too sharp.
  • Put the shredded cabbage into a large mixing bowl along with parsley, scallion, and dill, and pour the dressing over it.
  • Use clean hands to toss and massage the cabbage with the dressing. This step is gentle; you are loosening the cabbage and helping it soften slightly while it soaks up the lemon and olive oil.
  • Taste and make any final tweaks to the seasoning.
  • If you can, let the salad sit at room temperature for about ten to twenty minutes. The acid will slightly wilt the cabbage, which makes the texture more pleasant while keeping a good crunch.
  • Serve at room temperature or slightly chilled.

Notes

  • Slice thinly: The thinner the cabbage, the better the texture. Thick chunks can feel heavy.
  • Massage lightly: Rubbing the cabbage with the dressing helps soften it just enough while keeping the crunch.
  • Use fresh lemon juice: Bottled lemon juice won’t give the same flavor.
  • Don’t skip the mint: Dried mint is key for the authentic Lebanese taste.
  • Let it rest: If you have time, let the salad sit for about 20 minutes before serving. This allows the flavors to meld.

Nutrition

Calories: 112kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 618mg | Potassium: 362mg | Fiber: 5g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 75mg | Calcium: 87mg | Iron: 1mg