Malfouf salad- salata

Lebanese Cabbage Salad- Malfouf Salad

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A delicious, crunchy Lebanese Cabbage Salad, also known as Malfouf Salad in Arabic. Think of it as the Lebanese Coleslaw– minus the mayo dressing.

Malfouf salad- salata

Malfouf Cabbage Salad

This refreshingly easy malfouf salad has only 6 ingredients and could not be simpler to make! The tangy dressing makes this salad a total crowd pleaser.

Malfouf translates to cabbage in Arabic. I usually make this salad whenever I have leftover cabbage from making Lebanese Stuffed Cabbage Rolls.

How to Make Lebanese Cabbage Salad

I love this malfouf salad for its layers of colors and textures. It doesn’t skimp on flavor, and there is plenty of good crunch.

Middle Eastern Coleslaw Ingredients:

Cabbage. I used a blend of both green and red cabbage for color (you’ll need about ½ of a small head of each), but if you prefer not to have extra, you can use just 1 small head of red or green, instead of both.

**While you can swap a bag of premade coleslaw in a pinch, the texture of the cabbage you find in a bag does not compare to thinly slicing it yourself from a whole head.

Dried Mint. or fresh.

Lemon Garlic Dressing. It takes just minutes to stir together; it combines, lemon juice, garlic, salt and olive oil.

Got those? Great. Then we’re ready to make Malfouf salad.

Lebanese coleslaw salad

How to Make Malfouf Salad:

  • Start by washing and finely slicing your cabbage and place in a large bowl. For tips on how to slice your cabbage heads, see the section below. Some people find it easier to use a wide vegetable peeler to shred cabbage.
  • Prepare the dressing, then pour it gradually over the shredded cabbage. Toss, and continue to add more dressing until you’ve reached your desired amount. Sprinkle with dried mint over the top, toss, and DIG IN!

How to Thinly Slice Cabbage for Salad

  • Start by cutting the cabbage heads in half from top to bottom, slicing down through the stem. Remove any brown outer leaves.
how to shred cabbage head
  • Then, place the cabbage with its flat, cut-side facing against the cutting board. Cut the halves into quarters (slicing down from the top through the stem again). Carefully cut out the core and discard.
  • Turn the pieces so a flat side is on the cutting board, and slice them as thinly as possible, working your way across each quarter.
Lebanese cabbage salad

How to Customize this Lebanese Cabbage Salad

The basic ingredients of the salad are cabbage, lemon juice, olive oil, garlic, salt and dried mint. But you can also add some thinly sliced cucumbers, green onions or tomatoes as well. Also, if you prefer, you can add fresh mint instead of dried.

Make Ahead and Storage Tips

  • To Make Ahead. Chop your cabbage up to 1 day in advance, and store it in the refrigerator. You can also prepare your dressing up to 1 day in advance, and store it in a separate container in the refrigerator.
  • To Store. Place this Middle Eastern cabbage salad in an airtight storage container in the refrigerator. Once dressed, it will stay for 3 or 4 days.

What to Serve with Lebanese Red Cabbage Salad

I hope you love this delicious and simple Mediterranean Cabbage Salad – be sure to give it a review below! Also don’t forget to follow The Salt and Sweet Kitchen on InstagramFacebook and Pinterest.

Lebanese cabbage salad

Lebanese Cabbage Salad- Malfouf Salad

Yield: 4
Prep Time: 15 minutes
Total Time: 15 minutes
A delicious, crunchy Lebanese Cabbage Salad, also known as Malfouf Salad in Arabic. Think of it as the Lebanese Coleslaw– minus the mayo dressing.

Ingredients

  • 1 small cabbage head- or 1/2 of each if using red and green
  • ¼ cup olive oil
  • ⅓ cup lemon juice
  • 1 garlic clove
  • ½ teaspoon salt
  • 1 tablespoon dried mint

Instructions

    1. Start by washing and finely slicing your cabbage and place in a large bowl.
    2. Prepare the dressing, in a small bowl, add a crushed garlic clove and mix them with the olive oil, lemon juice, and salt.
    3. Pour dressing gradually over the shredded cabbage. Toss, and continue to add more dressing until you’ve reached your desired amount.
    4. Sprinkle with dried mint over the top, toss, and DIG IN!



Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 274mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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Rose

Hello! Welcome! I’m Rose, a thirty something wife, busy mom, and self-taught cook, baker, recipe developer, editor, and photographer behind this little web space. Cooking and baking are a huge passion of mine! I could live in my kitchen. I also like to make food look pretty, because when it looks good, doesn’t it just taste better? Here you’ll find quick and easy family friendly recipes. Happy Cooking!

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