Lebanese Cabbage Salad (Salatet Malfouf)

This Lebanese Cabbage Salad is healthy, inexpensive, a cinch to make, and just straight up delicious!

I make this salad all the times because it goes with so many different dishes. I serve this in my Gyro and Falafel bowls; as a filler in many of my wraps; alongside buttermilk fried chicken, Albanian Qoftes, and Baked Meatballs.

Gyro chicken bowl with Salatet Malfouf, rice and pea pilaf, and pickled radishes and carrots. — Salatet Malfouf goes perfectly in this chicken gyro bowl.

Buttermilk chicken tenders, macaroni and cheese, pickled vegetables, and Salatet Malfouf. — The crunchy texture of the cabbage and the freshness of the mint work so well together.

A bowl of shredded cabbage tossed in a light sauce made of garlic, extra-virgin olive oil, lemon juice, and dried fresh mint. Pictured alongside a variety of homemade pickled vegetables.

Lebanese Cabbage Salad (Salatet Malfouf)

Sacha Hirschfeld

This Lebanese Cabbage Salad is healthy, inexpensive, a cinch to make, and just straight up delicious!

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Prep Time 5

Cook Time 15

Total Time 20

Course Salads, Sides

Cuisine Lebanese, Middle Eastern

Servings 4

Calories 96 kcal

Equipment

1 large bowl with a tight fitting lid
1 pair of tongs

Ingredients

½ head of cabbage thinly sliced
2 garlic cloves minced (1 if you’re sensitive to the taste)
1 lemon juice
2 tbsp extra-virgin olive oil sometimes I use basil or chili extra-virgin olive oil
2 tbsp fresh mint chopped (see note)
¼ tsp kosher salt more to taste

Instructions

In a large bowl whisk garlic, lemon juice, olive oil, mint, and salt until thoroughly combined.
Add the shredded cabbage and toss to coat.
Let the salad sit at room temperature for 10-15 minutes to allow the flavors to come together. You can also cover and place in the fridge to eat later on. This salad keeps well and can be enjoyed either cold or at room temperature.

Notes

You want the mint leaves to be dry but still green. After removing the leaves from the stem, you can place them on a baking sheet, and bake in the oven on the lowest possible setting for 5-10 minutes. You can also spread the leaves out on a microwavable plate, and cook for 10 second intervals until leaves begin to curl, usually about 20 seconds.

Keyword Cabbage and Mint Salad, Fresh Herbs, Light Salad, Vegan, Vegetarian