Lebanese Cabbage Salad (also known as Salatet Malfouf) is a dish I’ve made every week for the past 10 years—no exaggeration! It’s affordable, easy to prepare, and absolutely amazing!
This salad is not only vegan and gluten-free but also delivers a satisfying crunch with vibrant flavors like mint and lemon. It’s incredible that it only requires 5 simple ingredients and comes together in just a few minutes!
I serve this salad in my Shawarma and Falafel Bowls, alongside Crispy Za’atar Chicken, Albanian Qoftes, Baked Meatballs, and as filler to many of my wraps. This recipe truly goes with practically everything!
I give this recipe bonus points because it keeps really well in the fridge for 2 days, which is rare for a prepared salad!
What you’ll need to make Lebanese Cabbage Salad (Salatet Malfouf):
- ½ head of cabbage (about 6-7 cups) – thinly sliced
- 1-2 garlic cloves – minced
- 2 tbsp fresh lemon juice
- 2 tbsp good quality extra-virgin olive oil
- 2 tbsp fresh mint- chopped
- 1 tsp kosher salt more to taste
Be mindful of the amount of garlic:
This recipe calls for 1-2 cloves of garlic depending on size. It’s important to keep in mind that the strength of garlic grows over time. If you’re planning on letting this chill in the fridge for a few hours before eating or counting on leftovers, I would just add 1 small clove. That is, unless you love an anti-Dracula amount of garlic, then go for gold!
Because Lebanese Cabbage Salad has so few ingredients, quality shines bright! I recommend using the best quality extra-virgin olive oil you can get your hands on.
If I were to recommend one all-rounder EVOO to have in your kitchen, I suggest Olio Santo from California. It’s smooth, buttery, mild, with just a hint of a piquancy on the finish to let you know it’s super fresh and full of polyphenols, but without any bitterness at all.
How to make the salad:
Make the dressing
In a large bowl, whisk together minced garlic, fresh lemon juice, extra-virgin olive oil, fresh mint, and kosher salt until thoroughly combined.
Toss the salad
Add the shredded cabbage to the large bowl with the dressing. Using a pair of tongs, toss to coat.
Let the salad sit at room-temperature for 15 minutes
Let the salad sit at room temperature for 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 for a couple of days in the fridge. It can be enjoyed either cold or at room temperature.
Add in ideas:
I shared the basic version of Lebanese Cabbage Salad, keeping it close to its roots – so think of this as a jump off point. You can add a variety of ingredients to switch things up and make it your own. Below are some of my favorite add-ins.
- Radishes
- Persian or Armenian/Turkish cucumbers
- Cherry tomatoes
- Grated carrot
- Italian parsley
- Fresh dill
- Green onion
- Top with Za’atar
Recipes I like to enjoy with Lebanese Cabbage Salad:
- Crispy Za’atar Chicken
- Homemade Chicken Shawarma
- Greek Chicken Gyro Meat
- Falafel
- Albanian Qofte (Pan-Fried Meatballs)
- Baked Meatballs with Fresh Herbs
Lebanese Cabbage Salad (Salatet Malfouf)
Ingredients
Equipment
Method
- In a large bowl whisk together minced garlic, fresh lemon juice, extra-virgin olive oil, fresh mint, and kosher salt until thoroughly combined.
- Add the shredded cabbage and toss to coat, using a pair of tongs.
- Let the salad sit at room temperature for 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 for a couple of days in the fridge. It can be enjoyed either cold or at room temperature.
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