Go Back Email Link
Chicken Shawarma Bowl with Lebanese cabbage salad, pink pickled radishes, saffron rice, tomatoes, and garlic sauce.
Sacha Hirschfeld

Lebanese Cabbage Salad (Salatet Malfouf)

Lebanese Cabbage Salad is a crunchy, fresh, vegan side. It's made with just 5 simple ingredients and takes only a few minutes to prepare!
Print Recipe Pin Recipe
Prep Time 5 minutes
Resting Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Salads, Sides
Cuisine: Lebanese, Middle Eastern
Calories: 96
Ingredients Equipment Method Notes

Ingredients
  

  • ½ head of cabbage thinly sliced; about 6-7 cups
  • 1-2 garlic cloves minced; see notes
  • 2 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil best quality; see notes
  • 2 tbsp fresh mint chopped
  • 1 tsp kosher salt more to taste

Equipment

  • 1 chefs knife
  • 1 cutting board
  • 1 large bowl
  • measuring spoons ½ tsp, 1 tbsp
  • 1 whisk
  • 1 pair of tongs

Method
 

  1. In a large bowl whisk together minced garlic, fresh lemon juice, extra-virgin olive oil, fresh mint, and kosher salt until thoroughly combined.
  2. Add the shredded cabbage and toss to coat, using a pair of tongs.
  3. 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.

Notes

Be mindful of the amount of garlic:
This recipe calls for 1-2 cloves of garlic depending on size. One thing that's important to keep in mind, is 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 that anti-Dracula amount of garlic, then go for gold!