📝 About This Recipe
Salatat Malfouf is the refreshing, vibrant backbone of the Lebanese 'Maza Barida' table, offering a crisp and tangy alternative to creamy slaws. This authentic salad celebrates the humble green cabbage, transforming it with a punchy dressing of fresh lemon juice, pungent garlic, and the cooling aroma of dried mint. It is naturally vegan, incredibly healthy, and provides the perfect acidic crunch to balance out rich grilled meats or savory pastries.
🥗 Ingredients
The Cabbage Base
- 1 medium head Green Cabbage (approx. 1.5 lbs, outer leaves removed)
- 3-4 stalks Green Onions (thinly sliced, both white and green parts)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
The Signature Dressing
- 1/4 cup Extra Virgin Olive Oil (use high-quality Lebanese or Mediterranean oil)
- 1/3 cup Fresh Lemon Juice (about 2 large lemons)
- 3-4 cloves Garlic (crushed into a smooth paste with a pinch of salt)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Cumin (optional, for a subtle earthy undertone)
Garnish
- 2-3 sprigs Fresh Mint Leaves (for decoration)
- 2 tablespoons Pomegranate Arils (optional, for a pop of color and sweetness)
👨🍳 Instructions
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1
Prepare the cabbage by cutting the head in half through the core. Remove the tough inner core from both halves using a sharp chef's knife.
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2
Shred the cabbage as finely as possible. You can use a mandoline for paper-thin ribbons or a sharp knife to cut 1/8-inch thick shreds. Place the shredded cabbage in a very large mixing bowl.
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3
Sprinkle a pinch of salt over the shredded cabbage and use your hands to massage it gently for about 1 minute. This softens the fibers slightly without losing the crunch.
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4
Finely slice the green onions and chop the fresh parsley. Add these to the bowl with the cabbage.
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5
In a separate small glass jar or bowl, prepare the dressing. Start by mashing the garlic cloves with a mortar and pestle or the side of a knife until they form a smooth paste.
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6
Whisk the garlic paste with the fresh lemon juice, extra virgin olive oil, dried mint, salt, and cumin (if using).
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7
Taste the dressing on a piece of cabbage. Authentic Salatat Malfouf should be quite 'hamod' (sour); if it isn't zingy enough, add another squeeze of lemon.
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8
Pour the dressing over the cabbage mixture. Use tongs to toss thoroughly, ensuring every strand of cabbage is coated in the garlic-mint oil.
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9
Let the salad sit at room temperature for at least 15-20 minutes before serving. This 'marinating' time allows the flavors to penetrate the cabbage.
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10
Give the salad one final toss. You will notice some liquid has pooled at the bottom—this 'juice' is delicious and should be served with the salad.
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11
Transfer to a shallow serving platter and garnish with fresh mint leaves and pomegranate arils if desired.
💡 Chef's Tips
For the most authentic flavor, use dried mint rather than fresh in the dressing; the dried herb has a concentrated, earthy profile that defines this dish. If you find raw garlic too sharp, let the crushed garlic sit in the lemon juice for 10 minutes before adding the oil to mellow its bite. Always use fresh lemon juice—bottled juice lacks the floral acidity required for Lebanese salads. This salad is even better the next day, making it an excellent meal-prep option as the cabbage is hardy enough not to wilt quickly. To keep the cabbage extra crisp, soak the shredded leaves in ice water for 10 minutes, then spin them completely dry before dressing.
🍽️ Serving Suggestions
Serve alongside Shish Taouk (chicken skewers) or Beef Kafta to cut through the richness of the grilled meats. Pair with a side of creamy Hummus and warm pita bread for a light, vegetarian mezze lunch. It makes a fantastic topping for a homemade Falafel wrap or Shawarma bowl. Accompany with a glass of chilled Arak (anise-flavored spirit) diluted with water and ice for a traditional Lebanese experience. Serve with Mujadara (lentils and rice) to provide a bright, crunchy contrast to the soft grains.