Lebanese Cabbage Slaw, Malfouf Salad Recipe

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Lebanese Cabbage Slaw, Malfouf Salad

This is a seriously delicious Lebanese slaw, one we can't get enough of for its flavor, crunch, and super-duper healthy qualities! Be sure to cut your own cabbage for this one; pre-cut slaw is just too thin and soft for the crunch we're after here.

1 head white cabbage, thinly sliced
2 pints cherry or grape tomatoes, halved
1 English cucumber, quartered lengthwise and sliced
1 small head purple cabbage, thinly sliced, or 1 small bag purple cabbage
4-5 colorful radishes, sliced thin
1 small red onion, sliced in thin half-moons
Handful flat leaf parsley leaves, minced
Handful mint leaves, minced
2 small garlic cloves, minced
1-2 teaspoons kosher salt
Juice of 2 lemons
1/3 cup extra virgin olive oil
2 teaspoons za'atar
2 teaspoons sumac
2 teaspoons crushed dried mint, or Mint Salt
Pinch cayenne pepper

Combine all of the salad vegetables except the herbs in a beautiful salad bowl.

Malfouf Salad no dressing

In a small bowl, whisk the garlic, 1 teaspoon of the salt, and lemon juice. Slowly drizzle in the olive oil, whisking continually. Add the za’atar, sumac, dried mint, and cayenne and stir to combine. Taste and adjust the seasonings, adding more salt and any other spices to taste.

Spices for malfouf

Finish the salad with the parsley and mint just

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