Lebanese cabbage salad
Salatet malfouf is the Lebanese cabbage salad served in many homes alongside grilled meat. It is as simple as can be, and surprisingly good for it: very finely shredded white cabbage, garlic crushed with salt, lemon juice, olive oil and dried mint. There is no mayonnaise and no vinegar — lemon gives the sharpness, and garlic and mint make it taste nothing like a coleslaw. The keys are shredding as thin as possible and a quarter of an hour's rest so the cabbage softens in the dressing.
Your own work in that: 5 min.
- Shredding 10 min
- Dressing 5 min
- Resting 15 min
Step by step
0 / 8 donePrepare the cabbage
Remove the outer leaves, cut the cabbage into quarters and cut out the core.
Ingredients: 500 g white cabbage, ideally young · 2 cloves garlic · 1 tsp salt · 3 tbsp lemon juice · 4 tbsp extra virgin olive oil · 2 tsp dried mint · 1 pcs tomato (optional)
Shred
Shred the cabbage with a knife as thinly as you can, into threads 1–2 mm thick. The thickness decides whether the salad is delicate or tough.
Ingredients: 500 g white cabbage, ideally young · 2 cloves garlic · 1 tsp salt · 3 tbsp lemon juice · 4 tbsp extra virgin olive oil · 2 tsp dried mint · 1 pcs tomato (optional)
As thin as you can manage.Crush the garlic
Crush the garlic with the salt in a mortar or with a knife into a smooth paste.
Ingredients: 500 g white cabbage, ideally young · 2 cloves garlic · 1 tsp salt · 3 tbsp lemon juice · 4 tbsp extra virgin olive oil · 2 tsp dried mint · 1 pcs tomato (optional)
Garlic with salt — a paste, not pieces.Make the dressing
Mix the garlic paste with the lemon juice and olive oil.
Ingredients: 500 g white cabbage, ideally young · 2 cloves garlic · 1 tsp salt · 3 tbsp lemon juice · 4 tbsp extra virgin olive oil · 2 tsp dried mint · 1 pcs tomato (optional)
Dress the cabbage
Pour the dressing over the cabbage and toss by hand, squeezing lightly so it releases a little juice.
Ingredients: 500 g white cabbage, ideally young · 2 cloves garlic · 1 tsp salt · 3 tbsp lemon juice · 4 tbsp extra virgin olive oil · 2 tsp dried mint · 1 pcs tomato (optional)
Squeeze lightly — the cabbage softens.Add the mint
Crush the mint between your fingers and stir it in.
Ingredients: 500 g white cabbage, ideally young · 2 cloves garlic · 1 tsp salt · 3 tbsp lemon juice · 4 tbsp extra virgin olive oil · 2 tsp dried mint · 1 pcs tomato (optional)
Rest
Leave 15 minutes for the cabbage to soften and take on the flavour. If adding tomato, dice it and stir in just before serving.
Ingredients: 500 g white cabbage, ideally young · 2 cloves garlic · 1 tsp salt · 3 tbsp lemon juice · 4 tbsp extra virgin olive oil · 2 tsp dried mint · 1 pcs tomato (optional)
Season and serve
Taste and adjust with salt or lemon. Serve with grilled meat, falafel or pita.
Ingredients: 500 g white cabbage, ideally young · 2 cloves garlic · 1 tsp salt · 3 tbsp lemon juice · 4 tbsp extra virgin olive oil · 2 tsp dried mint · 1 pcs tomato (optional)
Before you start
Young cabbage
Young summer cabbage is best — tender and sweet. Tougher winter cabbage works too, but toss it with half the salt and knead for 5 minutes before dressing so it softens (crush the garlic with the rest).
With pomegranate
Some households scatter pomegranate seeds over the salad or add a teaspoon of pomegranate molasses. It brings a sweet-sour note.
Storage
With raw garlic it keeps 2 days in the fridge in a closed container. The next day it is softer and more intense.
