Light and crunchy, malfouf salad is a simple and delicious Middle Eastern salad. Each bite is so refreshing, thanks to the crisp cabbage, fresh mint, and tangy lemon dressing. Like our vegetable chopped salad, we love cabbage-based salads and sides, and the combination of herbs and spices gives it a little kick that’s just right- it’s that good!
What is Malfouf Salad?
Salatet malfouf is a Lebanese cabbage slaw or salad made with a simple base of cabbage and herbs dressed with a lemon and olive oil dressing. Malfouf has the perfect texture, making it one of my all-time favorite salads, and it pairs perfectly with kabobs and Lebanese dishes like mujadara and kafta.
Malfouf Salad Ingredients
- Cabbage: I alternate using green and purple cabbage and buy whatever is on sale. However, green cabbage is used most often. Take the time to shred a head of cabbage on your own or purchase a pre-shredded bag for faster preparation.
- Mint: My garden is brimming with fresh mint in the summertime, and I love the way mint subtly flavors the dish and makes it smell fantastic! If you’re not a fan, replace it with parsley.
- Malfouf Salad Dressing: Combine freshly minced garlic, lemon juice, olive oil, and salt to make a simple salad dressing.
Additions and Substitutions
The most basic ingredients for the salad are cabbage, lemon juice, olive oil, and salt. However, I love how customizable this salad is; feel free to add small tomatoes, thinly sliced cucumbers, radishes, or scallions (green onions). Some recipes even call for adding a small amount of mayonnaise to the dressing.
If you’re eating oil-free, salt the cabbage before adding it to the bowl with the other ingredients. The salt will draw the water from the cabbage to flavor the salad with freshly squeezed lemon juice. You can also massage the cabbage with the salt to enhance the effect.
How to Make Malfouf Salad
The full recipe with measurements is in the recipe card below.
Step 1: Shred the cabbage and chop the mint. Add them to a serving bowl and toss to combine.
Step 2: Add fresh garlic, lemon juice, salt, and olive oil to a small bowl. Pour it over the salad and stir to incorporate.
Expert Tips
- Shredding the cabbage is most of the work, so be sure to have a sharp knife handy. Or you can make it easy on yourself by shredding the cabbage using a food processor or buying ready-made shredded cabbage from the store.
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If you love this recipe, pair it with one of these dinner favorites!
What to Serve with Lebanese Cabbage Salad?
The simple and delicious summer salad is a perfect addition to kebabs or grilled meats.
- Joojeh Kabob, Koobideh Kabob
- Mujadara
- Kafta
- Butter Bean Hummus
- Falafel
- Shawarma
What to do With the Leftovers
- Refrigerate – Store the salad in an airtight container for 3-5 days. However, you should know that as the cabbage sits in the dressing, it will deepen the flavor but lose its crunch over time.
Frequently Asked Questions
What does malfouf mean?
Salatet malfouf pronounced ‘sah·lah·tet mal·foof’ means salad of cabbage in Arabic.
Can I make the salad in advance?
Prepare the salad up to 5 days before you’re ready to serve. However, the dressing will cause the cabbage to wilt once combined, so I recommend storing them separately.
How to thinly slice cabbage for salad?
I am sharing basic instructions for cutting cabbage for salad or coleslaw, and check out this tutorial from Home Cooked Basics if you’re more of a visual learner.
1. Remove any outer leaves that are wilted or damaged.
2. Cut the cabbage head in half from top to bottom, root side down; this will prevent the cabbage from rolling.
3. Place the cabbage flat-side down on a cutting board and quarter it. Repeat with the other half.
4. Cut the root (large white part) off the end of the four cabbage pieces and discard.
5. Make thin slices across the width of each section, starting from one end to the other. Repeat this process for the remaining pieces.
6. Rinse the sliced cabbage under cold water and pat it dry before adding it to the salad.
For quicker processing, consider using a food processor with a shredding function.
What are the health benefits of eating raw cabbage?
Raw Cabbage offers health benefits, including antioxidants, anti-inflammatory properties, digestive health, heart health, weight management, and potential cancer prevention. It is rich in vitamins, fiber, and nutrients.
More Middle Eastern Salad:
Malfouf Salad
- Small Bowl
- ½ head green cabbage, thinly sliced
- ¼ cup fresh mint, chopped
- 1 clove garlic, minced
- 1 lemon, juiced
- 1 teaspoon kosher salt
- ¼ cup olive oil
- Shred the cabbage and chop the mint. Add them to a serving bowl and toss to combine.
- Add fresh garlic, lemon juice, salt, and olive oil to a small bowl. Pour it over the salad and stir to incorporate.
- Shredding the cabbage is most of the work, so be sure to have a sharp knife handy. Or you can make it easy on yourself by shredding the cabbage using a food processor or buying ready-made shredded cabbage from the store.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.