This Lebanese Cabbage Salad (Salatit Malfouf) is the classical companion to the lentil based dish: Mujaddara. It’s lemony and minty with a hint of garlic. These flavors make the perfect combination to brighten up the mujaddara. Both recipes are vegan.
The garlic is optional; the kids prefer it without, I really don’t mind both versions... so with or without garlic really comes down to your personal taste.
I suggest mixing the salad in a big bowl and letting it sit in the fridge for a few hours to give time for the shredded cabbage to absorb the seasoning and soften a little bit. You can transfer the salad to a nice serving dish once it is ready to eat! According to some seasoned palates around me, this salad is even better the next day, when completely wilted.
For a major shortcut you can use the bagged shredded cabbage mix sold under « coleslaw mix » at the supermarket. It not the same, but it’s pretty close and as I often say, we all need shortcuts...
Lebanese Cabbage Salad / Salatit Malfouf
Recipe credits: Rafaella Sargi
Serves 4 as a side
700g / 1lb 8oz shredded white cabbage
5 Tablespoons lemon juice
4 Tablespoons extra virgin olive oil
1 garlic clove, grated (optional)
1 1/2 teaspoons dried mint
1 1/4 teaspoons sea salt
You will need a big bowl for mixing and a smaller serving dish.
Place the shredded cabbage in a big bowl. Add the lemon juice, extra virgin olive oil and garlic if using. Mix gently to coat. Sprinkle the dried mint and sea salt then mix again. Taste and correct seasoning. Cover and let it sit in the fridge for at least two hours.
When ready to serve, transfer the salad to a serving platter.
Enjoy with Mujaddara, grilled meats or in a sandwich!
Serving suggestion update: According to my brother, it works perfectly with a juicy lebanese burger. You have to keep your fan base happy! <3