Lebanese Cabbage Salad
This is a seriously delicious Lebanese slaw, malfouf salad--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.
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 sliced purple cabbage)
- 4-5 radishes (sliced thin)
- 1 small red onion (sliced in thin half-moons)
- 1/4 cup flat leaf parsley leaves (minced)
- 1/4 cup mint leaves (minced)
- 2 small garlic cloves (minced)
- 2 teaspoons kosher salt
- 2 lemons (juiced)
- 1/3 cup extra virgin olive oil
- 2 teaspoons za'atar
- 2 teaspoons sumac
- 2 teaspoons crushed dried mint
- 1/8 teaspoon cayenne pepper
Instructions
- 1
Combine all of the salad vegetables except the herbs in a large, beautiful salad bowl.
- 2
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.
- 3
Dress the salad just before serving. Finish the salad with the chopped parsley and mint just before serving, giving it another stir.