Simple Lebanese Slaw (aka Salatet Malfouf) made with crunchy cabbage, fresh herbs, lemon, garlic, and scallions. A refreshingly delicious vegan side to serve with your Middle Eastern feast. Video!

Simple Lebanese Slaw (aka Salatet Malfouf) made with crunchy cabbage, fresh herbs, lemon, garlic and scallions. A delicious vegan side to serve with your Middle Eastern feast. #slaw

This fresh and crunchy Lebanese Slaw is incredibly addicting. It’s full of flavorful herbs- mint, parsley, and dill simply dressed with lemon and olive oil. It’s delicious served with grilled chicken shawarma, or falafels, or Zaatar Meatballs.

The first time I had this flavorful Middle Eastern Slaw was at my favorite Lebanese restaurant in Southern California where I grew up. It’s called Salatat Malfouf and though it has very simple ingredients, the combination is spectacular. It’s a lovely addition to any Middle Eastern Feast.

What I love about this Lebanese Slaw is that you can add other seasonal ingredients to it. Vine-ripened cherry tomatoes, Turkish cucumbers, or radishes would all work well here. Today I’ve intentionally kept it basic.

Lebanese Slaw (Salatet Malfouf) | 60-second video

chopping the cabbage

Herbs in Lebanese Slaw:

Lebanese Slaw is traditionally made with mint. I’ve had versions with dried mint, and though I prefer fresh, the dried mint actually works too. Here we’re not only using fresh mint, but adding fresh parsley and dill as well.

A trifecta of herbs and flavor!

chopping mint, parsley and dill for the slaw

Add scallions or finely chopped onion.

slicing the scallions

The dressing:

Lebanese Slaw is simply dressing;  a squeeze of lemon juice, olive oil, finely minced garlic clove, and salt and pepper!

dressing the slaw

I love adding a little Zaatar spice, but this is optional.

add optional zaatar

Then toss!

Simple Lebanese Slaw (aka Salatet Malfouf) made with crunchy cabbage, fresh herbs, lemon, garlic and scallions. A delicious vegan side to serve with your Middle Eastern feast. #slaw

The Lebanese Slaw will keep 3-4 days in the fridge.

What to serve with Lebanese Slaw?

Simple Lebanese Slaw (aka Salatet Malfouf) made with crunchy cabbage, fresh herbs, lemon, garlic and scallions. A delicious vegan side to serve with your Middle Eastern feast. #slaw

Enjoy the Lebanese Slaw and let us know what you think or how you adapt it in the comments below!

xoxo

Sylvia

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Simple Lebanese Slaw made with crunchy cabbage, fresh herbs, lemon, garlic and scallions. A delicious vegan side to serve with your Middle Eastern feast. #slaw

Lebanese Slaw (Salatet Malfouf)

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x
  • Category: salad, slaw
  • Method: tossed
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

Simple Lebanese Slaw made with crunchy cabbage, fresh herbs, lemon, garlic and scallions. A delicious vegan side to serve with your Middle Eastern feast.


Ingredients

Scale
  • 16 ounces shredded cabbage (1/2 of a large green cabbage)
  • 1/2 teaspoon salt
  • 23 scallions, sliced
  • 12 garlic cloves, finely minced or use a garlic press
  • 1/21  cup parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh dill, chopped
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice, and more to taste
  • 1/2 teaspoon sugar
  • 12 teaspoons zaatar (optional)

Instructions

Thinly slice or shred the cabbage and place in a large bowl with the salt. Toss. Add the scallions, garlic, herbs and toss again.

Pour in the olive oil, lemon juice and sugar and toss well. Taste and adjust lemon to your liking. You could let this stand 10-15 minutes after tossing, and then re-taste, letting flavors meld a bit.

Add zaatar to taste.


Notes

Slaw will keep 3 days in the fridge.

Nutrition

  • Serving Size: 1 cup
  • Calories: 90
  • Sugar: 3.6 g
  • Sodium: 217.7 mg
  • Fat: 7.2 g
  • Saturated Fat: 1 g
  • Carbohydrates: 7.1 g
  • Fiber: 1.8 g
  • Protein: 1.3 g
  • Cholesterol: 0 mg

Keywords: middle eastern slaw, Lebanese Slaw, vegan slaw

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. loved this recipe. we found the zaatar but to be honest i don’t think it added very much to the already fabulous taste so if you can’t find it don’t hesitate to make it without it.

  2. This was simple & cheap to make, and importantly tasted delicious. I had to swap parsley for basil as had no parsley and no garlic. It last 3 days in the fridge.

  3. Tasty salad and you get your cruciferous vegetables and fresh herbs in! I’ve made this a few times now and people always ask for the recipe.

  4. This looks amazing! Love the simplicity of the recipe but the abundance of flavor! I will be making this soon! Thanks for sharing!

  5. Absolutely delicious! Great with grilled anything, BBQ for a little something different, or by itself. Leftovers wonderful. Thank you!

  6. This slaw was delicious. I made it to serve with the Grilled Shawarma Chicken and it was perfect! I may make it again when I try the Falafel recipe.

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email