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!
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
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!
Add scallions or finely chopped onion.
The dressing:
Lebanese Slaw is simply dressing; a squeeze of lemon juice, olive oil, finely minced garlic clove, and salt and pepper!
I love adding a little Zaatar spice, but this is optional.
Then toss!
The Lebanese Slaw will keep 3-4 days in the fridge.
What to serve with Lebanese Slaw?
- Zaatar Meatballs with Green Tahini Sauce
- Lebanese Chicken with 7-Spice
- Grilled Chicken Shawarma Recipe
- Baked Chicken Shawarma (vegan adaptable!)
- Authentic Falafel Recipe with Creamy Tahini Sauce
Enjoy the Lebanese Slaw and let us know what you think or how you adapt it in the comments below!
xoxo
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Lebanese Slaw (Salatet Malfouf)
- 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
- 16 ounces shredded cabbage (1/2 of a large green cabbage)
- 1/2 teaspoon salt
- 2–3 scallions, sliced
- 1–2 garlic cloves, finely minced or use a garlic press
- 1/2–1 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
- 1–2 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
Simple and delicious! And the best thing, no turning on the oven or stove. I added chopped celery and sliced radishes. We ate it with warm pita bread and hummus.
Sounds perfect Angelina!
This was so yummy and easy to make! Like all the recipes of yours I have made 🙂
So nice to hear this Najat!
Always a go to salad! Everyone loves it. It’s so refreshing with all the herbs.
Great to hear Ann!