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.
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 is traditionally made with mint. I’ve had versions with dried mint, and though I prefer fresh, the dried mint actually works. Here we’re not only using fresh mint, but adding fresh parsley and dill as well.
A trifecta of flavor!
Add scallions or finely chopped onion.
Then dress with lemon juice, olive oil and a finely minced garlic clove.
I love adding a little Zaatar spice, but this is optional.
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!
Simple Lebanese Slaw made with crunchy cabbage, fresh herbs, lemon, garlic and scallions. A delicious vegan side to serve with your Middle Eastern feast.
- 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)
Thinly slice or shred the cabbage and place in a large bowl with the salt. Toss. Add the scallions, garlic, herbs and toss again.
Add zaatar to taste.
Slaw will keep 3 days in the fridge.
Keywords: middle eastern slaw, Lebanese Slaw, vegan slaw