Here is one of my favorite slaw recipes! Simple Lebanese Slaw (aka Salatet Malfouf) is made with crunchy cabbage, fresh herbs, lemon, garlic, and scallions. A refreshingly delicious side dish to pair with your Middle Eastern feast. Vegan & gluten-free. Video.
If you’ve been here a while, you’ll know how much we love slaw! This fresh and crunchy Lebanese Slaw is incredibly addictive. 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 in this dish. Today I’ve intentionally kept it basic.
Lebanese Slaw Ingredients
- Cabbage- Green cabbage, thinly shredded.
- Green onions- thinly sliced. Sub chives or diced sweet onion.
- Herbs- Lebanese Slaw is traditionally made with dried 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!
- Garlic- for a punchy flavor.
- Lemon- for bright zesty flavor.
- Extra Virgin Olive Oil – to add richness to the slaw
- Salt and Black Pepper – add to taste
- Optional: Zaatar spice
How to make Lebanese Slaw
Step one. Prep the veggies and herbs. Shred the cabbage, chop the herbs, and use both the white and green parts of the green onions.
Step two. Place all in a bowl with the simple dressing ingredeints: a squeeze of lemon juice, olive oil, finely minced garlic clove, and salt and pepper!
Tip: I love adding a little Zaatar spice, but this is optional.
Step three: Toss, toss, toss!
Serving Suggestions
Keep the slaw cold until ready to serve. Garnish with lemon zest and a little zaatar. You can make the slaw a few hours ahead! If storing longer, add the herbs right before serving.
Storage
The Lebanese Slaw will keep 3-4 days in an airtight container in the refrigerator.
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
- Grilled Chicken Shawarma
- Turkey Zucchini Meatballs
- Egyptian Okra
Enjoy the Lebanese Slaw and let us know what you think or how you adapt it in the comments below! For another tasty side, check out our White Bean Salad, and for more inspiration, explore all of our Middle Eastern recipes or more of our Clean, Plant-Based Recipes! xoxo Sylvia
More Favorite Slaw Recipes
With summer here, make sure you keep our DIY Mosquito Repellent in your back pocket!
Watch How to make Lebanese Slaw (Salatet Malfouf)
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
Wonderful healthy, fresh salad, great for summer entertaining
Glad you enjoyed!
Made this with the Persian Chicken tonight and it was very good! I will 100% make this again. I have one serving worth of leftovers and I will be curious to see how it tastes tomorrow — I have a feeling it will hold up well in the fridge. Also, I thought I would want the super finely shredded cabbage for this (like the coleslaw kit they sometimes have at Trader Joe’s), but I ended up with a coarser chop and it worked great.
Great to hear!