Lebanese Cabbage Salad - Malfouf Salad is a refreshing, fragrant, and crunchy salad made with finely shredded cabbage, fresh lemon juice, good olive oil, fresh herbs, and a touch of dried mint. It is simple to make and quick to pull together; one to keep on repeat. Think of it as a Middle Eastern twist on coleslaw, just lighter, fresher, and without the creamy dressing.
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This salad works with almost any meal. It’s often served with grilled meats, baked chicken, or rice dishes, but it also makes a great addition to a simple weeknight dinner. The best part? You can toss it together in about ten minutes and serve it right away, or let it rest a short while so the cabbage softens and takes on the dressing flavors.
Ingredients You’ll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Cabbage - I use one small head of green cabbage, which gives about four to five cups of finely shredded cabbage. Use the firm outer leaves trimmed away, and slice the remaining very thin so the texture is light and pleasant.
- Olive oil - Good quality extra virgin olive oil is my go-to choice for salad dressings.
- Lemon juice - Always use freshly squeezed lemon juice, and avoid using the bottled ones.
- Dried mint - It is a classic addition that sets this salad apart.
- Herbs and green onions - Fresh dill, parsley and finely sliced green onions add freshness to the salad.
How to Make Lebanese Cabbage Salad - Malfouf Salad
Start by cleaning and slicing the cabbage. Remove any bruised outer leaves and quarter the head through the stem. Use a sharp knife to slice across the quarters into very thin ribbons. A mandoline or the slicing disk of a food processor also works. Aim for pieces that are easy to eat without big chewy chunks.
Make the dressing in a small bowl. Put the lemon juice in first, then whisk in the olive oil. Add the dried mint and salt, and give it a good stir. Taste and adjust using a little more lemon for brightness or a touch more oil if the dressing feels too sharp.
Put the shredded cabbage into a large mixing bowl along with parsley, scallion, and dill, and pour the dressing over it.
Use clean hands to toss and massage the cabbage with the dressing. This step is gentle; you are loosening the cabbage and helping it soften slightly while it soaks up the lemon and olive oil. Taste and make any final tweaks to the seasoning.
If you can, let the salad sit at room temperature for about ten to twenty minutes. The acid will slightly wilt the cabbage which makes the texture more pleasant while keeping a good crunch. Serve at room temperature or slightly chilled.
Recipe Tips for the Best Malfouf Salad
- Slice thinly: The thinner the cabbage, the better the texture. Thick chunks can feel heavy.
- Massage lightly: Rubbing the cabbage with the dressing helps soften it just enough while keeping the crunch.
- Use fresh lemon juice: Bottled lemon juice won’t give the same flavor.
- Don’t skip the mint: Dried mint is key for the authentic Lebanese taste.
- Let it rest: If you have time, let the salad sit for about 20 minutes before serving. This allows the flavors to meld.
Serving Suggestions
This salad is the perfect accompaniment to heavier or richer mains. Serve it alongside Baked Lamb Chops - Firinda Kuzu Pirzola or Grilled BBQ Chicken Thighs for a clean contrast. It also pairs well with rice dishes such as Hashweh - Lebanese Ground Beef and Rice and Ankara Tava - Turkish Lamb and Rice because the brightness cuts through the heaviness.
You can also serve it with Mediterranean Baked Salmon, where the lemon in the salad echoes a lemon finish on the fish.
Use it as a crunchy filling in wraps. Spoon some cabbage into a flatbread with slices of roasted meat or falafel and drizzle with tahini for a quick lunch.
Recipe Variations
Variations
This salad is easily adaptable. You can keep it traditional or make small tweaks:
- With carrots: Add thinly shredded carrots for color and sweetness.
- With sumac: Sprinkle a little sumac for an extra tangy kick.
- With cucumbers: Add thinly sliced cucumbers for freshness.
- Spicy version: Mix in a pinch of chili flakes or fresh chili.
Storage and Making Ahead
This salad stores well but it does change texture over time. In an airtight container in the refrigerator the dressed salad keeps for two to three days. Expect the cabbage to soften with time. If you prefer a crunchier result keep the dressing separate and combine shortly before serving. If you make the salad ahead and it looks a little limp rescue the texture with a splash of fresh lemon juice and a drizzle of olive oil and then toss to freshen it.
If you plan to bring this salad to a picnic or to a potluck keep it chilled. When the salad is left out for long periods the dressing will make the cabbage release a little moisture which can dilute the flavor. Toss it again before serving to redistribute the dressing.
Recipe FAQS
“Malfouf” is the Arabic word for cabbage. So, Malfouf Salad simply means “cabbage salad.”
Yes, you can. Red cabbage will work fine, but it has a stronger flavor and a slightly tougher texture. Green cabbage is more traditional.
Yes, you can add chickpeas, grilled chicken, or even tuna to turn it into a more filling salad.
Related Recipes
For more delicious Middle Eastern salad recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious and simple salad Lebanese Cabbage Salad - Malfouf Salad as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Lebanese Cabbage Salad - Malfouf Salad
Equipment
Ingredients
- 1 small cabbage (finely shredded)
- 2 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- ⅓ cup chopped parsley
- 1 tablespoon chopped dill
- 3 green onions (finely sliced)
- 1 teaspoon salt
- ½ teaspoon dried mint
Instructions
- Start by cleaning and slicing the cabbage. Remove any bruised outer leaves and quarter the head through the stem.
- Use a sharp knife to slice across the quarters into very thin ribbons. A mandoline or the slicing disk of a food processor also works. Aim for pieces that are easy to eat without big chewy chunks.
- Make the dressing in a small bowl. Put the lemon juice in first, then whisk in the olive oil. Add the dried mint and salt, and give it a good stir.
- Taste and adjust using a little more lemon for brightness or a touch more oil if the dressing feels too sharp.
- Put the shredded cabbage into a large mixing bowl along with parsley, scallion, and dill, and pour the dressing over it.
- Use clean hands to toss and massage the cabbage with the dressing. This step is gentle; you are loosening the cabbage and helping it soften slightly while it soaks up the lemon and olive oil.
- Taste and make any final tweaks to the seasoning.
- If you can, let the salad sit at room temperature for about ten to twenty minutes. The acid will slightly wilt the cabbage, which makes the texture more pleasant while keeping a good crunch.
- Serve at room temperature or slightly chilled.
Notes
- Slice thinly: The thinner the cabbage, the better the texture. Thick chunks can feel heavy.
- Massage lightly: Rubbing the cabbage with the dressing helps soften it just enough while keeping the crunch.
- Use fresh lemon juice: Bottled lemon juice won’t give the same flavor.
- Don’t skip the mint: Dried mint is key for the authentic Lebanese taste.
- Let it rest: If you have time, let the salad sit for about 20 minutes before serving. This allows the flavors to meld.
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