Lebanese Slaw (Salatet Malfouf) Recipe
Simple Lebanese Slaw made with crunchy cabbage, fresh herbs, lemon, garlic and scallions. A delicious vegan side to serve with your Middle Eastern feast.
How to Make the Best Lebanese Slaw (Salatet Malfouf)
This Lebanese Slaw (Salatet Malfouf) is a refreshing and vibrant cabbage salad that brings the bright, herbaceous flavors of Middle Eastern cuisine right to your table. Unlike heavy, mayo-based coleslaws, this version uses a simple lemon and olive oil dressing that lets the fresh ingredients truly shine.
What makes this slaw special is the generous amount of fresh herbs—parsley, mint, and dill—that transform ordinary cabbage into something extraordinary. The combination of tangy lemon, pungent garlic, and fragrant zaatar creates layers of flavor that pair perfectly with grilled meats, falafel, shawarma, or any Middle Eastern feast.
Best of all, this salad comes together in just 20 minutes and is completely vegan. It’s the perfect make-ahead side dish since the flavors only improve as they meld together. Keep it in the refrigerator for a quick, healthy addition to any meal throughout the week.
Lebanese Slaw (Salatet Malfouf)
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
Slaw
Dressing
Instructions
Prepare the Slaw
- Thinly slice or shred the cabbage and place in a large bowl with the salt. Toss well to combine.
- Add the scallions, garlic, and fresh herbs (parsley, mint, and dill) to the bowl and toss again.
Add Dressing and Serve
- Pour in the olive oil, lemon juice, and sugar over the slaw and toss well to coat evenly.
- Taste and adjust lemon to your liking. Let stand 10-15 minutes to allow flavors to meld, then re-taste.
- Add zaatar to taste before serving.
Notes
- Use a mandoline or sharp knife to shred the cabbage thinly for the best texture.
- This slaw tastes even better after resting for 10-15 minutes as the flavors meld together.
- Adjust the garlic and lemon to your personal preference.
