Malfouf Salad, also known as Lebanese Cabbage Salad, is a light and flavorful side dish that’s a staple in Lebanese and Middle Eastern cuisine. Made with finely shredded green cabbage, green onions, radish, fresh lemon juice, extra virgin olive oil, garlic, and fresh mint, this simple salad is both refreshing and satisfying. Add sumac for a little extra tangy flavor!
I have been wanting to share this Malfouf Salad, or Lebanese Cabbage Salad, with you for a long time. It is one of my favorite, easy slaw recipes to make. I love the lemony, sumac dressing, which makes it very unique! The tangy flavor is just so good.
It is a light and flavorful side dish that’s a staple in Lebanese and Middle Eastern cuisine. It features finely shredded green cabbage tossed with fresh lemon juice, extra virgin olive oil, garlic, and fresh mint. Simple yet refreshing, this salad delivers bright, zesty flavor and makes a perfect accompaniment to grilled meats like these Mediterranean Grilled Shrimp Skewers or meatier options such as Spiced Ground Lamb Pita.
If you like slaw recipe you should also try my Healthy Coleslaw, Crunchy Kale Slaw, Jalapeno Coleslaw Recipe, Easy Mexican Coleslaw or this Easy Mango Cabbage Coleslaw.
It’s naturally vegan, gluten-free, and comes together in just minutes, making it perfect for weeknight dinners, summer barbecues, or as part of a mezze spread.
This Lebanese salad pairs beautifully with grilled meats like chicken shawarma, beef kafta, or pan fried fish, but it’s also a great way to add crunch and brightness to vegetarian meals. If you’re looking for a quick and easy salad that’s loaded with Mediterranean flavor, this Malfouf Salad is a must-try!
Why You Will Love this Lebanese Slaw
- Quick & Easy: Made with just a few simple ingredients, it comes together in 10 minutes or less.
- Pairs Well: Whether you’re serving grilled meats like this Greek Chicken, falafel, or a hummus platter, this salad is a perfect side dish.
- Budget-Friendly: Uses pantry staples and affordable produce, this uses no fancy ingredients needed.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Cabbage: This slaw recipe uses shredded cabbage. You can use pre-shredded bagged cabbage or you can shred your own. I like green cabbage the most, because I feel like it holds up well as leftovers and has a nice crunch.
- Vegetables: Radishes and green onions are added alongside the cabbage for a simple slaw recipe. You can skip the radishes if you don’t like them.
- Herbs: Fresh herbs are an important part of this Malfouf Salad. I love adding fresh mint and fresh curly parsley. You also can sub in dried mint. I suggest you rub the dried mint between your hands to help release the flavor.
- Dressing: The dressing is a light sumac and lemon dressing. If you don’t have sumach you can skip it or try using za’atar.
Ways to Modify a Lebanese Cabbage Salad
- Vegetables: Toss in thinly sliced cucumber, shredded carrots, pickled vegetables, pickled red onions or chopped bell peppers for extra crunch and color.
- Cabbage: Swap all or part of the green cabbage for red cabbage for a more colorful, antioxidant-rich version.
- Herbs: Add chopped fresh parsley, cilantro, or green onions alongside or instead of dried mint for added freshness.
- Spice it Up: Add a pinch of cayenne pepper, Aleppo pepper, or a dash of hot sauce to the dressing for a little heat.
- Creamy Dressing: Mix in a spoonful of tahini or plain Greek yogurt to make the dressing creamier and more satisfying
- Nuts & Seeds: Sprinkle toasted pine nuts, sunflower seeds, or slivered almonds for added texture and nutrition.
- Fruit: A handful of pomegranate seeds or chopped apples adds a sweet contrast to the lemony dressing.
How to Make a Malfouf Salad (Lebanese Cabbage Salad)
Step 1: Shred Cabbage: If your cabbage isn’t pre-shredded use a food processor or cheese grater to shred your cabbage. Add to a large bowl.
Step 2: Add Other Salad Ingredients: Add the radishes, green onions, curly parsley and fresh mint and gently toss.
Step 3: Create Dressing: In a mason jar or salad dressing container add the olive oil, lemon juice, garlic, sumac, salt and pepper and whisk or stir to combine.
Step 4: Dress Salad: Pour the dressing over the cabbage salad and mix well. Taste and add more sumac or salt and pepper as needed.
Step 5: Serve: Serve right away or you can refrigerate for 30 minutes before serving to allow the flavors to develop.
Meal-Prep Tip: You can shred the cabbage and prepare the dressing (lemon juice, olive oil, garlic, and dried mint) up to a day in advance. Store them separately in airtight containers in the fridge. When you’re ready to serve, simply toss everything together. This keeps the cabbage crisp and the flavors fresh. If you enjoy prepping ahead, pair this with our make-ahead friendly Cucumber Onion Salad for a crunchy counterpart that holds up well.
Storage Tips
Transfer the salad to an airtight container to keep it fresh and prevent it from absorbing other fridge odors. Store the salad in the fridge within 1–2 hours of making it. It will keep well for up to 2–3 days.
The dressing may settle at the bottom. Give the salad a good toss before serving to redistribute the flavors. You can prep the cabbage and dressing separately a day ahead. Combine them about 30 minutes before serving so the cabbage has time to soak up the flavors.
Recipe FAQ
For extra tenderness, sprinkle the shredded cabbage with a pinch of salt and let it sit for 10–15 minutes before dressing. This helps soften the cabbage slightly and release excess moisture.
This salad is best served chilled or at room temperature. It also keeps well in the fridge for up to 4 days, making it great for meal prep or leftovers. You might need to add more dressing when you are ready to serve it.
The key to saving time with this recipe is buying a bag of pre-shredded cabbage. This helps you save time from having to shred the cabbage!
More Lebanese Recipes
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Malfouf Salad (Lebanese Cabbage Salad)
Ingredients
- 1 16 ounce package of shredded cabbage, often sold as coleslaw mix, typically contains about 6 to 7 cups of shredded cabbage , about half of a medium head of cabbage
- 5 radishes, diced
- 4 green onions, green and white parts chopped
- 1 bunch curly parsley, chopped
- 1/2 cup fresh mint, chopped {or 2-3 teaspoon dried mint}
For the dressing:
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 2 garlic cloves , minced
- 1 teaspoon sumac, {or za'atar}
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- If your cabbage isn't pre-shredded use a food processor or cheese grater to shred your cabbage. Add to a large bowl.
- Add the radishes, green onions, curly parsley and fresh mint and gently toss.
- In a mason jar or salad dressing container add the olive oil, lemon juice, garlic, sumac, salt and pepper and whisk or stir to combine.
- Pour the dressing over the cabbage salad and mix well. Taste and add more sumac or salt and pepper as needed.
- Serve right away or you can refrigerate for 30 minutes before serving to allow the flavors to develop.
Notes
- If you want to save time I highly suggest you buy the pre-packaged shredded cabbage.
- For extra tender cabbage, sprinkle the shredded cabbage with a pinch of salt and let it sit for 10–15 minutes before dressing. This helps soften the cabbage slightly and release excess moisture.
- Fresh herbs add so much flavor alongside the cabbage. I like the mint and parsley but you also can use fresh oregano, dill or thyme.
- I suggest letting the salad rest for 10–20 minutes after mixing. This allows the cabbage to soak up the flavors and slightly soften for a more balanced bite.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love making this slaw recipe to pair with my Meat pies and Grape Leaves. Such a great recipe.