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Overview

Lebanese Cabbage Salad

Salatet Malfouf, Malfouf Salad, Lebanese Red Cabbage Salad

This lebanese cabbage salad recipe is salatet malfouf, the everyday Lebanese slaw: finely shredded red cabbage tossed with red onion, mint and parsley in a sharp lemon, olive oil and garlic dressing, finished with a pinch of sumac. It is crunchy, tangy and light, and it sits happily next to grilled meats, mujadara or a full mezze spread. One serving is about 175 g.

Malfouf is the Arabic word for cabbage, and salatet malfouf is one of the everyday salads of Lebanon — shredded cabbage with lemon, olive oil, garlic and herbs, served as part of a mezze spread or beside mujadara and grilled meats. Unlike Western coleslaw it never uses mayonnaise; the dressing is just lemon, oil, garlic and salt, with dried mint or sumac for fragrance.

Pairs well with: Grilled kafta or chicken shawarma, with warm pita on the side

Provenance

Lebanon flag Lebanon

Lebanese Mezze Classic

Middle Eastern

Time Dedication

25m

25m prep • 0m cook

Batch Yield

4 Servings

157 kcal per serving

1 serving ≈ 175 g

Technical Skill

Easy

Easy (No-Cook Salad)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Weekday lunch, Mezze spread, Summer picnic, Light dinner Cost: Low — about $2–3 per serving at home
Tags: Vegetables Savory Vegetarian Vegan Gluten-free Salad
A bowl of Lebanese cabbage salad (malfouf) — finely shredded red cabbage glistening with lemon and olive oil dressing

Lebanese Mezze Classic

Photo: Canbel, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A no-cook salad that depends on a fine shred and a sharp, freshly whisked lemon dressing.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 25m
P

Prep Stage: Cabbage, Herbs and Dressing

15 Mins • Cabbage, Herbs and Dressing

Shred the 500 g of red cabbage as finely as you can and put it in a large bowl with the sliced red onion. Chop the mint and parsley. Squeeze the lemons and crush the garlic with the salt to a paste, then whisk the lemon juice, olive oil, garlic paste and sumac into a dressing.

Maestro Tip: The finer the shred, the better the salad eats — thick ribbons stay tough and never take up the dressing.

  1. 1

    Shred the cabbage

    5 Mins No heat — chopping board

    Remove the outer leaves of the red cabbage, cut out the hard core, and slice the cabbage as finely as you can, aiming for shreds about 2 mm wide. Put them in a large bowl and sprinkle over a pinch of the salt.

    A mandoline on its thinnest setting gives the even, hair-fine shreds that make this salad, but a sharp knife and a steady hand do the same job.

    Done when: Shreds fine and even, with no thick white ribs left whole.

  2. 2

    Slice the onion and chop the herbs

    5 Mins No heat — chopping board

    Halve the 50 g red onion and slice it into thin half-moons, then add it to the cabbage. Pick the 15 g of mint leaves, rinse the 20 g of parsley, and chop both roughly before adding them to the bowl.

    Keep the herbs rough, not minced — you want green flecks through the salad, not a green paste.

    Done when: Onion in thin even moons; herbs chopped but still leafy.

  3. 3

    Whisk the lemon dressing

    3 Mins No heat — small bowl

    Put the crushed garlic paste in a small bowl with the 60 ml of lemon juice and the remaining salt. Drizzle in the 45 ml of olive oil slowly, whisking all the time, until the dressing turns slightly cloudy and thick. Stir in half of the 3 g of sumac.

    Taste it before it goes on the salad — it should be sharply lemony with a garlic hum underneath; add another squeeze of lemon if it tastes flat.

    Done when: Dressing cloudy, well mixed, sharply lemony.

  4. 4

    Toss, rest and finish

    12 Mins No heat — resting, room temperature

    Pour the dressing over the cabbage and toss with your hands or two forks until every shred glistens. Leave the salad to rest for 10 minutes so the salt and lemon soften the cabbage slightly, then toss once more and sprinkle the remaining sumac over the top before serving.

    Do not skip the rest — it takes the raw edge off the cabbage and lets the dressing soak in without the salad going soft.

    Done when: Cabbage glossy and lightly softened, still crunchy; sumac dusted on top.

Finishing Touches & Plating

Serve at room temperature as part of a mezze spread or next to grilled meat — it is best within a couple of hours of making, while the cabbage is still crisp.

Nutritional Physiology & Benefits

Nutrition

Energy

157

kcal / serving

Protein

2g

Complete AA

Carbs

12g

Complex

Fats

12g

Healthy

Per serving (4 servings · 1 serving ≈ 175 g)
Energy157 kcal
Protein2 g
Carbohydrates12 g
Fat12 g
Fibre3.4 g
Sugar5.8 g
Sodium216 mg
Per 100g
Energy90 kcal
Protein1.2 g
Carbohydrates6.9 g
Fat6.7 g
Fibre2 g
Sugar3.3 g
Sodium124 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Red cabbage brings vitamin C and vitamin K, lemon adds vitamin C, and parsley adds vitamin K and folate, while olive oil adds vitamin E. All nutrition values are estimated.

Mostly Vegetables, No Mayo

Each serving is about 125 g of red cabbage plus onion and herbs, dressed in lemon and olive oil — the crunch comes from the vegetables, not from a heavy dressing.

Fibre From Real Food

About 3.4 g of fibre per serving comes from the cabbage, onion and herbs themselves, with no added bran or powders.

Light but Satisfying

At 157 calories a serving with 11.6 g of fat from olive oil, it fills the plate and the appetite without weighing the meal down.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Mujadara

Lentils and rice with caramelised onion are rich and earthy, and this sharp, crunchy salad is the classic partner that cuts through them.

Grilled Kafta or Shawarma

The lemon and sumac in the salad lift grilled, spiced meat and clean the palate between bites, which is why it sits on so many Lebanese tables.

Vegetables

Hummus and Warm Pita

Creamy hummus and soft pita need something crisp and acidic beside them, and the cabbage gives that contrast without adding another rich dish.

Drinks

Mint Tea

Unsweetened mint tea echoes the fresh mint in the salad and refreshes the palate after the lemon and garlic.

Full Menus

Full Lebanese Mezze Table

Serve the salad with hummus, mujadara, grilled kafta and warm pita, and finish with fresh fruit — the salad is the bright, crunchy note in the spread.

Complete menu

Serve the cabbage salad with mujadara, grilled kafta, hummus and warm pita, and finish with fresh fruit and mint tea.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

A Second Sharp, Vinegary Salad

Another lemon- or vinegar-dressed salad on the same plate doubles the acidity and dulls both dishes — pick one sharp salad and let the other sides stay mild. This is general nutrition information, not medical advice.

Dressing It Hours Ahead

Salt and lemon keep working on the cabbage, so a salad dressed in the morning is limp and watery by dinner; dress it no more than 30 minutes before serving. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA light, crunchy lunch salad on its own or as a mezze side — one serving with pita and hummus makes a full light meal.
  • ChildrenCrisp, mild and fun to eat; shred the cabbage extra fine for younger children and watch the onion, which can be strong for them.
  • ElderlySoftened by the 10-minute rest, so it is easy to chew; chop the cabbage finer still if chewing is difficult.
  • Pregnant womenFine as written — no raw meat, no unpasteurised cheese; wash the herbs well and eat it freshly made.
  • Breastfeeding womenA light, nourishing salad; the lemon and herbs are gentle, and the olive oil adds healthy fats.
  • AthletesOnly 157 calories a serving, so pair it with a protein — grilled chicken or kafta — rather than eating it alone after training.
  • Weight gainAdd a second helping and a piece of pita with hummus to raise the energy of the meal.
  • Weight lossOne serving with grilled fish or chicken keeps the plate light while keeping the same bright flavours.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 12.0 g of carbohydrate per serving, mostly from the cabbage itself — a modest load; ask a clinician about portion size.
  • High blood pressureAbout 216 mg of sodium per serving; the salt is measured and there is no added soy or stock, and ask a clinician.
  • Kidney diseaseLow in potassium for a salad and low in protein; keep the portion moderate and ask a clinician about what fits your plan.
  • GoutCabbage, lemon and olive oil are not usual gout triggers; keep the portion moderate and ask a clinician.
  • Stomach issuesRaw cabbage and onion can be gassy for a sensitive stomach; eat a small portion and chew well, and ask a clinician if symptoms flare.
  • Cardiovascular diseaseOlive oil, vegetables and no frying fit a heart-friendly pattern; keep the oil measured, and ask a clinician.
  • Fatty liverRaw vegetables, olive oil and no added sugar fit a liver-friendly plate; keep the portion moderate and ask a clinician about fat intake.
  • Food allergiesContains no gluten, dairy, egg, nuts or seafood as written; check the pita served alongside for wheat. Ask a clinician about any allergy.
  • Special therapeutic dietsA soft, raw salad that suits many therapeutic diets; ask a clinician or dietitian before changing your diet.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool the salad quickly and store it undressed if possible, in a sealed container.
In the fridge
2 days in the fridge at 4°C (39°F) or below; dressed salad softens after a day.
In the freezer
Do not freeze — the cabbage turns limp and watery on thawing.
How to reheat
No reheating — serve cold or at room temperature, straight from the fridge.
Freezing recommended
No — this salad does not freeze well.
Signs it has spoiled
Sour or off smell, slimy cabbage, or a dull grey colour — discard it.

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