Ingredients
- 500 g shredded cabbage (about 1/2 a large white cabbage, with a little purple cabbage, if desired)
- 3 green onions, chopped
- 2 cloves garlic, finely minced
- Juice of 1 1/2 lemons (about 4 tablespoons)
- 5 tablespoons extra virgin olive oil
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 2 teaspoons za’atar, divided
- 1 small bunch parsley, chopped (about 1 cup)
- 1/4 cup fresh mint, chopped (about 4 tablespoons)
- 1/4 cup fresh dill, chopped (about 4 tablespoons)
Instructions
- In a large salad bowl, combine the shredded white cabbage, purple cabbage, and green onions. Sprinkle with a pinch of salt.
- In a small bowl, mix together the garlic, cayenne pepper (if using), 1 teaspoon of za’atar, lemon juice, and olive oil until well combined. Pour over the cabbage mixture and toss well to combine.
- Add the parsley, mint, and dill. Toss again gently until everything is evenly coated.
- Let the salad rest for 10–15 minutes to allow the flavours to meld together. Just before serving, toss again lightly and sprinkle with the remaining teaspoon of za’atar, if desired.
- Enjoy!
Nutrition
Notes
- For the most authentic and refreshing Malfouf Salad, choose a firm, crisp white cabbage (also called green cabbage). It has a mild flavour and crunchy texture that holds up beautifully against the lemon and olive oil dressing. Adding a little purple cabbage not only brings colour but also a slightly earthier taste and extra antioxidants.
- If you prefer, you can use pointed (sweetheart) cabbage. It’s a little sweeter, more tender, and has a delicate texture, which makes the salad softer and less crunchy.