Lebanese coleslaw, also known as “Salatat Malfouf” in Arabic, is a refreshing and flavorful salad. Here’s a recipe for Lebanese coleslaw salad:
Ingredients:
- 1 small cabbage, shredded
- 2 carrots, grated
- 1 small red onion, thinly sliced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- Salt, to taste
- Black pepper, to taste
- Optional: 1/2 teaspoon sumac (a tangy spice commonly used in Middle Eastern cuisine)
Instructions:
- In a large bowl, combine the shredded cabbage, grated carrots, sliced red onion, chopped parsley, and chopped mint leaves. Mix well to combine.
- In a separate small bowl, whisk together the extra-virgin olive oil and lemon juice until well combined. Season with salt and black pepper to taste. If using Sumac, you can add it to the dressing as well.
- Pour the dressing over the cabbage mixture and toss well to coat all the ingredients evenly.
- Allow the coleslaw to marinate in the refrigerator for at least 30 minutes before serving. This will help the flavours meld together and the vegetables to soften slightly.
- Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice according to your preference.
- Serve the Lebanese coleslaw salad as a side dish or accompaniment to grilled meats, kebabs, or Middle Eastern dishes. It’s also delicious on its own as a light and refreshing salad.
Feel free to customize the recipe by adding other ingredients like chopped tomatoes, cucumber, or bell peppers for extra freshness and crunch. Enjoy your Lebanese coleslaw salad!