Salatet Malfouf (lebanese Coleslaw)
  1. Whisk together olive oil, garlic, honey, sumac, salt, pepper, and ¼ cup lemon juice in a large bowl. Add cabbages, scallions, and ½ cup mint; toss well to coat. Add remaining up to 2 tablespoons lemon juice, adjusting to taste. Let salad stand uncovered at room temperature until cabbage is just beginning to soften but is still crunchy, about 15 minutes.

  2. Toss salad again, and season with salt and pepper to taste. Transfer to a serving bowl; top with pistachios and remaining ¼ cup mint. Garnish with za’atar just before serving, if desired.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇱🇧Lebanese

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

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