Lebanese Cabbage Malfouf Salad
How to make the best homemade Malfouf Salad. Our easy Lebanese Cabbage Salad recipe is a healthy vegan & vegetarian Middle Eastern side dish.
Servings: 6
Calories: 348kcal
Equipment
- Food processor
- measuring cups
- measuring spoons
- Mandolin
- French knife
- mixing bowl
Ingredients
- 1/2 Savoy Cabbage
- 4 Scallions thinly sliced
- 1/2 cup Flat Leaf Parsley chopped
- 1/4 cup Mint chopped
- 6 Radishes matchsticks
- 3 tbsp Lemon Juice
- 1 head Garlic (10 cloves)
- 1 tsp Salt
- 1 cup Olive Oil
- 3 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1 tsp Honey
Instructions
- Using a sharp serrated knife, cut the cabbage in half down the centre. Finely shred through the tender leaves, working toward the cord. Discard any tough or rough sections. Place the shredded cabbage in a bowl and loosen leaves with your fingers.
- Add the sliced scallions, herbs, and radishes to the bowl, and pour the lemon juice over the ingredients. Set aside while you prepare the dressing.
- Using a food processor, blitz the garlic into a smooth paste along with salt. When the processor is running, slowly stream the lemon juice and then olive oil into the the garlic mixture until it thickens, allowing the mixture to blend after each addition. After all the lemon juice and olive oil has been added, keep blending for a few minutes until the mixture is light and airy then add lemon zest and honey.
- Spoon the dressing over the salad, and lightly toss so that the vegetables are coated. Serve immediately.
Nutrition
Calories: 348kcal | Carbohydrates: 13.8g | Protein: 2.9g | Fat: 34g | Saturated Fat: 4.9g | Sodium: 425mg | Potassium: 382mg | Fiber: 4.7g | Sugar: 7.3g | Calcium: 94mg | Iron: 2mg
