Salatet Malfouf
The Quirky Foodster Team
Ingredients
- Cabbage, finely shredded — 1/2
- Lemon juice — 2 tbsp
- Olive oil — 3 tbsp
- Chopped fresh mint — 2 tbsp
- Garlic, minced — 1 clove
- Salt — to taste
Method
- Combine the shredded cabbage in a large bowl.
- Whisk together the lemon juice, olive oil, garlic and salt.
- Pour the dressing over the cabbage and toss well.
- Sprinkle with chopped mint and let sit for 10 minutes before serving.
Introduction: A finely shredded cabbage salad brightened with lemon and mint, a crisp, refreshing side found across Palestinian tables.
Cultural Background: This simple cabbage salad reflects the practical, produce-forward tradition of Palestinian home cooking, offering a bright, crunchy counterpart to richer main dishes.
Tips: Shred the cabbage as finely as possible for the best texture. Let the salad rest briefly so the cabbage softens slightly and absorbs the dressing.
Variations: Add a little grated carrot for extra colour. Include a pinch of sumac for extra tang.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Can this salad be made ahead?
A: Yes, it keeps well for a few days and the flavour deepens as it sits.
Q: What is this salad typically served with?
A: Grilled meats, maqluba and other hearty Palestinian mains.
- Cabbage, finely shredded — 1/2
- Lemon juice — 2 tbsp
- Olive oil — 3 tbsp
- Chopped fresh mint — 2 tbsp
- Garlic, minced — 1 clove
- Salt — to taste
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