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malfouf salad in a big bowl with a spoon in it.
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5 from 7 votes

Malfouf Salad (Lebanese Cabbage Salad)

This Malfouf Salad is fresh, delicious and healthy that makes a perfect side dish to Lebanese and Middle Eastern food. It's super easy to make, looks beautiful and is an excuse to use lots of fresh herbs!
Prep Time15 mins
Total Time15 mins
Course: main, starter
Cuisine: israeli, lebanese, middle eastern
Keyword: israeli salad, lebanese cabbage salad, malfouf salad, shredded cabbage
Servings: 6 servings
Calories: 64kcal
Author: Vanessa Sturman



For the main salad

  • ½ medium cabbage around 750g, shredded it’s around 6-7 cups
  • 3 spring onions / scallions finely chopped
  • 1 bunch fresh parsley finely chopped
  • 1 bunch fresh mint finely chopped

For the dressing (to make around 180ml /  ¾ cup)

  • 2 cloves garlic crushed, use more if you love garlic!
  • Juice of 3 lemons
  • 2 tablespoon apple cider vinegar / white wine vinegar plus extra if needed
  • 2.5 tablespoon tahini

Optional extras

  • 1-2 tablespoon zaatar / dukkah
  • Whole mint leaves for garnish
  • Extra parsley


  • Put all the ingredients for the main salad in a bowl. Mix together.
  • Make the dressing. Put all the ingredients in a bowl/measuring jug and mix well. Top up with some more vinegar to make it reach 180ml / ¾ cup of liquid.
  • Pour the dressing over the salad and make sure it’s mixed in well.
  • Before serving, garnish the salad with more fresh herbs, such as whole mint leaves and fresh parsley. Sprinkle over some dukkah or zaatar if desired.


Note that garlic makes the dressing quite spicy. So use more or less depending on your taste. Marinating garlic in the lemon juice and vinegar takes some of the heat out.


Calories: 64kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 238mg | Fiber: 3g | Sugar: 3g | Vitamin A: 967IU | Vitamin C: 42mg | Calcium: 60mg | Iron: 1mg