Lebanese Cabbage Salad (Salatet Malfoof)
This is a simple cabbage salad that tastes fresh and delicious. It comes together very quickly and stays fresh for a few days. I learned how to make it from my friend Cindy. Her Lebanese mother, Gladys Payne makes it frequently and they’ve never seen it in the United States. This is the healthy version of coleslaw. The flavors meld together so that it’s hard to figure out exactly what’s in it. But it is very simple: lemon, garlic, spearmint and a little oil. Cindy’s mother adds the tomato which isn’t authentic but really kicks it up both visually, texturally and taste wise.
1 small cabbage (about 2 ½ pounds), thinly shredded ( I use a mandolin which works great)
1 TBS salt
2 TBS lemon
6 garlic cloves, pressed or mashed
1 TBS dried mint (fresh mint will give it an entirely different taste)
1 cup petite diced tomatoes drained of juice
1 TBS olive oil
1. Combine cabbage and salt in a bowl and massage the salt into the cabbage. Let it sit for 20-30 minutes and drain off any liquid. Taste for saltiness. If it’s too salty, rinse it with fresh water until it is the desired saltiness.
2. Add the rest of the ingredients and taste. If you like more mint or lemon, adjust the quantities. The garlic and mint flavors will be more pronounced after the flavors have a chance to meld.
3. Refrigerate for an hour. This salad will keep for a few days refrigerated.