Cabbage Lemon Herb Mix

This classic Lebanese Malfouf Salad brings together crunchy veggies and tangy dressing in a refreshing side that pairs perfectly with any Middle Eastern meal. The quick prep lets fresh ingredients take center stage while packing a flavor punch that'll make you feel like you're sitting at a family table in Lebanon.

I stumbled upon this dish during my travels in Lebanon when a sweet grandma welcomed me into her kitchen. Watching her family gather around this simple cabbage creation showed me that basic foods often create the strongest family bonds.

Ingredients

• Savoy Cabbage: forms the soft foundation with its gentle texture that soaks up flavors while staying crisp
• Scallions: add a light onion kick that builds depth without taking over the other tastes
• Flat Leaf Parsley: adds brightness and a hint of pepper that's key to real Lebanese taste
• Mint leaves: bring a cool feel that works against the garlic and lemon
• Radishes: offer a spicy bite and pretty color pop - grab ones that feel firm with bright red outsides
• Lemon Juice: works in both the base and dressing - its sourness helps soften the cabbage
• Garlic: pick fresh solid cloves without any green shoots for the purest taste
• Olive Oil: go for a nice extra virgin type to get the fullest flavor
• Lemon Zest: holds the fragrant oils that boost the citrus notes
• Honey: just a tiny bit cuts the acid without making things sweet

Step-by-Step Instructions

Prep The Cabbage:

Getting the cabbage right makes all the difference in texture. Grab a sharp knife and slice right down the middle. Work carefully, cutting only the soft leaves and tossing out the tough bits near the core. Your thin strips should fall apart easily when you fluff them with your fingers, giving you that airy feel this salad needs.

Create The Base Mixture:

Throw your cut cabbage in a big bowl with sliced scallions, herbs and radishes. The first splash of lemon juice does two things - it starts to gently soften the cabbage and keeps everything looking bright. Mix everything with a light touch to spread it all evenly.

Master The Toum Inspired Dressing:

This step makes the salad special. The garlic paste method creates something like Lebanese toum but not as heavy. Mashing garlic with salt makes a smooth start, then slowly adding lemon juice and olive oil turns it into a creamy mix. The trick is pouring oil in the tiniest stream while your processor keeps running. Take your time - you'll get a fluffy dressing that sticks perfectly to each bit of cabbage.

Final Assembly:

Pour your dressing over the veggies, starting with less than you think you'll need. Mix gently - using your hands works best and won't bruise the delicate stuff. Everything should be lightly coated, not swimming in dressing. Eat right away for the best crunch and flavor.

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The real magic in this dish comes from the garlic dressing. My Lebanese buddy Amal taught me the right blending trick that turns basic stuff into something amazing. When her grandma tried my first batch and gave me a nod of approval, I felt like I'd won a cooking award.

Traditional Context

Malfouf salad runs deep in Lebanese home cooking where cabbage gets love for being cheap and healthy. This dish shows up at big celebrations and regular dinners alike. The word "malfouf" actually means "rolled" in Arabic, talking about how cabbage leaves are usually stuffed. This salad uses the same veggie raw, showing how clever Lebanese cooking can be.

Storage Tips

This salad tastes best when it's fresh but will keep for about 24 hours. If you need to make it ahead, keep all the parts separate - dressing in one container and veggies in another. Mix them just before eating for the best crunch. The dressing by itself will stay good in the fridge for 5 days and actually gets tastier as the garlic mellows out.

Serving Suggestions

Malfouf salad normally comes with grilled meats, especially lamb or beef kebabs. The bright tanginess cuts through rich, fatty flavors. For a full vegetarian meal, serve it with falafel, warm pita, hummus and baba ganoush. In summer, pair it with grilled halloumi cheese for an easy meal that won't heat up your kitchen.

Seasonal Adaptations

Though cabbage is the traditional base, this salad works with seasonal changes. In spring, throw in some fava beans for extra protein. Summer versions can handle diced cucumber for more freshness. Fall takes well to pomegranate seeds that add color and sweet-sour pop. Winter versions taste great with shredded carrots for sweetness and bright color.

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Frequently Asked Questions

→ What gives this salad a Lebanese twist?

The fresh herbs like mint and parsley paired with the lemony garlic dressing are hallmarks of Lebanese cuisine.

→ Can green cabbage work as a substitute?

Certainly! Green or Napa cabbage will do too, although their texture and flavor give a slightly different vibe.

→ How can I keep the cabbage crisp?

Slice it thin but carefully handle it to preserve its crunch. Only add the dressing when you're ready to eat.

→ Can the dressing be prepped beforehand?

Sure, mix the dressing a day early and keep it chilled. Shake or stir it before use.

→ Is this dish entirely vegan?

It absolutely is! The ingredients are all plant-based, making it perfect for vegan diets.

→ How do I make it spicy?

Add thin slices of chili peppers or a pinch of chili flakes to fire things up a little.