Salatet Malfoof (Cabbage Salad)

After deciding to make samkeh harrah for dinner tonight, I needed to come up with a good side dish to go with it. I also needed to use up the giant head of cabbage that has been staring out of my refrigerator at me for days saying “Eat me soon, I will only wilt more and become less desirable from here.”

I bought the cabbage with the intention to make kimchi while Chris was out of town so he did not have to smell it. Chris has traumatic childhood memories of kimchi with its distinct aroma and his dislike for this Korean staple still lingers.

My childhood did not involve kimchi at all, let alone enough to develop a hatred for it, so perhaps that is why I was willing to try it out during a layover in Seoul a few years ago. I loved the unique flavor and I have been wanting to make it myself ever since.

Anyway, back to the dish at hand. Chris will be back any minute and this will be much more suitable as leftovers for him than the kimchi would have been.

Salatet Malfoof is a Middle Eastern take on cole slaw. We are not huge fans of mayonnaise based slaws at Duke’s House, but Chris and I both love a good vinegar slaw. This slaw with strong citrus flavors tops even the best vinegar slaw.


  • 1/2 head cabbage, shredded
  • 1 cup tomato, chopped
  • 1/2 cup onions, thinly sliced
  • 1/2 cup parsley, finely chopped
  • 1/2 cup scallions, chopped
  • 2 tbsp olive oil
  • 4 tbsp lemon juice
  • 1 tsp salt
  • 1 tbsp garlic
  • 1 tbsp dried mint
  • 1 cup olives


  • Thoroughly combine garlic and salt.
  • Add the lemon juice, olive oil, and mint to the garlic mixture.
  • Mix well.
  • Combine the vegetables with the lemon and oil dressing.
  • Toss well, then chill.
  • Top with olives and mint before serving. (Optional.)

Servings ~ 4
Calories ~ 134, Fat ~ 7 g, Carbohydrates ~ 17 g, Protein ~ 4 g

1 comment

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