Levantine cuisine · Salads & Mezze

Salatet Malfouf

Paper-thin shredded white cabbage with a dressing of lemon, grated garlic and dried mint.

Ingredients · for 4 servings

• 1 small white cabbage (about 1 kg)
• 3 cloves garlic
• 2 lemons
• 5 tbsp olive oil
• 1 tbsp dried mint
• 1/2 bunch parsley
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Remove the outer leaves from the cabbage, quarter the head, cut out the core and slice the quarters into paper-thin strips with a mandoline or sharp knife.
2. Crush the garlic with the salt in a mortar into a smooth paste — this way it distributes evenly instead of in sharp bits.
3. Whisk the garlic paste with the juice of both lemons, the olive oil and the pepper into a dressing.
4. Rub the dried mint between your palms and add it to the dressing so its aroma is released.
5. Pour the dressing over the cabbage strips and massage with your hands for 2 min. until the cabbage softens slightly and glistens.
6. Sprinkle with finely chopped parsley and let sit for at least 10 min., then serve well chilled as a side to grilled dishes.