Salat malfoof

A garlicky coleslaw type recipe from the Lebanon

Salat malfoof

Servings:	4-6
Calories per serving:	39
Ready in:	10 minutes
Prep. time:	10 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	2nd December 2013

Best recipe review Fresh and crunchy 5/5 I you enjoy garlic, you'll love this! Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 5 or more garlic cloves, peeled and crushed with 1 teaspoon salt
• 120ml freshly squeezed lemon juice
• 120ml olive oil
• 375g Dutch white cabbage, shredded
• 3 tablespoons mint, chopped
• 3 tablespoons of caraway seeds
• Seasoning

Method

1. Place the garlic in a bowl and slowly stir in the lemon juice.
2. Add the oil, drop by drop to start with, whisking all the time until you have a soft mayonnaise consistency.
3. Fold in the cabbage, mint and caraway seeds until the cabbage is coated with the dressing.
4. Check seasoning and serve immediately.

Serving suggestions

Goes well with grills and barbecues.

Variations

The sauce can be quite tricky to make, so as an alternative make some Allioli a la moderna instead, using lemon juice. If the allioli is quite thick, thin down with some extra lemon juice.

Chef's notes

When I make this, I omit the caraway seeds as I don't like them, but I also leave out the mint as I want that really raw garlic taste.

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