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 reviewFresh and crunchy 5/5 I you enjoy garlic, you'll love this! |
Ingredients
Printable π¨ shopping π list & π©βπ³ 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
- Place the garlic in a bowl and slowly stir in the lemon juice.
- Add the oil, drop by drop to start with, whisking all the time until you have a soft mayonnaise consistency.
- Fold in the cabbage, mint and caraway seeds until the cabbage is coated with the dressing.
- 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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