Salat malfoof: Difference between revisions
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| 375g Dutch white [[Cabbage|cabbage]], [[Shredded|shredded]] | | 375g Dutch white [[Cabbage|cabbage]], [[Shredded|shredded]] | ||
| 3 tablespoons [[Mint|mint]], chopped | | 3 tablespoons [[Mint|mint]], chopped | ||
| 3 | | 3 tablespoons of [[Caraway seeds|caraway seeds]] | ||
| Seasoning | | Seasoning | ||
}} | }} | ||
Revision as of 18:12, 18 December 2021
| Salat malfoof | |
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| Servings: | 4-6 |
| Calories per serving: | 39 |
| Ready in: | 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 2nd December 2013 |
A garlicky coleslaw type recipe from the Lebanon
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
- 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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