Thursday, March 16, 2017

Lebanese Cole Slaw, Malfouf Salad

Lebanese Cole Slaw, Malfouf Salad

Serves: 8-10
For the salad:
1 head white cabbage, thinly sliced
2 pints cherry tomatoes, halved
1 English cucumber, quartered lengthwise and sliced
1 small head or 1 small bag shredded purple cabbage
4-5 colorful radishes, sliced thin
1 small red onion, sliced in thin half-moons
Handful flat leaf parsley leaves, minced
Handful fresh spearmint leaves, minced
2 small cloves garlic, minced
1-2 teaspoons Kosher salt
Juice of 2 lemons
⅓ cup Extra-Virgin Olive Oil
2 teaspoons za’atar
2 teaspoons sumac
2 teaspoons dried mint, or Mint Salt

Pinch cayenne pepper

Combine all of the salad vegetables except the herbs in a beautiful salad bowl. 

In a small bowl, whisk the garlic, 1 teaspoon of the salt, and lemon juice. Slowly drizzle in the olive oil, whisking continually. Add the za’atar, sumac, dried mint, and cayenne and stir to combine. Taste and adjust the seasonings, adding more salt and any other spices to taste. 

Finish the salad with the parsley and mint, giving it another stir.

No comments: