Salatet Malfouf (Lebanese Cabbage Salad with Lemon and Mint)

Method

1. 1

   Shred the cabbage as thin as you can manage, then place it in a large bowl with the salt and scrunch it firmly with your hands for a minute.

   💡 That hard squeeze is what keeps malfouf tender instead of squeaky and raw.

2. 2

   Let the salted cabbage sit for 10 minutes, then tip it into a sieve and press out any liquid that has pooled.

3. 3

   Whisk the garlic, lemon juice, dried mint and olive oil into a dressing.

4. 4

   Toss the cabbage with the dressing until every strand is coated and glossy.

5. 5

   Taste and add more lemon or salt — malfouf should taste sharp and cold-crisp, not mild.

6. 6

   Serve right away, or chill 10 minutes for extra crunch.