Inspired by malfouf, Lebanese cabbage rolls, this simple salad is the perfect side for late summer and fall meals. Tart, acidic apples (like Granny Smith) work best, but feel free to use your favorite seasonal apple from the farmers market.
Lebanese Cabbage Salad with Carrot and Apples
By MCFM Nutrition Interns
For the Salad:
- 4 cups shredded cabbage (half a medium cabbage)
- 1 medium carrot, grated
- ½ apple, thinly sliced
- 1-2 scallions, thinly sliced
- 1 cup loosely packed parsley, finely chopped
For the Dressing:
- ¼ cup olive oil
- ¼ – ⅓ cup lemon juice
- 2 garlic cloves, diced
- 1 – 1½ Tablespoon fresh mint, thinly sliced
- ½ teaspoon salt
Combine the cabbage, carrot, apple, scallion, and parsley in a large bowl. In a separate bowl make the dressing by combining the olive oil, lemon juice, garlic, mint and salt and mix well.
Drizzle the dressing over the salad and mix well to combine. Let sit for 30 minutes. Taste and adjust lemon juice and salt if needed.