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Lebanese Slaw, Malfouf Salad
8 servings

[ INGREDIENTS ]

White Cabbage
Cherry or Grape Tomatoes
Cucumber
Purple Cabbage
Radishes
Red Onion
Parsley Leaves
Mint Leaves
Garlic
Salt
Lemons
Extra-Virgin Olive Oil
Za'atar
Sumac
Dried Mint
Cayenne Pepper

[ INSTRUCTIONS ]

1. Combine :
   
   1 Head White Cabbage, Thinly Sliced;
   2 Pints Cherry or Grape Tomatoes, Halved;
   1 Cucumber, Quartered Lengthwise and Sliced;
   1 Small Head Purple Cabbage, Thinly Sliced;
   4 - 5 Colorful Radishes, Sliced Thin;
   1 Small Red Onion, Sliced in Thin Half-Moons;
   Handful Flat Leaf Parsley Leaves, Minced;
   Handful Mint Leaves, Minced;
   in a beautiful salad bowl.
2. In a small bowl, whisk :
   
   2 Garlic Cloves, Minced;
   1 Teaspoon Salt;
   Juice of 2 Lemons;
3. Slowly drizzle in :
   
   1/3 Cup Extra-Virgin Olive Oil;
   whisking continually.
4. Add :
   
   2 Teaspoons Za'atar;
   2 Teaspoons Sumac;
   2 Teaspoons Crushed Dried Mint;
   Pinch Cayenne Pepper;
   and stir to combine.
5. Taste and adjust the seasonings, adding more salt and any other spices to taste.
6. Finish the salad with the parsley and mint just before serving, giving it another stir.

::: View the original recipe for Lebanese Slaw, Malfouf Salad at maureenabood.com