Red Cabbage Salad with Pomegranate and Sumac (Salatet Malfouf)
This crunchy and tangy salad is a true journey to Lebanon, where sumac and pomegranate are essential. The finely shredded red cabbage absorbs the lemon dressing for a fresh and zesty result. If you're wondering how to make an authentic Lebanese salad, the balance between acidity and sweetness is key. Among the best Lebanese mezze, this salad will surprise your guests with its vibrant color and textures. Easy and quick, it goes perfectly with grilled meats or stews.
Ingredients
- red cabbage500 g, finely shredded
- pomegranate1, seeds only
- fresh parsley1 bunch, chopped
- red onion1 small, finely sliced
- olive oil3 tablespoons
- lemon juice2 tablespoons
- sumac1 teaspoon
- salt and black pepperto taste
Nutrition
Instructions
- 1
In a large bowl, mix the red cabbage, red onion, pomegranate seeds, and parsley.
- 2
In a small bowl, whisk the olive oil, lemon juice, sumac, salt, and pepper to make a smooth dressing.
- 3
Pour the dressing over the salad and toss gently to coat all ingredients.
- 4
Let it rest for 10 minutes at room temperature to allow flavors to develop.
- 5
Serve cold, with Lebanese bread or as a mezze.
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