Israeli Cabbage Salad
This Israeli Cabbage Salad is made with simple ingredients and pairs perfectly with all of your favorite Middle Eastern dishes!
Ingredients
- 1 head red cabbage finely sliced or shaved (about 8-10 cups)
- 1 teaspoon salt
For the dressing:
- ½ cup mayonnaise or olive oil*
- 1 lemon juiced (about 2 tablespoons) (or white wine vinegar**)
- 2 teaspoons Dijon mustard
- 1-2 tablespoons sugar
- ½ teaspoon black pepper
Instructions
- Prepare the cabbage. Shred the cabbage either with a mandoline, a box grater, or by finely slicing it with a sharp knife (we recommend the knife or mandoline method).
- Salt the cabbage. Place the shredded cabbage in a large bowl and sprinkle with 1 teaspoon of salt. Toss to combine and allow it to sit for 10 minutes while you prepare the dressing. Note: If desired, you can drain off any liquid accumulated from salting the cabbage, but we like to leave it in for flavor.
- Make the dressing. Add the mayonnaise, lemon juice (or white wine vinegar), dijon mustard, sugar, and black pepper to a small bowl. Whisk well until smooth and well combined.
- Add the dressing. Once the cabbage has rested for about 10 minutes, drizzle in the dressing and toss well to combine.
- Chill or serve. The salad is ready to serve immediately, but tastes much better if it's allowed to chill for an hour or so first. So if you have the time, wrap it tightly and chill in the refrigerator. Stir well just before serving to re-distribute the dressing evenly throughout.
Notes
Also known as “Cruv Adom” or “Salatet Malfouf” (the former is a broad Arabic term, but is often associated with a popular Lebanese dish that shares the same name), this cabbage salad is popular throughout the Middle East, and is often served with falafal, shawarma, or mezze spreads (including tabbouleh, hummus, pita, etc.).
Storage: Cabbage salad keeps well in an airtight container in the refrigerator for up to 4 days. The dressing will settle at the bottom, so stir well before removing any portions for serving.
*Without mayo: Traditionally this salad is made with olive oil for a vinaigrette-style dressing, but many modern cooks include the use of mayonnaise, giving it a creamy texture and tangy flavor. If desired, you can swap the mayonnaise for ⅓ cup of good-quality olive oil.
**Vinegar or acid: If you don’t have lemon juice, use another mild-flavored acid like white wine vinegar, cider vinegar, or rice vinegar.