Big crunch, bright lemon and a little sumac tang. This Lebanese coleslaw brings fresh mint, pistachios and Never Not Eating Sumac S&P to the table, with an optional sprinkle of Za'atar to finish. Pile it alongside grilled meats or tuck it into a pita for a fresh, crunchy bite.
Salatet Malfouf
The Stuff:
- 1/2 Cup extra-virgin olive oil
- 1 Small garlic clove, finely grated
- 1 1/2 Teaspoons honey
- 1.5 Teaspoons Never Not Eating Sumac S&P
- 1/2 Teaspoon fine sea salt, plus more to taste
- 1/2 Teaspoon black pepper, plus more to taste
- 1/4 Cup to 6 tablespoons fresh lemon juice, divided (about 2 medium lemons)
- 6 Cups shredded green cabbage (about 12 ounces)
- 4 Cups shredded red cabbage (about 12 ounces)
- 3/4 Cup chopped scallions (about 3 large scallions)
- 3/4 Cup chopped fresh mint, divided
- 1/3 Cup salted roasted pistachios, roughly chopped
- Never Not Eating Za'atar for garnish (optional)
The Method:
- Whisk together olive oil, garlic, honey, sumac, salt, pepper, and 1/4 cup lemon juice in a large bowl. Add cabbages, scallions, and 1/2 cup mint; toss well to coat. Add remaining up to 2 tablespoons lemon juice, adjusting to taste. Let salad stand uncovered at room temperature until cabbage is just beginning to soften but is still crunchy, about 15 minutes.
- Toss salad again, and season with salt and pepper to taste. Transfer to a serving bowl; top with pistachios and remaining 1/4 cup mint.
- Garnish with Never Not Eating Za'atar.
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