Cabbage and Beet Salad

Salata Malfoof ma Shamandar (sa-la-ta mel-foof ma sha-mun-dar)


Preparation info

  • Serves


    (About 1 quart )
    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

This is a healthy alternative to traditional cabbage salads. The crisp texture of the cabbage with the sweet flavor of the beets is absolutely delicious. The debate over this salad is the dressing: vinegar or lemon juice? I prefer using apple cider vinegar in the dressing, while my mother prefers fresh lemon juice. Try it both ways. This is a great salad to take along to a barbecue or outdoor party.


For the Salad

  • 4 cups (lightly packed) thinly sliced green cabbage (⅛ inch)
  • 1 (15-ounce) can sliced beets (drain and slice into ⅛-inch strips)
  • 1 large clove garlic
  • ½ teaspoon salt
  • 2 tablespoons apple cider vinegar (or freshly squeezed lemon juice)
  • 3 tablespoons extra-virgin olive oil


    Prepare Ahead

    You can prepare the salad up to 1 day in advance. Store covered in the refrigerator. Dress the salad as directed.