Recipe: Salat Maloof (Egyptian Cole Slaw)

Egyptian Cole Slaw

Egyptian Cole Slaw

There were a lot of Egyptians in Dallas when I was growing up, and the technique for the garlic makes me think this might have been the inspiration for Vincent’s Garlic Slaw. Egyptian cole slaw has a mild, refreshing taste that pairs nicely with Middle Eastern entrees–or, maybe some barbecue. Adapted from Middle Eastern Cooking – Foods Of The World. Serves 8.

1 small head cabbage, coarsely chopped (about 4 c)
1 small clove garlic
½ t Kosher salt
¼ c lemon juice
¼ c olive oil
2 T fresh mint leaves, chiffonade, or 1 T dried mint, crumbled
¼ c pomegranate seeds

Method: finely chop the garlic and then mash it into the salt, using the side of the knife blade, till the mixture becomes a paste. Place in the bottom of a serving bowl, add lemon juice and olive oil and mix thoroughly. Add chopped cabbage and toss to mix. You can serve immediately, but it’s better if it sits an hour or so. Sprinkle shredded mint leaves and pomegranate seeds on top before serving.

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2 Responses to Recipe: Salat Maloof (Egyptian Cole Slaw)

  1. Laura Green says:

    This looks delicious. My family definitely needs a cole slaw reboot. Thanks for sharing the recipe.

  2. Thanks, Laura! If you like cole slaw, you’ve come to the right place. Do a search and you’ll find at least half a dozen recipes on Burnt My Fingers!

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