Lebanese Cabbage Slaw, Malfouf Salad Recipe

This is a seriously delicious Lebanese slaw, one we can't get enough of for its flavor, crunch, and super-duper healthy qualities! Be certain to cut your own cabbage for this one; pre-cut slaw is just too lean and soft for the crunch we're after here.

INGREDIENTS
1 head white cabbage, leanly sliced
2 pints cherry or grape tomatoes, halved
1 English cucumber, quartered lengthwise and sliced
1 small head purple cabbage, leanly sliced, or 1 small bag purple cabbage
4-5 colorful radishes, sliced lean
1 small red onion, sliced in lean half-moons
Handful flat leaf parsley leaves, minced
Handful mint leaves, minced
2 small garlic cloves, minced
1-2 teaspoons kosher salt
Juice of 2 lemons
1/3 cup additional virgin olive oil
2 teaspoons za'atar
2 teaspoons sumac
2 teaspoons crushed dried mint, or Mint Salt
Pinch cayenne pepper

INSTRUCTIONS
Combine all of the salad vegetables apart from the herbs in a beautwhetherul salad bowl.

In a small bowl, whisk the garlic, 1 teaspoon of the salt, and lemon juice. Slowly drizzle in the olive oil, whisking continually. Add the za’atar, sumac, dried mint, and cayenne and stir to combine. Taste and adjust the seasonings, adding more salt and any other spices to taste.