Salatet Malfouf (Lebanese Coleslaw)
from https://www.foodandwine.com/

This quick and easy cabbage slaw features a lemony dressing and a hefty dose of fragrant mint leaves. Most Lebanese home cooks have their own version of this salad — almost anything goes, from cucumbers to tomatoes — but cabbage is traditional, and mint usually plays a main role. This recipe, from culinary producer and recipe developer Khalil Hymore, uses both red and green cabbage for a colorful effect. Garlic and sumac lend bright and pungent flavor, and za’atar and crunchy pistachios add nutty earthiness and texture. Once dressed and tossed, the slaw is at its best served within the hour, but you can shred the cabbage and prep the dressing in advance.

What is sumac? Sumac is a tart red spice made from the dried and ground fruit of sumac shrubs, typically those in the Middle East, although there are also edible species in places like North America. It's also a key component of za'atar seasoning, offered as an optional garnish for this recipe. Sumac is available at most major supermarkets, Middle Eastern grocers, and spice stores. If you can’t find it locally, you can order online at edysgrocer.com. If needed, you can substitute grated lemon zest and juice.

You can cut the cabbage slightly thicker to extend the amount of time it can sit before serving. It will have more crunch but will still showcase the salad’s bright, zingy flavors.

1/2 cup extra-virgin olive oil
1 small garlic clove, finely grated
1 1/2 teaspoons honey
1/2 teaspoon ground sumac
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
Za’atar seasoning blend, for garnish (optional)

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 za’atar just before serving, if desired.

Make ahead This slaw can be stored in an airtight container in the refrigerator for up to one hour.

Servings: 8