Lebanese Coleslaw

This lemony, herbal slaw is a Lebanese favorite for a reason. It’s easy to make and can feed a crowd — perfect for your next 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 — 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 flavoring, 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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.