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Zaalouk de Chou, Zaalouk or Mderbel Mkaouar are all names for Moroccan cabbage salad with chermoula. It's similar to a number of other salads in which cooked vegetables are smothered in chermoula during a second stage of cooking or marinating. The resulting salads are then seasoned with lemon or vinegar and served cold or at room temperature. Carrots with Chermoula and Zaalouk de chou-fleur are such variations.

The texture of the cooked cabbage in Zaalouk Mkaouar can be anywhere between roughly chopped to coarsely mashed; I prefer mashed as it absorbs more chermoula.

You can also serve the zaalouk or mderbel of cabbage as a light side dish. It can be made ahead as it will last a few days in the fridge.

Moroccan cabbage Zaalouk, finely chopped texture, decorated with half a slice of lemon, a black olive and a few coriander leaves

Moroccan Cabbage Salad with Chermoula - Zaalouk Mkaouar

Nada Kiffa | Taste of Maroc

Zaalouk Mkaouar or Mderbel Mkaouar is the Moroccan name for this cabbage salad with chermoula. It is another versatile and vegetarian recipe made with basic ingredients. Be sure to make the chermoula ahead of time; the link is in the instructions below.

Chermoula lifts the cabbage's flavor while a final touch with lemon or vinegar adds zingy balance, especially if you choose to make the salad slightly spicy. All these flavors come together nicely at the end.