Lebanese Cabbage Salad

My neighbor Layla taught me this salad on a humid afternoon when I complained I had no appetite for anything heavy. She laughed and said cabbage doesn't have to be boring, then pulled out a head of it like a magician revealing a secret. Within minutes, her kitchen smelled like lemon and mint, and I was hooked. I've made it at least once a week ever since, sometimes standing at the counter eating it straight from the bowl.

I brought this to a potluck once, worried it would get lost among the flashier dishes. By the end of the night, three people had asked for the recipe, and someone admitted they'd gone back for thirds. It turns out simplicity wins when the flavors are this clean and the textures this satisfying.

Ingredients

• Green cabbage: Choose a tight, heavy head and shred it as thin as you can manage, the finer it is, the better it soaks up the dressing and the less it tastes like coleslaw.
• Tomato: A ripe, juicy tomato adds sweetness and moisture, but if yours is mealy, skip it or use cherry tomatoes halved instead.
• Cucumber: I like the crunch of English cucumber because there are fewer seeds to water down the salad.
• Green onions: Slice them thin so they distribute evenly and don't overpower the other flavors with sharpness.
• Fresh parsley: Use flat leaf for a more delicate flavor, and chop it fine so every bite gets a little green freshness.
• Fresh mint leaves: This is what makes the salad feel Lebanese, so don't skip it or substitute dried, fresh mint is worth the trip to the store.
• Lemon juice: Freshly squeezed is non negotiable here, bottled lemon juice tastes flat and won't give you that bright zing.
• Extra virgin olive oil: A fruity, good quality oil makes a noticeable difference since the dressing is so simple.
• Garlic clove: Mince it as fine as possible or use a press so it blends smoothly into the dressing without any harsh bites.
• Sea salt and black pepper: Season generously, cabbage needs more salt than you think to come alive.

Instructions

Prep the vegetables:

Shred the cabbage as finely as you can with a sharp knife or mandoline, then toss it into a large bowl with the diced tomato, cucumber, and green onions. The goal is uniform pieces so every forkful has a little bit of everything.

Add the herbs:

Toss in the chopped parsley and mint, mixing gently with your hands to distribute them without bruising the leaves. The herbs should look like confetti scattered through the salad.

Make the dressing:

Whisk together the lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl until the mixture is smooth and emulsified. Taste it on a piece of cabbage to check the balance before you commit.

Dress and toss:

Pour the dressing over the salad and toss thoroughly, using tongs or your hands to make sure every shred of cabbage gets coated. Don't be shy, this salad can handle a good toss.

Adjust and serve:

Taste and add more salt, lemon, or pepper if needed, then serve immediately for maximum crunch or chill briefly to let the flavors meld. Either way works, but I prefer it just made when the cabbage is still crisp.

Save

One evening I made this for myself after a long day and ate it on the back porch as the sun went down. The coolness of the mint, the sharpness of the lemon, the simplicity of it all, it felt like exactly what I needed without even knowing I needed it. Sometimes food doesn't have to be fancy to feel like exactly the right thing.

Serving Suggestions

This salad shines next to grilled chicken, lamb kebabs, or falafel, where its brightness cuts through the richness. I've also served it as a light lunch on its own with some warm pita and hummus on the side. It's versatile enough to feel at home at a barbecue or a quiet weeknight dinner.

Variations to Try

Swap in red cabbage for a pop of color, or add a handful of toasted pine nuts for a little luxury. A pinch of sumac in the dressing brings a tangy, floral note that feels very traditional. I've even tossed in pomegranate seeds in the fall when they're in season, and it was stunning.

Storage and Make Ahead Tips

You can prep all the vegetables and herbs a few hours ahead and keep them in the fridge, but wait to dress the salad until you're ready to serve. Leftovers keep for about a day in the fridge, though the cabbage softens and the herbs darken a bit. If you have any left, I sometimes toss it into a wrap the next day with some grilled chicken.

• Store undressed components separately if making ahead to keep everything crisp.
• Refresh leftovers with a squeeze of fresh lemon juice before serving again.
• Don't add nuts until just before serving or they'll lose their crunch.

Save

This salad has become my go to whenever I need something that feels nourishing without any fuss. I hope it finds a spot in your rotation the way it has in mine.

Recipe Questions

→ Can I make this salad ahead of time?

Yes, you can prepare it up to 2 hours in advance. However, add the dressing just before serving to keep the cabbage crisp and prevent wilting.

→ What can I substitute for fresh mint?

Fresh cilantro or additional parsley work well. Dried mint is not recommended as it lacks the bright, fresh flavor needed for this salad.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 24 hours. The salad will soften slightly but remains flavorful.

→ Can I use red cabbage instead of green?

Absolutely. Red cabbage adds beautiful color and has a similar texture. You can also use a mix of both for visual appeal.

→ What dishes pair well with this salad?

This salad complements grilled chicken, lamb kebabs, falafel, shawarma, or any Mediterranean-style main course. It also works wonderfully in pita sandwiches.

→ How can I make the dressing more flavorful?

Add a pinch of sumac for tanginess, a dash of cumin for earthiness, or a drizzle of pomegranate molasses for sweet-tart complexity.