Lebanese Cabbage Salad (Printable)

Crisp cabbage, fresh herbs, and tangy lemon dressing create this refreshing Lebanese side dish in just 15 minutes.

# What You Need:

→ Vegetables

01 - 1 small head green cabbage, finely shredded (about 1.3 pounds)
02 - 1 large tomato, diced
03 - 1 small cucumber, diced
04 - 4 green onions, thinly sliced

→ Fresh Herbs

05 - 1 cup fresh parsley, finely chopped
06 - 0.5 cup fresh mint leaves, finely chopped

→ Dressing

07 - 0.25 cup freshly squeezed lemon juice
08 - 3 tablespoons extra-virgin olive oil
09 - 1 garlic clove, minced
10 - 0.5 teaspoon sea salt
11 - 0.25 teaspoon freshly ground black pepper

# How To Make It:

01 - In a large bowl, combine the shredded cabbage, diced tomato, cucumber, and green onions.
02 - Add the chopped parsley and mint, and toss gently to mix.
03 - In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until well blended.
04 - Pour the dressing over the salad and toss thoroughly to coat all the vegetables and herbs.
05 - Taste and adjust seasoning if needed. Serve immediately, or refrigerate for 10 to 15 minutes to allow flavors to develop.

# Expert Tips:

01 -
  • It comes together faster than most people can decide what to eat, yet tastes like you put in real effort.
  • The crunch and brightness wake up your palate without weighing you down, especially on days when everything else feels too rich.
02 -
  • If you dress the salad too far in advance, the cabbage will release water and the whole thing becomes soupy, so wait until just before serving.
  • Mincing the garlic instead of slicing it prevents anyone from biting into a harsh chunk, which I learned the hard way at my first dinner party.
03 -
  • Use a mandoline to shred the cabbage paper thin for a more delicate texture that holds dressing better.
  • Let the dressed salad sit for just five minutes before serving so the cabbage softens slightly without losing its bite.
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