Save Pin My neighbor Layla brought this salad to a summer potluck, and I watched everyone go back for seconds while the pasta salads sat barely touched. The cabbage stayed crisp even after sitting out for an hour, the mint kept everything tasting bright, and the lemon dressing had this perfect sharpness that made you want another forkful. I asked her for the recipe on the spot, scribbling it on a napkin while she laughed and told me it was the easiest thing she made. Now I keep a head of cabbage in my fridge just so I can throw this together whenever I need something fresh and crunchy.
I started making this for weeknight dinners when I realized my usual lettuce salads would wilt before I could finish them. One evening I had leftover grilled chicken and tossed it on top of this cabbage mix, and suddenly I had a full meal that tasted intentional instead of thrown together. My partner walked in, took one bite, and said it tasted like something you'd order at a restaurant. That became our Tuesday night routine, and now I double the batch because we both pack it for lunch the next day.
Ingredients
- Green cabbage: Look for heads that feel heavy and dense, the inner leaves stay crispest and sweetest after you peel away the outer ones.
- Tomato: A ripe but firm tomato adds just enough juice without making the salad watery, and I always seed mine to keep it from getting soggy.
- Cucumber: English cucumbers work best because they have fewer seeds, but if you use regular ones, scoop out the center with a spoon.
- Green onions: The white and light green parts give you a mild onion flavor without the sharpness of raw red onion.
- Fresh parsley: Flat-leaf parsley has more flavor than curly, and I chop it fine so it coats every bite instead of clumping.
- Fresh mint leaves: This is the ingredient that makes people ask what the secret is, it brings a cool brightness that lemon alone cant do.
- Lemon juice: Always use fresh lemons, bottled juice tastes flat and slightly bitter in a salad this simple.
- Extra-virgin olive oil: A fruity olive oil makes the dressing taste richer, but any good quality oil will work as long as its not stale.
- Garlic clove: One clove minced fine is enough to give the dressing a little bite without overpowering the herbs.
- Sea salt: Start with half a teaspoon and add more after you taste, cabbage needs more salt than you think to bring out its sweetness.
- Black pepper: Freshly ground pepper adds a tiny bit of heat that balances the lemon without making the salad spicy.
Instructions
- Prep the vegetables:
- Shred the cabbage as thin as you can with a sharp knife or use a mandoline if you have one, the thinner it is, the better it absorbs the dressing. Toss it into a large bowl with the diced tomato, cucumber, and sliced green onions, making sure everything is cut into bite-sized pieces so each forkful has a little of everything.
- Add the herbs:
- Fold in the chopped parsley and mint, using your hands to gently mix them through the cabbage so they dont bruise or clump together. The herbs should look evenly scattered, not sitting in piles on top.
- Make the dressing:
- Whisk the lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl until the oil and lemon emulsify into a smooth mixture. Taste it with a piece of cabbage to see if it needs more salt or lemon before you pour it over the whole salad.
- Dress and toss:
- Pour the dressing over the salad and toss everything with your hands or salad tongs, making sure every shred of cabbage gets coated. The salad should look glossy and smell bright, with no dry spots left at the bottom of the bowl.
- Adjust and serve:
- Taste a forkful and add more salt, pepper, or lemon juice if it needs it, then serve right away or let it chill for ten minutes to let the flavors settle. The cabbage will soften slightly as it sits, but it should still have plenty of crunch.
Save Pin The first time I brought this to a family gathering, my cousin asked if I had ordered it from a restaurant because it looked too pretty to be homemade. I told her it took me less time than driving to pick up takeout, and she made me write down the recipe on the back of a grocery receipt. Now she texts me photos every time she makes it, and I love that something this simple became a little thread between us.
How to Store Leftovers
This salad keeps in the fridge for up to two days in an airtight container, though the cabbage will soften and the herbs will darken a bit. I actually like the texture after a day because the flavors have time to soak in, and it still tastes fresh even if it looks less vibrant. If you want to prep ahead, store the vegetables and dressing separately and toss them together right before serving.
What to Serve It With
I serve this alongside grilled chicken or lamb kebabs when I want something light to balance out the richness of the meat. It also pairs beautifully with falafel, hummus, and warm pita for a full mezze spread. On nights when I want to keep things vegetarian, I add a handful of toasted chickpeas on top and call it dinner.
Ways to Make It Your Own
You can swap red cabbage for green if you want a pop of color, though the flavor is slightly earthier and the dressing will tint everything pink. I have added toasted pine nuts for crunch, crumbled feta for richness, and even diced avocado when I had one that needed using. Some people like to add a pinch of sumac to the dressing for extra tanginess, and I have seen versions with thinly sliced radishes for a peppery bite.
- Try adding pomegranate seeds in the fall for a sweet-tart burst that looks gorgeous.
- If you like heat, stir in a pinch of red pepper flakes or a finely minced serrano pepper.
- For a heartier version, toss in cooked quinoa or bulgur to turn it into a grain salad.
Save Pin This salad has become my go-to whenever I need something that feels special but does not require planning or hard-to-find ingredients. It reminds me that good food does not have to be complicated, just fresh and made with a little care.
Recipe FAQs
- → Can I make this salad ahead of time?
You can prep the vegetables and herbs up to 4 hours ahead, but 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, though mint provides the authentic Lebanese flavor profile. Dried mint lacks the vibrant freshness needed for this dish.
- → How do I store leftovers?
Store dressed salad in an airtight container in the refrigerator for up to 24 hours. The cabbage will soften slightly but remains flavorful. Drain excess liquid before serving.
- → Can I use red cabbage instead of green?
Yes, red cabbage works beautifully and adds vibrant color. You can also use a mix of both green and red cabbage for visual appeal and varied texture.
- → What dishes pair well with this salad?
This salad complements grilled chicken, lamb kebabs, falafel, shawarma, or any Middle Eastern main course. It also works as a fresh topping for pita sandwiches.
- → How can I make the salad more filling?
Add protein like grilled chicken, chickpeas, or crumbled feta cheese. Toasted nuts or seeds also boost nutrition and add satisfying crunch and healthy fats.