Lebanese Cabbage Salad (Print View)

Vibrant cabbage salad with fresh herbs, vegetables, and zesty lemon dressing. Vegan and ready in 15 minutes.

# What You'll Need:

→ Vegetables

01 - 1 small head green cabbage, finely shredded (approximately 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 - 1/2 cup fresh mint leaves, finely chopped

→ Dressing

07 - 1/4 cup freshly squeezed lemon juice
08 - 3 tablespoons extra-virgin olive oil
09 - 1 garlic clove, minced
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

# Step-by-Step Directions:

01 - In a large mixing bowl, combine the shredded cabbage, diced tomato, cucumber, and green onions.
02 - Add the chopped parsley and mint, and toss gently to mix all ingredients evenly.
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 vegetables and herbs uniformly.
05 - Taste and adjust seasoning as needed. Serve immediately, or chill for 10 to 15 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It stays crunchy for hours, so you can make it ahead without worrying about soggy greens.
  • The mint and lemon wake up your taste buds in a way that feels bright and clean, not heavy.
  • You can prep the whole thing in the time it takes to heat up leftovers.
  • It works as a side dish or a light meal on its own, especially on hot days when you dont want to turn on the stove.
02 -
  • If you dress the salad more than an hour ahead, the salt will draw water out of the tomatoes and cucumber, so add them just before serving if you are making it early.
  • Cabbage can taste bitter if its old or stored too long, so smell the core before you shred it and skip any heads that smell sulfurous.
  • The garlic gets stronger the longer it sits in the dressing, so if you are sensitive to raw garlic, let the dressing sit for five minutes and taste it before adding more.
03 -
  • Massage the shredded cabbage with a pinch of salt for a minute before adding the other ingredients to soften it slightly and reduce any bitterness.
  • Let the dressing sit for five minutes before tossing so the garlic mellows and the flavors blend together.
  • Use a salad spinner to dry the herbs after washing them, wet herbs will dilute the dressing and make everything taste watery.
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