Lebanese Cabbage Salad (Printable)

Vibrant cabbage with fresh herbs, tomato, cucumber, and tangy lemon dressing. Vegan and gluten-free.

# What Goes In:

→ Vegetables

01 - 1 small head green cabbage (about 1.3 lbs), finely shredded
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 all components 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 the vegetables and herbs.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 10 to 15 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • It stays crisp even after being dressed, unlike lettuce-based salads that wilt in minutes.
  • The lemon and mint wake up your palate without weighing you down, especially on warm days.
  • You can prep everything in advance and toss it together right before serving.
  • It's one of those rare sides that works just as well next to grilled chicken as it does with a bowl of lentil soup.
02 -
  • Don't overdress the salad, you can always add more lemon or oil, but you can't take it back once it's soggy.
  • If you're making this ahead, keep the dressing separate and toss it just before serving to preserve the crunch.
  • Cold cabbage holds the dressing better than room temperature cabbage, so if you have time, chill the shredded cabbage for 20 minutes first.
03 -
  • Use a mandoline to shred the cabbage if you have one, it makes the pieces uniform and saves your knife hand.
  • Let the garlic sit in the lemon juice for a few minutes before whisking in the oil, it mellows the sharpness.
  • If the salad tastes flat, it almost always needs more salt, not more lemon.
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