Save to Pinterest My neighbor Samira used to bring this salad to every potluck, wrapped in a glass bowl with a dish towel tucked around the edges. I never asked for the recipe because I assumed it was complicated, something that required a special technique or hard-to-find spice. One afternoon she laughed at me and said it was just cabbage, herbs, and lemon. I felt foolish and delighted at the same time. That evening I made it myself, and the bright, grassy smell of mint mixing with lemon reminded me of her kitchen, of how generosity sometimes looks like simplicity.
I brought this salad to a summer barbecue once, thinking it would get lost among the heavier dishes. Instead, people kept coming back for seconds, scraping the bowl with serving spoons and asking what was in it. I told them it was just cabbage and they didnt believe me. One friend said it tasted like sunshine, which made me laugh, but I understood what she meant. Sometimes the best food is the kind that doesnt try too hard, the kind that lets each ingredient speak without shouting.
Ingredients
- Green cabbage: Shred it as thin as you can manage, almost like coleslaw, because thick chunks dont absorb the dressing and end up tasting bland.
- Tomato: Use a ripe one with some give to it, the kind that smells sweet when you slice into it, because watery tomatoes will dilute the lemon.
- Cucumber: I peel mine halfway, leaving some green stripes for color, and always remove the seeds if theyre large and wet.
- Green onions: Slice them thin and use both the white and green parts, they add a mild sharpness that garlic alone cant match.
- Fresh parsley: Dont skimp on this, it adds a peppery brightness that dried herbs will never replicate.
- Fresh mint leaves: Chop them just before tossing because they bruise easily and turn dark if they sit too long.
- Lemon juice: Freshly squeezed is the only way, bottled lemon tastes flat and slightly bitter in comparison.
- Extra virgin olive oil: Use a good one, not the cheap stuff that tastes like nothing, because it coats every leaf and you will notice the difference.
- Garlic clove: Mince it fine or press it, but dont leave big chunks because raw garlic can overwhelm the other flavors.
- Sea salt: Start with less than you think you need, you can always add more after tasting.
- Black pepper: Freshly ground makes the dressing smell alive, pre ground just adds dust.
Instructions
- Prepare the vegetables:
- Shred the cabbage into thin ribbons and pile them into a large bowl, then add the diced tomato, cucumber, and sliced green onions. The colors should look like a garden exploded in a good way.
- Add the herbs:
- Toss in the chopped parsley and mint, using your hands to mix gently so the herbs distribute evenly without bruising. The smell at this stage is incredible, fresh and green and bright.
- Make the dressing:
- Whisk together the lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl until it looks creamy and emulsified. Taste it on your finger, it should be tangy and bold.
- Dress the salad:
- Pour the dressing over the vegetables and toss everything thoroughly, making sure every piece of cabbage gets coated. I use my hands for this because tongs always miss the bottom.
- Adjust and serve:
- Taste a forkful and add more salt, lemon, or pepper if needed, then serve immediately or let it chill for ten minutes. The flavors deepen slightly with time but the crunch stays perfect.
Save to Pinterest I made this salad the night my sister told me she was moving across the country. We sat on the porch with bowls in our laps, not saying much, just chewing and listening to the crickets. She said the mint reminded her of our grandmothers garden, and I realized that food can hold entire conversations without needing words. Sometimes a simple salad is enough to say I will miss you, or I love you, or I hope you remember this.
Serving Suggestions
This salad shines next to grilled chicken or lamb, but it also works beautifully alongside falafel or stuffed grape leaves. I have served it with nothing but warm pita bread and called it lunch, and no one complained. It also makes a great base for adding leftover roasted vegetables or chickpeas if you want to turn it into something more substantial. The key is to let it be what it is, bright and uncomplicated, a palate cleanser or a main event depending on the day.
Storage and Leftovers
Leftovers keep in the fridge for up to two days, though the cabbage softens slightly and the herbs lose some of their punch. I actually like it the next day when the flavors have married and the garlic has mellowed, but if you want maximum crunch, store the dressing separately and toss just before eating. Avoid freezing this salad because the vegetables turn mushy and the herbs turn black, and no amount of lemon can save it. If you have extra cabbage, shred it and store it dry in a bag, then make a fresh batch of dressing when youre ready.
Variations and Add Ins
Samira sometimes added toasted pine nuts for richness, and I have used slivered almonds when I didnt have pine nuts on hand. A handful of pomegranate seeds in the fall makes the salad look like a celebration and adds little bursts of sweetness. You can swap red cabbage for green if you want a purple hued version, though the flavor is slightly earthier. I have also added thinly sliced radishes for extra bite, or a pinch of sumac in the dressing for a deeper tang.
- Try adding crumbled feta if youre not keeping it dairy free, it adds a creamy contrast to the crisp vegetables.
- A handful of chopped cilantro works if you love it, though mint and parsley are traditional and more universally loved.
- For a spicy kick, add a finely chopped green chili or a pinch of red pepper flakes to the dressing.
Save to Pinterest This salad has become one of those recipes I make without thinking, the kind I turn to when I need something quick and satisfying and honest. It reminds me that good food doesnt have to be complicated, and that sometimes the best meals are the ones that taste like someone cared enough to chop fresh herbs and squeeze a lemon.
Common Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, you can shred the vegetables and chop the herbs up to 4 hours ahead. Store them separately in airtight containers. Prepare the dressing just before serving and toss everything together to maintain crisp texture and prevent wilting.
- → What can I add for extra crunch and nutrition?
Toasted pine nuts or slivered almonds work wonderfully. Add them just before serving to keep them crispy. You can also incorporate chickpeas for added protein, or add radishes for extra crunch and peppery notes.
- → How should I store leftovers?
Keep any uneaten salad in an airtight container in the refrigerator for up to 2 days. The cabbage will soften slightly, but the flavors will continue to develop. Refresh with a small drizzle of lemon juice and olive oil before serving.
- → Can I use red cabbage instead of green?
Absolutely. Red cabbage creates a beautiful color variation and offers a slightly sweeter taste. It holds its texture slightly better than green cabbage, making it excellent for make-ahead salads or meal prep containers.
- → What dressings pair well with this salad?
The lemon dressing is traditional and authentic. Alternatively, try a tahini-lemon dressing for creaminess, or a simple pomegranate molasses vinaigrette for deeper Mediterranean flavors. All complement the fresh herbs beautifully.
- → Is this salad suitable for meal prep?
Yes, it's ideal for meal prep. Keep vegetables and dressing separate in containers, then combine when ready to eat. The flavors actually improve after a few hours as the cabbage absorbs the lemon dressing, making it perfect for prepared meals.