Lebanese Cabbage Salad (Print Version)

Crisp cabbage, fresh herbs, and tangy lemon dressing combine in this light, refreshing Lebanese salad perfect for any meal.

# What You’ll Need:

→ 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 - 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, or to taste
11 - 1/4 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 chill for 10-15 minutes to let the flavors meld.

# Additional Tips::

01 -
  • It comes together in minutes but tastes like you put real thought into it.
  • The crunch stays intact even after sitting in the fridge, so leftovers actually get better.
  • Its light enough to eat on a hot day but satisfying enough to feel like a real meal.
  • You dont need any fancy equipment or hard to find ingredients, just a sharp knife and a bowl.
02 -
  • If you dress the salad too far in advance, the cabbage will wilt and lose its snap, so wait until just before serving.
  • Garlic gets sharper as it sits, so if youre making this ahead, use half a clove or the flavor will take over.
  • Cold cabbage holds dressing better than room temperature cabbage, so chill your shredded vegetables for ten minutes before mixing.
03 -
  • Use a mandoline to shred the cabbage paper thin, it makes the salad feel lighter and the dressing clings better.
  • Let the dressed salad sit for exactly ten minutes before serving, not longer, because thats when the flavors bloom without the cabbage wilting.
  • Always taste the dressing before adding it to the salad, because lemons vary in acidity and you might need an extra squeeze or a touch more oil.
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