Lebanese Cabbage Salad

My neighbor Rania brought this salad to a potluck last spring, and I kept going back for more, ignoring the grilled kebabs entirely. She laughed when I asked for the recipe, saying it was just cabbage and whatever was in her fridge. But the way the lemon cut through the crunch, the mint brightening every bite—it felt like more than that. I started making it twice a week, and now my cutting board smells perpetually like parsley and garlic.

I brought this to a summer barbecue once, worried it would look too plain next to all the mayonnaise-heavy sides. By the end of the night, my bowl was empty and three people had texted me for the recipe. One friend said it was the only thing that didn't make her feel heavy in the heat. I realized then that sometimes the simplest dish is exactly what people crave.

Ingredients

• Green cabbage: Choose a firm head with tight leaves, and shred it as thin as you can manage so it soaks up the dressing without feeling bulky.
• Tomato: A ripe, juicy tomato adds sweetness and moisture, but if yours is mealy, just leave it out and add extra cucumber.
• Cucumber: I use Persian cucumbers because they are crunchier and have fewer seeds, but any variety works if you scoop out the watery center.
• Green onions: The mild bite of green onions is gentler than raw white onion, and I slice them thin so they blend in instead of overpowering.
• Fresh parsley: Flat-leaf parsley has the best flavor here, and I chop it fine so every bite gets a little green burst.
• Fresh mint leaves: Mint is what makes this salad sing, so do not skip it or swap it for dried, the freshness is everything.
• Lemon juice: Freshly squeezed is brighter and less harsh than bottled, and I always taste as I go because lemons vary in tartness.
• Extra-virgin olive oil: A fruity olive oil makes the dressing luxurious, but any good quality oil you have will work just fine.
• Garlic clove: One clove minced very fine adds sharpness without making the salad taste too garlicky, but if you love garlic, add two.
• Sea salt and black pepper: Season generously because cabbage needs more salt than you think, and always taste before serving.

Instructions

Prep the vegetables:

Shred the cabbage as thin as you can, then toss it into a large bowl with the diced tomato, cucumber, and green onions. The thinner the cabbage, the better it absorbs the dressing and the more elegant each bite feels.

Add the herbs:

Chop the parsley and mint finely, then scatter them over the vegetables and toss gently so everything mingles. The herbs should coat the cabbage like confetti, not clump together in one corner.

Make the dressing:

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until it emulsifies slightly. Taste it on a piece of cabbage to see if it needs more salt or lemon.

Toss and serve:

Pour the dressing over the salad and toss thoroughly with your hands or tongs, making sure every shred of cabbage gets coated. Serve it right away for maximum crunch, or let it chill for 10 minutes if you want the flavors to meld.

Save

One evening, I made this salad after a long day and ate it standing at the counter, straight from the bowl. The lemon woke me up, the mint cleared my head, and I remembered why I cook in the first place. It was not fancy, but it felt like taking care of myself. Sometimes that is all a recipe needs to be.

How to Store and Serve

This salad is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to one day. The cabbage will soften slightly, but it still tastes good, just less crisp. If you are meal prepping, keep the dressing separate and toss everything together right before you eat. I like to serve this alongside grilled chicken, falafel, or even just warm pita and hummus for a light, satisfying meal.

Variations to Try

Sometimes I swap in red cabbage for a pop of color, or add a handful of toasted pine nuts for richness and crunch. If I want more protein, I toss in some chickpeas or crumbled feta, though that makes it no longer vegan. You can also add thinly sliced radishes for a peppery bite, or a diced bell pepper if you want more sweetness. The base is forgiving, so use what you have and what sounds good to you.

Pairing Suggestions

This salad shines next to anything grilled or roasted, especially lamb kebabs, chicken shawarma, or even a simple piece of grilled fish. It also pairs beautifully with Middle Eastern mezze spreads, cutting through the richness of baba ganoush and hummus. On its own, it makes a light lunch that does not weigh you down, especially in the summer when heavy meals feel like too much.

• Serve it with warm flatbreads and a drizzle of tahini for a simple, satisfying meal.
• Pair it with roasted vegetables and rice for a colorful, plant-based dinner.
• Pack it in a container for lunch, and toss it again before eating to redistribute the dressing.

Save

This is the kind of recipe that sneaks into your regular rotation without you noticing. One day you realize you have made it a dozen times, and it feels like an old friend.

Recipe FAQs

→ Can I make this salad ahead of time?

While best served fresh, you can prepare the vegetables and dressing separately up to 4 hours ahead. Combine them just before serving to maintain the cabbage's crispness.

→ What can I substitute for fresh mint?

Fresh cilantro or additional parsley work well. Dried mint is not recommended as it lacks the bright, fresh flavor essential to this dish.

→ How do I prevent the cabbage from becoming soggy?

Shred the cabbage finely and add the dressing just before serving. If making ahead, keep components separate until ready to serve.

→ Can I use red cabbage instead of green?

Yes, red cabbage works beautifully and adds vibrant color. You can also use a combination of both for visual appeal.

→ What dishes pair well with this salad?

This salad complements grilled meats, shawarma, kebabs, falafel, hummus, and other Middle Eastern dishes. It also works as a fresh topping for wraps and sandwiches.

→ How long does leftover salad keep?

Store in an airtight container in the refrigerator for up to 24 hours. The cabbage will soften slightly, but the flavors continue to develop.