Lebanese Cabbage Salad (Print View)

Crisp cabbage with fresh herbs, tomatoes, cucumber, and zesty lemon dressing. Vegan and gluten-free.

# What You'll Need:

→ Vegetables

01 - 1 small head green cabbage, finely shredded (about 1.3 lbs)
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 Prepare:

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 to 15 minutes to let the flavors meld.

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you fussed over it for hours.
  • The cabbage stays crisp even after tossing with dressing, so leftovers are actually good.
  • Every bite is bright and clean, the kind of salad that makes you want another forkful.
  • You can prep everything ahead and toss it together right before serving without any stress.
02 -
  • Do not dress this salad more than 30 minutes ahead or the cabbage will wilt and lose its snap.
  • If your lemon is too tart, add a tiny pinch of sugar to the dressing to balance it out.
  • Mincing the garlic into a paste with a little salt makes it distribute more evenly and taste less raw.
03 -
  • Use a mandoline or the shredding disk on a food processor to cut down on prep time and get uniform shreds.
  • Massage the cabbage with a little salt before adding the other ingredients to soften it slightly and reduce any bitterness.
  • If you do not have fresh mint, try cilantro or dill instead, both bring a fresh, herbal note that works well.
  • Chill your serving bowl in the fridge beforehand so the salad stays cool and crisp longer at the table.
Go Back