Pin it My neighbor Layla brought this salad to a backyard gathering last summer, and I watched everyone go back for seconds. The cabbage stayed crisp even after sitting out for an hour, and the lemon dressing somehow tasted brighter with every bite. She told me her grandmother used to make it every Friday in Beirut, always insisting on hand-shredding the cabbage for the right texture. I asked for the recipe that night, and it's been my go-to ever since.
I made this for a friend who was recovering from surgery and needed something easy to digest but full of flavor. She called me the next day to say it was the first thing that actually tasted good to her in weeks. There's something about the brightness of lemon and the coolness of mint that just feels restorative. Now I bring it whenever someone needs a little kitchen love.
Ingredients
- Green cabbage: Shred it as thin as you can manage, the finer the texture, the better it absorbs the dressing without turning soggy.
- Tomato: Use a ripe one for sweetness, and if it's too watery, scoop out some of the seeds before dicing.
- Cucumber: I like English cucumbers because they have fewer seeds and a thinner skin, but any variety works if you peel it.
- Green onions: Slice them thin so they blend into the salad instead of overpowering it, and use both the white and green parts.
- Fresh parsley: Flat-leaf parsley has more flavor than curly, and make sure it's completely dry before chopping or it'll clump.
- Fresh mint: This is what makes the salad taste Lebanese, so don't skip it or substitute dried mint.
- Lemon juice: Freshly squeezed is essential, bottled lemon juice tastes flat and won't give you that bright, zingy finish.
- Extra-virgin olive oil: A fruity, good-quality oil makes a noticeable difference here since the dressing is so simple.
- Garlic: Mince it very fine or use a press, raw garlic can be harsh if the pieces are too big.
- Sea salt and black pepper: Start with less salt than you think and adjust after tossing, the lemon juice amplifies saltiness.
Instructions
- Prep the vegetables:
- Shred the cabbage as thin as possible, then dice the tomato and cucumber into small, even pieces so every forkful has a bit of everything. Slice the green onions on a sharp angle for a prettier look.
- Add the herbs:
- Toss in the parsley and mint, using your hands to mix everything gently so the herbs don't bruise. The salad should look green and lively.
- Make the dressing:
- Whisk the lemon juice, olive oil, garlic, salt, and pepper in a small bowl until it emulsifies slightly and looks creamy. Taste it on a piece of cabbage to check the balance.
- Dress and toss:
- Pour the dressing over the salad and toss thoroughly, making sure every shred of cabbage gets coated. Use your hands or tongs and really work it in.
- Adjust and serve:
- Taste for seasoning, adding more salt, lemon, or pepper as needed. Serve right away for maximum crunch, or let it sit in the fridge for ten minutes if you want the flavors to meld.
Pin it Last spring, I made this salad for a friend's baby shower, and three different people asked me for the recipe before we even finished lunch. One woman told me she'd been looking for a cabbage salad that didn't use mayonnaise, and this was exactly what she needed. It felt good to share something so simple that made people that happy.
Serving Suggestions
This salad pairs beautifully with grilled lamb, chicken shawarma, or falafel, but I've also served it alongside roasted salmon and it worked perfectly. The acidity cuts through rich or fatty dishes, so it's a natural match for anything cooked over charcoal or in the oven. If you want to turn it into a meal, add a can of drained chickpeas and some crumbled feta, though that takes it out of the vegan category.
Storage and Make-Ahead Tips
You can prep all the vegetables and herbs ahead of time and store them in separate containers in the fridge for up to a day. Keep the dressing in a jar and shake it up right before you're ready to serve, then toss everything together at the last minute. Leftover dressed salad will keep for about a day in the fridge, but the cabbage will soften and the herbs will darken, so it's best eaten fresh.
Variations and Substitutions
If you want a little color, swap half the green cabbage for red cabbage, it adds a beautiful purple hue and a slightly sweeter flavor. For extra crunch and richness, toss in a handful of toasted pine nuts or slivered almonds right before serving. You can also add thinly sliced radishes for a peppery bite, or throw in some pomegranate seeds in the fall for a sweet-tart contrast.
- Use red cabbage or a mix of green and red for a more colorful presentation.
- Add toasted nuts or seeds for extra texture and a hint of richness.
- Toss in pomegranate seeds or diced radishes for seasonal variation.
Pin it This salad has become my summer staple, the one I make when I want something that feels nourishing but doesn't weigh me down. It's proof that the best recipes don't need to be complicated, just fresh, bright, and made with a little care.
Recipe Questions & Answers
- → Can I prepare this salad ahead of time?
You can shred the cabbage and chop the vegetables up to 4 hours ahead, but add the dressing just before serving to maintain maximum crispness and prevent wilting.
- → What can I substitute for fresh mint?
Fresh cilantro or dill work well as alternatives, though they will change the flavor profile slightly. Dried mint is not recommended as it lacks the bright, fresh taste.
- → How do I make the cabbage easier to digest?
Massage the shredded cabbage with a pinch of salt for 2-3 minutes before adding other ingredients. This softens the fibers and reduces bitterness.
- → Can I add protein to make this a complete meal?
Absolutely! Grilled chicken, chickpeas, falafel, or grilled halloumi cheese all pair beautifully with this salad and turn it into a satisfying main dish.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 2 days. The salad will soften over time but remains flavorful. Drain any excess liquid before serving.
- → What type of cabbage works best?
Green cabbage is traditional, but red cabbage adds beautiful color and slightly peppery flavor. You can also use a mix of both for visual appeal.