Lebanese Cabbage Salad (Printable)

Vibrant Lebanese salad with cabbage, fresh herbs, and tangy lemon dressing. Vegan, gluten-free, ready in 15 minutes.

# Ingredient list:

→ 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, or to taste
11 - 0.25 teaspoon freshly ground black pepper

# How-to:

01 - In a large bowl, combine the shredded cabbage, diced tomato, cucumber, and green onions. Add the chopped parsley and mint, and toss gently to mix.
02 - In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until well blended.
03 - Pour the dressing over the salad and toss thoroughly to coat all the vegetables and herbs. Taste and adjust seasoning if needed. Serve immediately, or chill for 10-15 minutes to let the flavors meld.

# Expert Advice:

01 -
  • The cabbage stays crunchy and never wilts, even when dressed ahead, so it actually travels well to picnics or potlucks.
  • It takes less than twenty minutes from start to finish, and you don't need to turn on the stove once.
  • The mint and parsley combination gives it a fresh, clean flavor that feels light but still satisfying.
  • It works as a side dish or a main course if you add some grilled chicken or chickpeas on top.
02 -
  • If you dress the salad more than an hour ahead, the cabbage will soften and lose its crunch, so mix the dressing separately and toss right before serving.
  • Don't skip the mint, it's the ingredient that makes this taste authentically Lebanese and not just a regular coleslaw.
  • If the garlic tastes too sharp, let the dressed salad sit for five minutes, the acid in the lemon juice will mellow it out.
03 -
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage quickly and evenly, it saves time and gives you consistent texture.
  • Massage the cabbage with a pinch of salt for a minute before adding the other ingredients, it softens it just slightly and helps the dressing cling better.
  • If you're serving this at a barbecue or potluck, pack the dressing separately in a small jar and toss it right before people start eating.
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