Lebanese Cabbage Salad (Printable Version)

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

# Needed Ingredients:

→ 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

# Preparation Steps:

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 allow flavors to meld.

# Expert Advice:

01 -
  • It stays crunchy even after sitting in the fridge, so you can make it ahead without worrying about sogginess.
  • The lemon and mint wake up your palate in a way that makes you want to eat more vegetables, not fewer.
02 -
  • If you dress this salad more than an hour ahead, the cabbage will release water and dilute the dressing, so wait until closer to serving time.
  • Mincing the garlic too coarsely will leave you with aggressive bites that overpower the lemon, a garlic press or very fine knife work saves the balance.
03 -
  • Use a mandoline to shred the cabbage if you have one, it makes the ribbons uniformly thin and the salad looks more elegant.
  • Let the dressed salad sit for exactly 10 minutes before serving, it's the sweet spot where flavors meld but the vegetables still have bite.
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