Lebanese Cabbage Salad

My neighbor Rania brought this salad to a summer potluck, and I watched everyone go back for seconds before I even got my first bite. The bowl was nearly empty by the time I reached it, but that one forkful of crisp cabbage soaked in lemony garlic dressing told me everything I needed to know. I asked her for the recipe on the spot, and she laughed, saying it was something her grandmother made every single day in Beirut. Now I make it at least twice a week, and it never gets old.

I served this at a backyard dinner once, right next to grilled chicken and warm pita, and my friend who claims to hate cabbage asked if there was more in the fridge. She stood at the counter eating it straight from the bowl with a fork, declaring it nothing like coleslaw. That moment made me realize how transformative fresh lemon and mint can be.

Ingredients

• Green cabbage: Choose a firm, heavy head and shred it as thin as you can for the best texture, thick pieces just dont soak up the dressing the same way.
• Tomato: A ripe, juicy tomato adds sweetness and a little moisture that helps the salad come together, but dont skip seeding it if its too watery.
• Cucumber: I like the crunch and mild flavor it brings, and leaving the skin on adds a nice color contrast.
• Green onions: They give a sharp, fresh bite without the harshness of raw white onion, and I use both the white and green parts.
• Fresh parsley: This is not optional, it brings an earthy brightness that makes the whole salad feel alive.
• Fresh mint leaves: Mint is the secret ingredient that makes this taste authentically Lebanese, and dried just wont cut it here.
• Lemon juice: Freshly squeezed is a must, bottled lemon juice has a flat, bitter aftertaste that ruins the zing.
• Extra virgin olive oil: Use a good quality oil because you can really taste it in a simple dressing like this.
• Garlic clove: One small clove minced fine adds just enough punch without overwhelming the fresh flavors.
• Sea salt and black pepper: Season generously, cabbage needs more salt than you think to bring out its natural sweetness.

Instructions

Prep the vegetables:

Shred the cabbage as thin as possible using a sharp knife or mandoline, then toss it into a large bowl with the diced tomato, cucumber, and sliced green onions. The thinner the cabbage, the more dressing it will absorb and the better the texture will be.

Add the herbs:

Toss in the chopped parsley and mint, and use your hands to gently mix everything so the herbs are evenly distributed. Dont be shy with the herbs, they make this salad what it is.

Make the dressing:

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until it looks smooth and emulsified. Taste it on a piece of cabbage to check the balance before pouring it over everything.

Toss and coat:

Pour the dressing over the salad and toss thoroughly with tongs or your hands, making sure every shred of cabbage gets coated. This is where the magic happens, so take your time and really work it in.

Serve or chill:

You can serve it right away for maximum crunch, or let it sit in the fridge for 10 to 15 minutes so the flavors meld together. Either way is delicious, it just depends on your mood.

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I made this for a quiet lunch alone one afternoon, and ended up eating the entire bowl while standing at the counter reading a book. It was one of those small, perfect moments where food tastes better than it has any right to, and you feel grateful for something so simple.

Serving Suggestions

This salad is fantastic alongside grilled chicken, lamb kebabs, or crispy falafel, but Ive also eaten it as a light lunch on its own with some warm pita on the side. It cuts through rich, fatty dishes beautifully and adds a bright, refreshing contrast that makes the whole meal feel balanced. If youre serving it at a gathering, put it out just before guests arrive so it still has that satisfying crunch.

Variations to Try

Swapping in red cabbage gives you a gorgeous purple color and a slightly sweeter flavor, though it can bleed a little if you let it sit too long. I sometimes add a handful of toasted pine nuts or slivered almonds for extra richness and texture, especially if Im serving it as a main dish. A pinch of sumac sprinkled on top right before serving adds a tangy, lemony note that feels very traditional and tastes incredible.

Storage and Leftovers

Leftovers keep in an airtight container in the fridge for up to two days, and honestly, the flavor gets even better as the cabbage marinates in the dressing. The texture softens a bit, but its still delicious, more like a slaw than a crisp salad. If you want to keep it crunchy, store the dressing separately and toss it together just before eating.

• Always store in the coldest part of your fridge to keep the vegetables as fresh as possible.
• If the salad tastes a little flat the next day, add a squeeze of fresh lemon juice to wake it up.
• Dont freeze this salad, cabbage turns mushy and sad when thawed.

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This salad has become my go to whenever I need something fresh, fast, and full of flavor. I hope it becomes a staple in your kitchen too.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately up to 4 hours in advance. Combine them just before serving to maintain maximum crispness and prevent the cabbage from wilting.

→ What can I substitute for fresh mint?

Fresh cilantro or additional parsley work well as substitutes. You can also use a combination of both for a different flavor profile while maintaining the fresh herb element.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. The salad will soften over time as the dressing wilts the cabbage, but it remains flavorful and enjoyable.

→ Can I use red cabbage instead of green?

Absolutely! Red cabbage makes a beautiful, colorful variation. You can also use a mix of both green and red cabbage for visual appeal and slightly different texture.

→ What dishes pair well with this salad?

This salad complements grilled chicken, lamb kebabs, falafel, shawarma, or any Middle Eastern main dish. It also works wonderfully alongside hummus, baba ganoush, and warm pita bread.

→ How can I add more protein to this salad?

Top with grilled chicken, chickpeas, crumbled feta cheese, or toasted nuts like pine nuts or almonds. These additions transform it into a more substantial main course.