Lebanese Cabbage Salad (Printable)

Crisp cabbage with fresh herbs, tomatoes, cucumber, and tangy lemon dressing. Light, refreshing, and vegan-friendly.

# What You 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

# Directions:

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 develop.

# Helpful Tips:

01 -
  • It takes less time to make than waiting for delivery, and tastes infinitely better.
  • The crunch is so satisfying that youll forget youre eating something healthy.
  • Leftovers actually get better as the cabbage softens and soaks up more dressing overnight.
02 -
  • If you dress the salad too far in advance, the cabbage will wilt and lose its crunch, so add the dressing no more than 30 minutes before serving.
  • Mincing the garlic too coarsely means youll get random bites of sharp garlic instead of an even, mellow flavor throughout.
  • Dont skip tasting and adjusting the seasoning, every batch of cabbage and every lemon is different.
03 -
  • Use a mandoline to shred the cabbage paper thin in half the time, just watch your fingers.
  • Let the dressed salad sit for exactly 10 minutes before serving, it hits the perfect sweet spot between crunchy and slightly softened.
  • Double the dressing recipe and keep extra in a jar, it makes a fantastic marinade for chicken or drizzle for roasted vegetables.
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