Save to Pinterest My neighbor Rima knocked on my door one August afternoon holding a bowl of this salad, still glistening with dressing. She'd made too much for her family gathering and thought I might want some. One bite and I was hooked on the sharp lemon, the crunch of cabbage, the way mint cooled everything down. I asked for the recipe right there on my doorstep, and she laughed, saying there was no recipe, just what felt right. That's how I learned to make it, by feel and taste, tweaking until it sang.
I started bringing this salad to potlucks after a friend mentioned she was tired of the same pasta salads at every gathering. It disappeared faster than anything else on the table. People kept asking what made it so addictive, and I realized it was the balance, tart and fresh and just garlicky enough to keep you going back for more. Now I double the recipe every time because I know it won't last.
Ingredients
- Green cabbage: Look for a tight, heavy head with crisp outer leaves, and shred it as finely as you can so it soaks up the dressing without feeling tough.
- Tomato: A ripe, juicy tomato adds sweetness and a little moisture that balances the acidity of the lemon.
- Cucumber: I like to leave the skin on for color and texture, but peel it if yours is waxy or bitter.
- Green onions: They bring a mild sharpness without overpowering the herbs, slice them thin so they blend in.
- Fresh parsley: Use flat-leaf if you can find it, the flavor is brighter and less grassy than curly parsley.
- Fresh mint leaves: This is what makes the salad distinctly Lebanese, don't skip it or substitute dried.
- Lemon juice: Freshly squeezed is non-negotiable here, bottled lemon juice tastes flat and artificial.
- Extra-virgin olive oil: A good fruity olive oil makes all the difference, this isn't the place for a neutral oil.
- Garlic clove: Mince it finely or press it so it disperses evenly and doesn't hit you in aggressive chunks.
- Sea salt: Start with less than you think and add more after tasting, the lemon can trick your palate.
- Black pepper: Freshly ground adds a subtle warmth that complements the lemon without competing.
Instructions
- Prep the vegetables:
- Shred the cabbage as finely as you can manage, thin ribbons make the salad feel lighter and more elegant. Toss it into a large bowl with the diced tomato, cucumber, and green onions, making sure everything is cut into similar sized pieces so each bite is balanced.
- Add the herbs:
- Scatter the chopped parsley and mint over the vegetables and toss gently with your hands, it's the best way to distribute them evenly. The herbs should coat everything without clumping in one spot.
- Make the dressing:
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until it emulsifies into a smooth, slightly thick dressing. Taste it on its own, it should be punchy and a little too strong because it will mellow once it coats the vegetables.
- Dress and toss:
- Pour the dressing over the salad and toss thoroughly, using tongs or your hands to make sure every shred of cabbage gets some of that lemony goodness. Don't be shy, this salad needs to be well dressed to shine.
- Adjust and serve:
- Taste and add more salt, lemon, or pepper as needed, everyone's palate is different. Serve it right away for maximum crunch, or let it sit in the fridge for 10 to 15 minutes if you prefer the cabbage slightly softer.
Save to Pinterest I made this salad the night my sister came over feeling burnt out from work. We sat on the back porch with bowls in our laps, and she said it tasted like a reset button. That's when I realized this dish isn't just about food, it's about clarity and lightness, the kind you need when everything else feels heavy. It's become my go to for moments like that.
What to Serve It With
This salad shines next to grilled chicken, lamb kebabs, or falafel, but I've also eaten it as a main course with warm pita and hummus. It cuts through rich, fatty dishes beautifully and refreshes your palate between bites. On busy weeknights, I'll pair it with a simple lentil soup and call it dinner.
How to Store Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to a day. The cabbage will soften and release some liquid, but it's still tasty, just drain off any excess water before serving. I wouldn't push it past 24 hours though, the herbs start to lose their brightness and the salad gets soggy.
Variations You Might Love
You can swap in red cabbage for a gorgeous purple hue, or add a handful of toasted pine nuts or slivered almonds for extra crunch and richness. Some people like a pinch of sumac in the dressing for a tangy, floral note that's very traditional. If you want more substance, toss in some cooked chickpeas or crumbled feta, though that takes it out of vegan territory.
- Try adding thinly sliced radishes for a peppery bite and a pop of color.
- A handful of pomegranate seeds in the fall adds sweetness and makes it feel festive.
- If you love heat, a pinch of Aleppo pepper or red pepper flakes in the dressing gives it a gentle warmth.
Save to Pinterest This salad has become my summer staple, the one I crave when the heat makes everything else feel too heavy. I hope it becomes that for you too, something simple and bright that you reach for again and again.
Questions & Answers
- → Can I make this salad ahead of time?
Yes, but it's best enjoyed fresh. If preparing ahead, keep the dressing separate and toss just before serving to maintain the cabbage's crispness. The dressed salad can be refrigerated for up to 4 hours.
- → What can I substitute for fresh mint?
Fresh cilantro works beautifully as a substitute for mint, maintaining the authentic Lebanese flavor profile. You can also use a combination of parsley and a small amount of dried mint if fresh isn't available.
- → How do I prevent the salad from becoming watery?
Ensure vegetables are thoroughly dried after washing. You can also lightly salt the shredded cabbage, let it sit for 10 minutes, then squeeze out excess moisture before mixing with other ingredients.
- → Can I use red cabbage instead of green?
Absolutely! Red cabbage adds beautiful color and works perfectly in this salad. It has a slightly earthier flavor and maintains its crunch well. You can also use a mix of both for visual appeal.
- → What dishes pair well with this salad?
This salad complements grilled meats, shawarma, falafel, and kebabs beautifully. It also works wonderfully as part of a mezze spread alongside hummus, baba ganoush, and pita bread.
- → How can I make the salad more substantial?
Add toasted pine nuts, chickpeas, or crumbled feta cheese for extra protein and texture. You can also include diced avocado or serve it over a bed of mixed greens for a heartier meal.