Lebanese Cabbage Salad (Printable version)

Crisp cabbage with fresh herbs, vegetables, and zesty lemon dressing. A vibrant Lebanese side dish ready in 15 minutes.

# Ingredient list:

→ Vegetables

01 - 1 small head green cabbage, finely shredded (approximately 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 - 1/2 cup fresh mint leaves, finely chopped

→ Dressing

07 - 1/4 cup freshly squeezed lemon juice
08 - 3 tablespoons extra-virgin olive oil
09 - 1 garlic clove, minced
10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper

# Step-by-step guide:

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 all ingredients together.
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 vegetables and herbs evenly.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 10 to 15 minutes to allow flavors to meld.

# Expert tips:

01 -
  • It comes together in minutes and tastes like you fussed over it for hours.
  • The crunch and brightness wake up your palate, especially on hot days when nothing else sounds good.
  • You can make it ahead and it actually gets better as the cabbage softens slightly and soaks up the lemon.
  • It's one of those rare dishes that works as a side, a lunch, or even a late night snack straight from the fridge.
02 -
  • If you dress the salad too far in advance, the cabbage will release water and dilute the dressing, so add it no more than 30 minutes before serving.
  • The garlic can get stronger as it sits, so if you're sensitive, use half a clove or rub the bowl with a cut clove instead of adding minced garlic directly.
  • Shredding the cabbage with a sharp knife or mandoline makes a huge difference, dull blades bruise it and make it taste bitter.
03 -
  • Let the shredded cabbage sit in ice water for 10 minutes before assembling the salad, it crisps up beautifully and stays crunchy longer.
  • If your lemon juice is very tart, add a tiny pinch of sugar to the dressing to balance the acidity without making it sweet.
  • Always taste the dressing before pouring it over the salad, it's easier to adjust seasoning in the bowl than to fix an entire dressed salad.
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