Save to Pinterest My neighbor Layla brought this salad to a summer potluck, and I watched everyone go back for seconds before I even got my first taste. The bowl was nearly empty when I finally reached it, but that one forkful of crisp cabbage dressed in bright lemon and garlic told me everything I needed to know. I asked her for the recipe right there, scribbling it on a napkin while she laughed and said it was just something her mother threw together without measuring. The next day I shredded half a cabbage in my kitchen, and it's been my go-to ever since.
I made this for a barbecue last spring, doubling the recipe because I was feeding a crowd. Halfway through shredding the cabbage, my friend walked in and started chopping the herbs without asking, and we fell into an easy rhythm of slicing and talking. When we tossed it all together and tasted it before heading out, we both reached for more with our fingers like kids sneaking bites before dinner. That salad disappeared faster than the grilled chicken, and someone asked if I'd brought two bowls because they couldn't believe it was all gone.
Ingredients
- Green cabbage: Choose a firm, heavy head with tightly packed leaves, and slice it as thin as you can manage so it stays crisp but not tough.
- Tomato: A ripe tomato adds just enough juice to help the dressing cling, but don't use anything mealy or it will make the salad soggy.
- Cucumber: I prefer English cucumbers because they have fewer seeds and a thinner skin, but regular cucumbers work if you scoop out the seeds first.
- Green onions: Slice them thin and use both the white and green parts for a mild, sweet onion flavor that doesn't overpower the herbs.
- Fresh parsley: Flat-leaf parsley has more flavor than curly, and it's worth the effort to chop it fine so it distributes evenly.
- Fresh mint leaves: Mint is what makes this salad taste unmistakably Lebanese, so don't skip it or substitute dried.
- Lemon juice: Freshly squeezed is a must because bottled lemon juice tastes flat and won't give you that bright, zippy finish.
- Extra-virgin olive oil: Use a good quality oil because you'll taste it in every bite, and it should be fruity, not bitter.
- Garlic clove: One clove minced fine adds just enough bite without making the salad taste raw or harsh.
- Sea salt and black pepper: Start with the amounts listed and taste as you go, because the saltiness of the vegetables can vary.
Instructions
- Prep the vegetables:
- Shred the cabbage as thin as you can with 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 better it absorbs the dressing.
- Add the herbs:
- Toss in the chopped parsley and mint, using your hands to mix everything gently so the herbs don't bruise. You'll start to smell the freshness right away.
- Make the dressing:
- Whisk together the lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl until it's smooth and emulsified. Taste it on a piece of cabbage if you want to check the balance before committing.
- Dress the salad:
- Pour the dressing over the vegetables and toss everything thoroughly with your hands or tongs until every piece is lightly coated. Don't be shy about getting in there and mixing it well.
- Adjust and serve:
- Taste a forkful and add more salt, pepper, or lemon juice if it needs it. Serve it right away for maximum crunch, or let it chill for 10 minutes if you want the flavors to settle.
Save to Pinterest One evening I served this alongside grilled lamb, and my uncle, who usually ignores vegetables, ate two platefuls and asked what I'd put in it to make it taste so good. I told him it was just cabbage and lemon, and he didn't believe me until I walked him through the ingredients. He said it reminded him of something his grandmother used to make, and for the rest of the night he kept talking about her garden and the mint she grew by the back door.
Storing and Making Ahead
You can prep all the vegetables and herbs a few hours ahead and keep them in separate containers in the fridge, but don't mix them or add the dressing until you're ready to serve. The dressing itself can sit at room temperature for up to an hour, or in the fridge for a day, though you'll want to whisk it again before using. If you have leftovers, they'll keep for a day in the fridge, but the cabbage will soften and the salad will lose some of its crunch, so it's really best eaten fresh.
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. For extra richness, toss in a handful of toasted pine nuts or slivered almonds just before serving, which adds a buttery crunch that pairs beautifully with the lemon. I've also added thinly sliced radishes when I had them on hand, and the peppery bite was a nice surprise that didn't clash with the mint.
Serving Suggestions
This salad shines alongside grilled meats, especially lamb or chicken, but it's just as good with falafel or warm pita bread for a lighter meal. I like to serve it with hummus and baba ganoush as part of a mezze spread, where it acts as a bright, crunchy contrast to the creamy dips. It's also sturdy enough to pack for lunch or bring to a picnic, since there's no dairy or mayo to worry about spoiling in the heat.
- Pair it with grilled kebabs and a side of tabbouleh for a full Lebanese feast.
- Serve it in pita pockets with falafel and tahini for a quick, satisfying lunch.
- Bring it to a potluck in a big bowl and watch it disappear before the main course is gone.
Save to Pinterest This salad has become my answer to every last-minute invitation and every need for something fresh and uncomplicated. It reminds me that the best food doesn't have to be fussy, just honest and full of flavor.
Common Recipe Questions
- → 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 the cabbage's crisp texture and prevent wilting.
- → What can I substitute for fresh mint?
Fresh cilantro or basil work well as alternatives. You can also use dried mint, but reduce the amount to 2 tablespoons as dried herbs are more concentrated in flavor.
- → How long does leftover salad keep?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage may soften slightly, but the flavors will continue to develop and intensify.
- → Can I use red cabbage instead of green?
Absolutely! Red cabbage adds a beautiful purple color and slightly earthier flavor. You can also use a mix of both green and red cabbage for visual appeal and varied taste.
- → What dishes pair well with this salad?
This salad complements grilled meats, shawarma, falafel, hummus, and other Middle Eastern dishes. It also works wonderfully alongside roasted chicken or as part of a mezze platter.
- → How can I add more protein to this salad?
Top with grilled chicken, chickpeas, crumbled feta cheese, toasted nuts, or hard-boiled eggs. For a traditional Lebanese touch, add sumac-spiced chicken or lamb.