Lebanese Cabbage Salad (Printable Version)

Crisp cabbage with fresh herbs, vegetables, and tangy lemon dressing. Vegan, gluten-free, ready in 15 minutes.

# Ingredient List:

→ 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

# How-To Steps:

01 - In a large bowl, combine the shredded cabbage, diced tomato, cucumber, and green onions. Add the chopped parsley and mint, and toss gently to mix.
02 - In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until well blended.
03 - Pour the dressing over the salad and toss thoroughly to coat all the vegetables and herbs. Taste and adjust seasoning if needed.
04 - Serve immediately, or chill for 10 to 15 minutes to allow the flavors to meld.

# Expert Tips:

01 -
  • It comes together in minutes but tastes like you spent an hour fussing over it.
  • The lemon dressing brightens everything without weighing it down, so you actually feel good after eating it.
  • It holds up beautifully for picnics and potlucks because there's no mayo or dairy to worry about.
  • Every bite has crunch, which makes it impossibly satisfying even though it's just vegetables.
02 -
  • If you dress the salad more than 30 minutes ahead, the cabbage will start to wilt and release water, so toss it just before serving.
  • Mincing the garlic too coarsely will leave you with harsh, burny bites, so take the time to chop it fine or use a press.
  • Cold cabbage holds its crunch better, so if you have time, chill the shredded cabbage for 10 minutes before assembling.
03 -
  • Use a mandoline to shred the cabbage if you have one, because it gives you perfectly thin, even ribbons that make the salad look professional.
  • Taste the dressing before you pour it over the salad, and adjust the lemon or salt to your liking, because it's much easier to fix before everything is mixed.
  • If you're making this in winter and the herbs aren't as fragrant, use a little extra mint to bring back that bright, summery flavor.
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