Pin it My neighbor Layla brought this salad to a potluck last spring, and I watched everyone go back for seconds before I even got my first taste. The bowl was practically empty by the time I 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 on the spot, scribbling notes on a napkin while she laughed and promised it was the easiest thing she made all week. Now it shows up on my table at least twice a month, sometimes as a quick lunch, sometimes alongside roasted chicken when friends come over.
I made this for a summer barbecue once, doubling the recipe and tossing it together in a giant wooden bowl I borrowed from my sister. People kept asking what made it taste so good, and I realized it was just the quality of the olive oil and the fact that I didnt skimp on the fresh mint. One guest told me she grew up eating something similar in Beirut, and that compliment meant more to me than any food magazine review ever could.
Ingredients
- Green cabbage: Choose a head that feels heavy and tight, then shred it as thin as you can manage so it soaks up the dressing without feeling bulky.
- Tomato: A ripe, juicy tomato adds sweetness and a bit of moisture that balances the crisp vegetables, so pick one that smells like summer.
- Cucumber: I like to leave the skin on for color and texture, but peel it if yours is waxed or bitter.
- Green onions: Slice them thin so they distribute evenly and give little bursts of mild onion flavor in every bite.
- Fresh parsley: Flat-leaf parsley has more flavor than curly, and a full cup might seem like a lot until you taste how it brightens the whole salad.
- Fresh mint leaves: This is the ingredient that makes the salad feel distinctly Lebanese, so dont skip it or substitute dried.
- Lemon juice: Freshly squeezed is non-negotiable here because bottled lemon juice tastes flat and processed next to the real thing.
- Extra-virgin olive oil: Use something fruity and green that you would happily dip bread into, because it really shines in this simple dressing.
- Garlic clove: One clove minced fine gives just enough bite without making the salad taste like garlic bread.
- Sea salt and black pepper: Season to your taste, remembering that the salt helps draw out the flavors of the vegetables as they sit.
Instructions
- Prep the vegetables:
- In a large bowl, combine the shredded cabbage, diced tomato, cucumber, and green onions, making sure everything is cut to a similar size so each bite has a little of everything. Toss gently with your hands to distribute the pieces evenly.
- Add the herbs:
- Scatter the chopped parsley and mint over the vegetables, then toss again until the green herbs are mixed throughout and the salad starts to look vibrant and alive.
- Make the dressing:
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until the mixture is smooth and emulsified. Taste it on a piece of cabbage to see if it needs more lemon or salt before you commit.
- Dress the salad:
- Pour the dressing over the salad and toss thoroughly with tongs or your hands, making sure every leaf and piece of vegetable gets coated. The cabbage should glisten but not swim in dressing.
- Adjust and serve:
- Taste and add more salt, pepper, or lemon juice if needed, then serve immediately for maximum crunch or chill for 10 to 15 minutes to let the flavors meld together.
Pin it The first time I served this to my kids, they were skeptical about a salad with so much cabbage and mint. My youngest picked out all the cucumber pieces and left the rest, but by the third time I made it, he was asking if there were leftovers in the fridge. It became one of those quiet victories where you realize that exposure and a little patience can turn skeptics into fans.
Storing and Make-Ahead Tips
You can prep all the vegetables and herbs in advance and store them in separate airtight containers in the fridge for up to a day. Keep the dressing in a small jar and shake it before pouring, then toss everything together just before serving so the salad stays crisp. Leftovers will keep for about a day in the fridge, but the cabbage will soften and the herbs will darken, so its really best enjoyed fresh.
Serving Suggestions
This salad is at home on a mezze platter next to hummus, baba ganoush, and warm pita, but it also works as a light main course if you add a scoop of cooked chickpeas or grilled chicken. I love serving it alongside grilled lamb or fish because the bright acidity cuts through the richness of the meat. Sometimes I pile it into a whole-wheat wrap with falafel and a drizzle of tahini for a quick lunch that feels like a trip to a street market.
Variations and Substitutions
If you want more color, swap half the green cabbage for shredded red cabbage, which also adds a slightly sweeter flavor and makes the salad look stunning on the table. A handful of toasted pine nuts or slivered almonds stirred in at the end adds richness and crunch, and a pinch of sumac in the dressing gives it an extra tangy, floral note that feels very traditional. You can also add thinly sliced radishes for peppery bite or diced bell pepper for sweetness, though I usually keep it simple so the herbs and lemon can shine.
- Try adding a handful of pomegranate seeds in the fall for little bursts of sweetness.
- Swap the mint for cilantro if thats what you have on hand, though the flavor will shift toward brighter and more herbal.
- For a creamier dressing, whisk in a tablespoon of tahini along with the lemon juice and olive oil.
Pin it This salad has become my go-to whenever I need something that feels nourishing and alive without any fuss. It reminds me that the best food doesnt always require heat or complexity, just good ingredients and a little bit of care.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare the vegetables and herbs up to 4 hours in advance. Store them separately and add the dressing just before serving to maintain crispness.
- → What can I substitute for fresh mint?
Fresh cilantro or dill work well as alternatives to mint. You can also use a combination of both for a different flavor profile.
- → How do I keep the cabbage from becoming soggy?
Shred the cabbage finely and pat it dry before mixing. Add the dressing right before serving to preserve the crisp texture.
- → Can I use red cabbage instead of green?
Absolutely. Red cabbage adds beautiful color and works perfectly in this salad. You can also use a mix of both for visual appeal.
- → What dishes pair well with this salad?
This salad complements grilled chicken, lamb kebabs, falafel, shawarma, or any Middle Eastern main course. It also works wonderfully with hummus and pita bread.
- → How long will leftovers keep?
Store dressed salad in an airtight container in the refrigerator for up to 24 hours. The texture will soften over time, so it's best enjoyed fresh.