Lebanese Cabbage Salad (Printer-friendly)

Crisp cabbage with fresh herbs, tomatoes, cucumber, and tangy lemon dressing. Vegan and refreshing.

# What You'll Need:

→ Vegetables

01 - 1 small head green cabbage (about 1.3 lbs), finely shredded
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, or to taste
11 - 0.25 teaspoon freshly ground black pepper

# Steps:

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.
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 the vegetables and herbs.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 10–15 minutes to let the flavors meld.

# Expert Advice:

01 -
  • It comes together in the time it takes to shred cabbage and chop a few vegetables, with zero cooking involved.
  • The lemon dressing is bright enough to wake up your palate without overpowering the fresh crunch of the vegetables.
  • It holds up beautifully in the fridge, so you can make it ahead and let the flavors deepen while you handle everything else.
02 -
  • Shred the cabbage as thin as possible or it will be tough to chew and wont absorb the dressing properly.
  • Dont dress the salad more than 30 minutes ahead or the cabbage will release water and turn the whole thing soggy.
  • If your garlic is very strong or sharp, rinse the minced pieces under cold water for a few seconds to mellow the bite.
03 -
  • Use a mandoline or the shredding blade on your food processor to make quick work of the cabbage and get perfectly thin, even pieces.
  • Let the dressed salad sit for just 5 minutes before serving so the salt can draw out a little moisture and the flavors can start to marry without losing the crunch.
  • Double the dressing recipe and keep extra in a jar in the fridge for drizzling over roasted vegetables or grain bowls throughout the week.
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