Lebanese Cabbage Salad

My neighbor Layla brought this salad to a weekend gathering, and I stood by the table refilling my plate three times before asking for the recipe. She laughed and said it was just cabbage, but the way the lemon soaked into every shred made it anything but ordinary. I started making it the next week and haven't stopped since. It's become my go-to when I need something bright, fast, and satisfying without turning on the stove. Now I'm the one getting asked for the recipe at every potluck.

I made this for my cousin's barbecue last summer, and it disappeared faster than the kebabs. People kept coming back with empty bowls, asking what was in the dressing, convinced there was some secret ingredient. It was just good olive oil and enough lemon to make your mouth wake up. That day taught me that sometimes the simplest dishes are the ones people remember most. I've been doubling the recipe ever since.

Ingredients

• Green cabbage: Shred it as thin as you can manage, because delicate ribbons soak up the dressing better and don't feel like a chore to chew.
• Tomato: Use something ripe and juicy so it adds little bursts of sweetness between the tangy bites.
• Cucumber: I like to leave the skin on for color and a bit of texture, but peel it if yours is waxy or bitter.
• Green onions: They bring a mild sharpness that doesn't overpower the freshness of the herbs.
• Fresh parsley: Don't skip this, it's the backbone of the salad and makes everything taste alive.
• Fresh mint leaves: A little mint goes a long way, adding a cool brightness that balances the garlic.
• Lemon juice: Freshly squeezed is non-negotiable here, bottled lemon just tastes sad in comparison.
• Extra-virgin olive oil: Use the good stuff, you'll taste the difference in every forkful.
• Garlic clove: One clove is plenty, minced fine so it melts into the dressing without biting back too hard.
• Sea salt and black pepper: Start with the amounts listed, then adjust after tasting because every lemon and every cabbage is a little different.

Instructions

Prep the vegetables:

Shred the cabbage into thin ribbons and toss it into your largest bowl with the diced tomato, cucumber, and sliced green onions. The colors alone will make you hungry.

Add the herbs:

Fold in the parsley and mint gently, letting them nestle between the vegetables without bruising the leaves. You want them evenly distributed so every bite has a little green magic.

Make the dressing:

Whisk the lemon juice, olive oil, garlic, salt, and pepper in a small bowl until it looks creamy and emulsified. Taste it on your finger, it should be bright and bold.

Dress and toss:

Pour the dressing over everything and toss with your hands or tongs until every shred is lightly coated. Don't drown it, you want the salad to glisten, not swim.

Adjust and serve:

Taste a forkful and add more salt, lemon, or pepper if it needs it. Serve right away for maximum crunch, or let it chill briefly so the flavors get cozy together.

Save

One night I served this alongside roasted chicken for a friend who was going through a rough week, and she sat quietly eating bowl after bowl. She said it tasted like hope, which sounds dramatic but also made perfect sense. Food that's this fresh and simple has a way of reminding you that good things don't have to be complicated. I think about that dinner every time I make it now.

How to Store and Serve

If you have leftovers, keep them in an airtight container in the fridge for up to a day, though the cabbage will soften as it sits in the dressing. I actually don't mind it a little wilted, it becomes more like a slaw and still tastes great tucked into a pita or served over rice. Just give it a quick toss before serving to redistribute the dressing that settled at the bottom.

What to Serve It With

This salad shines next to anything grilled, like lamb kebabs, chicken shawarma, or even a simple piece of fish. I've also piled it into warm flatbread with hummus and called it lunch. It's one of those rare sides that can steal the show or play a supporting role without any complaints from the table.

Simple Swaps and Add-Ins

You can swap red cabbage for green if you want a pop of purple, or toss in a handful of toasted pine nuts for a nutty crunch that makes it feel a little fancier. Slivered almonds work too, and they're usually cheaper. If you're out of mint, cilantro is a fine stand-in, though the flavor will shift toward something a bit more herbaceous and less cool.

• Try adding a pinch of sumac for a tangy, floral note that's very traditional.
• A handful of pomegranate seeds in the fall or winter adds sweetness and a gorgeous jewel-like look.
• If you like heat, a small diced jalapeño or a pinch of red pepper flakes wakes everything up.

Save

This salad has taught me that the best recipes are the ones you can make without thinking, the ones that fit into your life instead of demanding you rearrange it. I hope it becomes that kind of recipe for you too.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, but add the dressing just before serving to maintain the cabbage's crispness. You can prep all vegetables and store them separately in the refrigerator for up to 24 hours.

→ What can I substitute for fresh mint?

Fresh cilantro works well as an alternative, though it will change the flavor profile slightly. Avoid dried mint as it lacks the bright, fresh taste essential to this salad.

→ How do I prevent the cabbage from being too tough?

Shred the cabbage as finely as possible and massage it gently with a pinch of salt for a minute before adding other ingredients. This helps soften the texture while maintaining crunch.

→ Can I use red cabbage instead of green?

Absolutely! Red cabbage adds beautiful color and has a slightly sweeter flavor. You can also use a combination of both green and red cabbage for visual appeal.

→ What dishes pair well with this salad?

This salad complements grilled meats, shawarma, falafel, hummus, and other Middle Eastern dishes. It also works wonderfully as a fresh topping for pita sandwiches or wraps.

→ How long will leftovers keep?

Store dressed salad in an airtight container for up to 2 days, though the vegetables will soften over time. For best results, keep dressing separate and combine just before serving.