Lebanese Cabbage Salad (Printable)

Vibrant cabbage salad with fresh herbs, vegetables, and tangy lemon dressing. Quick, healthy, and refreshing.

# What You'll Need:

→ 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 Cook:

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 all ingredients together.
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 evenly.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 10-15 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in minutes and tastes like you spent an hour on it.
  • The crunch stays intact even after it sits in the fridge, making leftovers actually exciting.
  • It's light enough to eat on its own but hearty enough to fill you up alongside something grilled.
  • You probably have most of these ingredients already, so no special trip to the store.
02 -
  • If you dress the salad too far in advance, the cabbage will wilt and lose its snap, so wait until just before serving.
  • Mincing the garlic really fine is key, because big chunks can be harsh and ruin an otherwise delicate bite.
  • Always taste the dressing before pouring it on, a little tweak now saves you from a bland or too-salty salad later.
03 -
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage quickly and uniformly.
  • Let the dressed salad sit for just five minutes before serving, it softens the cabbage just enough without losing the crunch.
  • Double the dressing recipe and keep extra in a jar, it's perfect drizzled over roasted vegetables or grilled chicken later in the week.
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