Lebanese Cabbage Salad (Printable Version)

Crisp cabbage with fresh herbs, tomatoes, and cucumber in a zesty lemon dressing. Vegan and naturally gluten-free.

# List of Ingredients:

→ Vegetables

01 - 1 small head green cabbage, finely shredded (about 21 oz)
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 Make It:

01 - In a large mixing bowl, combine the shredded cabbage, diced tomato, cucumber, and green onions.
02 - Add the chopped parsley and mint to the vegetable mixture and toss gently to combine.
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 vegetables and herbs evenly.
05 - Taste and adjust seasoning if needed. Serve immediately, or refrigerate for 10-15 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in the time it takes to set the table, no cooking required.
  • The lemon dressing wakes up every bite without weighing anything down.
  • You can make it ahead and it actually gets better as it sits.
  • It turns a simple weeknight dinner into something that feels bright and intentional.
02 -
  • If you dress this too far ahead, the cabbage will weep and turn the bottom of the bowl into a puddle, so wait until just before serving if you can.
  • Don't skip the garlic or go heavy-handed, one small clove is enough to add depth without making the whole thing taste raw and sharp.
  • Cold cabbage straight from the fridge won't absorb the dressing as well, let it sit at room temperature for ten minutes before tossing.
03 -
  • Use a mandoline to shred the cabbage paper-thin if you have one, it makes the texture so much better than rough knife cuts.
  • Toast pine nuts or slivered almonds in a dry skillet until golden and fragrant, then scatter them on top just before serving for a rich, nutty contrast.
  • If you love garlic, rub the inside of your salad bowl with a cut clove before adding the vegetables for a subtle background note.
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