Lebanese Cabbage Salad (Printer-Friendly)

Crisp cabbage with fresh herbs, tomatoes, and cucumber in a bright lemon-garlic dressing. Vegan and refreshing.

# What You Need:

→ Vegetables

01 - 1 small head green cabbage, finely shredded (about 1.3 pounds)
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 - 1/2 cup fresh mint leaves, finely chopped

→ Dressing

07 - 1/4 cup freshly squeezed lemon juice
08 - 3 tablespoons extra-virgin olive oil
09 - 1 garlic clove, minced
10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper

# Steps:

01 - In a large mixing bowl, combine the shredded cabbage, diced tomato, cucumber, and sliced green onions.
02 - Add the chopped parsley and mint to the vegetable mixture and gently toss to combine evenly.
03 - In a small bowl, whisk together the lemon juice, olive oil, minced garlic, sea salt, and black pepper until thoroughly blended.
04 - Pour the prepared dressing over the salad and toss thoroughly to coat all vegetables and herbs uniformly.
05 - Taste the salad and adjust seasoning as needed. Serve immediately for maximum crispness, or refrigerate for 10 to 15 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It stays crisp for hours, unlike lettuce-based salads that wilt the moment you dress them.
  • The lemon and mint wake up your palate without any heavy ingredients weighing you down.
  • You can make it in less time than it takes to preheat an oven.
  • It pairs with nearly everything, from grilled chicken to a simple bowl of rice.
02 -
  • If you dress the salad too far in advance, the cabbage will start to release water and the whole thing gets soupy, so wait until just before serving.
  • Cutting the cabbage into uneven chunks makes the texture awkward; aim for uniform thin shreds so every bite is consistent.
  • Garlic can be harsh if it's not minced finely, so take an extra minute to chop it properly or the dressing will have sharp, unpleasant bits.
03 -
  • Use a mandoline with a safety guard to shred the cabbage quickly and uniformly, which makes a huge difference in texture.
  • If your lemon juice tastes too sharp, add a tiny pinch of sugar to round it out without making the dressing sweet.
  • Massage the cabbage with a little salt for a minute before adding the other ingredients if you want it to soften slightly and become more tender.
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