Lebanese Cabbage Salad (Printable)

Vibrant Lebanese cabbage salad with crisp greens, fresh herbs, and a zesty lemon dressing. A refreshing side or light meal.

# Required Ingredients:

→ Vegetables

01 - 1 small head green cabbage (about 1.3 pounds), 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 - 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

# Directions:

01 - Combine the shredded cabbage, diced tomato, cucumber, and green onions in a large mixing bowl.
02 - Add the chopped parsley and mint to the bowl. Toss gently to distribute the herbs evenly among the vegetables.
03 - In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until fully emulsified and well blended.
04 - Pour the dressing over the salad mixture. Toss thoroughly using salad tongs or clean hands to coat all vegetables and herbs evenly.
05 - Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately for maximum crunch, or refrigerate for 10–15 minutes to allow flavors to meld together.

# Expert Advice:

01 -
  • Everything comes together in just 15 minutes with ingredients you probably already have in your kitchen
  • The lemon and mint combination wakes up your palate like nothing else, turning ordinary cabbage into something extraordinary
  • It keeps beautifully in the fridge for days, actually getting better as the flavors mingle
02 -
  • The salt in the dressing will draw water out of the cabbage over time, so if you are making this ahead, wait to add the dressing until right before serving
  • Fresh mint absolutely cannot be substituted with dried, the entire character of this salad depends on those cool, vibrant leaves
03 -
  • Use a sharp knife or mandoline to get those paper thin cabbage slices that make all the difference in texture
  • Let the dressed salad sit for at least 10 minutes before serving, this short rest allows the acid to slightly wilt the cabbage just enough to make it more receptive to the dressing
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