Lebanese Cabbage Salad

My neighbor Nadine brought this salad to a potluck one July evening, and I watched nearly everyone go back for seconds. The cabbage stayed impossibly crisp even after sitting out for an hour, the mint gave it this bright coolness that felt like relief in the heat. She scribbled the method on a napkin while we cleared plates, no measurements, just gestures and taste as you go. I've made it at least once a week since then, sometimes for lunch, sometimes just to have something crunchy and alive in the fridge.

I served this at a small dinner for friends who claimed they didn't like cabbage, and they cleaned the bowl without realizing what they were eating. One of them asked if it was a special kind of lettuce. That moment taught me how much texture and dressing can transform something humble into something people actually crave. Now I make a double batch whenever I know skeptics are coming over.

Ingredients

• Green cabbage: Shred it as thin as you can manage, the finer it is, the better it soaks up the dressing and the more delicate it feels to eat.
• Tomato: Use a ripe but firm one so the pieces hold their shape and don't turn the salad watery.
• Cucumber: I prefer English or Persian cucumbers because they have fewer seeds and stay crunchy longer.
• Green onions: Slice them thin on a bias for a milder bite and a prettier look.
• Fresh parsley: Flat leaf parsley has more flavor than curly, and chopping it fine releases its bright, grassy oils.
• Fresh mint leaves: This is the secret ingredient that makes the salad feel distinctly Lebanese, cooling and aromatic without being sweet.
• Lemon juice: Freshly squeezed is essential, bottled lemon juice tastes flat and slightly bitter in comparison.
• Extra virgin olive oil: Use a fruity, good quality oil, you'll taste it clearly in the dressing.
• Garlic clove: Mince it very fine or press it so it distributes evenly and doesn't overpower any single bite.
• Sea salt and black pepper: Season generously, cabbage needs more salt than you think to come alive.

Instructions

Prep the vegetables:

In a large bowl, combine the shredded cabbage, diced tomato, cucumber, and sliced green onions. Toss them gently with your hands so everything mixes without bruising the cabbage.

Add the herbs:

Scatter the chopped parsley and mint over the vegetables and give it all a light toss. The herbs should be evenly distributed but not crushed.

Make the dressing:

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until the mixture emulsifies slightly and looks creamy. Taste it with a piece of cabbage to check the balance.

Dress the salad:

Pour the dressing over the salad and toss thoroughly using tongs or clean hands, making sure every shred of cabbage gets coated. Don't be shy, this salad loves to be well dressed.

Adjust and serve:

Taste and add more salt, lemon, or pepper as needed. Serve it right away for maximum crunch, or let it sit in the fridge for 10 to 15 minutes if you want the flavors to meld a little.

Save

One evening I brought this salad to a cookout where everything else was heavy and rich, and it became the thing people kept going back to between bites of grilled meat. Someone said it tasted like summer in a bowl, and I realized that's exactly what it is. It's the kind of dish that makes you feel lighter and more awake, not weighed down.

How to Store Leftovers

If you have any salad left over, store it undressed in an airtight container in the fridge for up to two days. The vegetables will stay crisp and you can dress individual portions as you go. Once dressed, it's best eaten within a few hours, though it will still taste good the next day if you don't mind a softer texture. I sometimes add a squeeze of fresh lemon juice to perk it back up.

Ways to Customize

I've added toasted pine nuts for richness, swapped in red cabbage for color, and tossed in a handful of pomegranate seeds in the fall for sweetness and pop. You can also add crumbled feta if you're not keeping it vegan, or toss in some cooked chickpeas to make it more of a meal. A pinch of sumac in the dressing gives it a tangy, fruity edge that feels very traditional.

Serving Suggestions

This salad shines alongside grilled chicken, lamb kebabs, or falafel, but it also works beautifully on its own with warm pita and hummus. I've served it at picnics, packed it for lunch in jars, and put it out as part of a mezze spread. It's one of those dishes that fits almost anywhere and makes everything else on the table taste better.

• Pair it with grilled halloumi or shish tawook for a complete Lebanese meal.
• Serve it in individual bowls topped with a drizzle of tahini for extra richness.
• Use it as a crunchy topping for grain bowls or wraps.

Save

This salad has become my go to whenever I need something that feels nourishing but never heavy, proof that simple ingredients and good technique can create something you'll crave again and again. I hope it finds a place in your regular rotation the way it has in mine.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can prepare the vegetables and herbs up to 2 hours ahead. Keep them refrigerated separately from the dressing, then toss together just before serving to maintain maximum crispness.

→ What type of cabbage works best?

Green cabbage is traditional and provides the ideal crisp texture. You can substitute red cabbage for a colorful variation, though it may slightly alter the flavor profile.

→ How long will leftovers keep?

Store leftover salad in an airtight container in the refrigerator for up to 24 hours. The cabbage will soften as it sits in the dressing, but the flavors will continue to develop.

→ Can I add other vegetables?

Absolutely! Diced bell peppers, radishes, or shredded carrots make excellent additions. Just maintain the proportion of dressing to vegetables for proper coating.

→ What can I serve this with?

This salad pairs wonderfully with grilled meats, falafel, shawarma, or as part of a mezze spread. It also works well as a light standalone meal for lunch.

→ Is the garlic flavor too strong?

The single garlic clove provides subtle flavor without overwhelming the fresh vegetables. If you prefer milder garlic taste, reduce to half a clove or let it mellow by mixing the dressing 30 minutes before serving.