Lebanese Cabbage Salad (Printable)

Vibrant cabbage salad with fresh herbs, vegetables, and tangy lemon-garlic dressing. Vegan and gluten-free.

# Ingredient List:

→ 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 - 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

# How to Make:

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.
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.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 10–15 minutes to let the flavors meld.

# Expert Tips:

01 -
  • It stays crisp and vibrant for hours, even in warm weather, so you can make it ahead without worry.
  • The lemon and mint wake up your palate in a way that feels light but never boring.
  • You can throw it together in the time it takes to preheat an oven, with no cooking required.
  • It works as a side, a base for grilled protein, or a stand alone bowl when you want something fresh and filling.
02 -
  • If you dress the salad more than 30 minutes ahead, the cabbage will start to wilt and release water, so add the dressing just before serving if you want it crisp.
  • Mincing the garlic too coarsely will give you sharp, aggressive bites instead of a mellow background flavor.
  • Rinsing the shredded cabbage in cold water and patting it dry makes it extra crisp and removes any bitter edge.
03 -
  • Use a mandoline to shred the cabbage paper thin if you want the most delicate texture and fastest flavor absorption.
  • Let the dressed salad sit for exactly 5 minutes before serving, it softens just enough to be tender without losing its crunch.
  • If you're making this for a crowd, double the dressing recipe, people always want extra to spoon over their plates.
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