Lebanese Cabbage Salad (Printable)

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

# What You'll Need:

→ Vegetables

01 - 1 small head green cabbage, finely shredded (approximately 1.3 lbs)
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

# Steps:

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 evenly.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 10 to 15 minutes to allow flavors to develop.

# Expert Advice:

01 -
  • It comes together faster than waiting for takeout and tastes brighter than anything from a restaurant.
  • The crisp texture stays intact even after a few hours in the fridge, making it perfect for meal prep or picnics.
  • Every ingredient pulls its weight without overpowering the others, so you get complexity without any fuss.
  • It works as a side dish, a light lunch, or even stuffed into pita bread for a quick sandwich.
02 -
  • If you dress the salad too early, the cabbage will start to wilt and lose its snap; toss it right before serving for the best texture.
  • Mincing the garlic into a paste rather than leaving it in chunks makes a huge difference in how evenly the flavor spreads through the dressing.
  • Using dull knives will bruise the herbs and cabbage, turning them brown and bitter; keep your blade sharp.
03 -
  • Let the cabbage sit in ice water for 10 minutes before shredding if you want it extra crisp and sweet.
  • Massage the cabbage with a little salt before adding the other ingredients to soften it slightly and draw out excess moisture.
  • Make a double batch of the dressing and keep it in a jar; it's fantastic on grain bowls, roasted vegetables, or as a marinade for chicken.
Go Back