Lebanese Cabbage Salad

Last summer my neighbor Layla brought over this cabbage salad after I complained about wilted grocery store greens. One bite and I understood why Lebanese kitchens keep cabbage as a staple. The crunch alone was worth the knife work, but that dressing—bright, tangy, with just enough garlic to make you sit up and take notice—changed how I think about simple vegetables forever.

I made this for a backyard dinner when my vegetarian sister was visiting, expecting it to be a side dish. She went back for thirds and asked if I could make it for her wedding shower. That is when I started doubling the recipe automatically—people eat this like it is going out of style.

Ingredients

• 1 small head green cabbage: Green cabbage has the perfect crunch—shred it as thin as you can manage because paper thin ribbons absorb that lemon garlic dressing better than chunky pieces.
• 1 large tomato: Seed the tomato first so your salad does not get watery.
• 1 small cucumber: English cucumbers work best here with their thin skin and minimal seeds.
• 4 green onions: These add a mild onion flavor without the harsh bite of raw onion—slice them thin including some of the green tops.
• 1 cup fresh parsley: Do not be shy with the parsley—it is not a garnish here but a main character.
• ½ cup fresh mint leaves: Fresh mint is what makes this distinctly Lebanese—dried mint will not give you that bright aromatic punch.
• ¼ cup freshly squeezed lemon juice: Bottled lemon juice cannot replicate the brightness of fresh—really squeeze those lemons until your hands hurt.
• 3 tablespoons extra virgin olive oil: Use a good quality olive oil because the flavor shines through.
• 1 garlic clove: Mince this finely so you do not bite into raw garlic chunks.
• ½ teaspoon sea salt: Start with this and add more to your taste after dressing.
• ¼ teaspoon freshly ground black pepper: Freshly ground makes a real difference in the final flavor.

Instructions

Prep your vegetables:

In your largest bowl combine the shredded cabbage diced tomato cucumber and green onions.

Add the herbs:

Throw in the chopped parsley and mint then toss everything gently with clean hands or tongs to distribute the herbs evenly.

Make the dressing:

Whisk together the lemon juice olive oil minced garlic salt and pepper until it looks thickened and creamy—about 30 seconds of enthusiastic whisking.

Dress the salad:

Pour that dressing over the vegetables and toss thoroughly until every shred is coated.

Let it rest:

Taste and add more salt or pepper if needed then serve immediately or chill for 10 to 15 minutes to let the flavors get friendly.

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This salad became my go to contribution for family gatherings after my aunt asked for the recipe at three separate events. There is something about watching people take a skeptical bite of cabbage salad and then seeing their eyes light up that never gets old.

Making It Your Own

Red cabbage creates a stunning purple version that always starts conversations at potlucks. The flavor difference is subtle but the visual impact makes people ask what else you have changed even when nothing else is different.

Texture Secrets

My friend who runs a Lebanese restaurant in Dearborn told me the real secret is toasting pine nuts in olive oil before adding them to the salad—nuts and oil both go in together while still warm. That little trick turned a good salad into something people literally talk about for weeks.

Perfect Pairings

This salad cuts through rich dishes like lamb or kafta so beautifully it should come with a warning that you might fill up on salad before the main course. It also holds up next to grilled fish or roasted vegetables without competing for attention.

• Make extra dressing because it keeps for a week in the fridge and transforms simple roasted vegetables
• Use a mandoline if you want restaurant thin cabbage ribbons but watch your fingers closely
• The salad will stay crisp for up to 4 hours dressed but after that the cabbage starts getting sad

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Every time I serve this someone says they never knew cabbage could taste this good—and that is exactly why it stays in regular rotation at my house.

Recipe Questions & Answers

→ What type of cabbage works best for this preparation?

Green cabbage is traditionally used for its crisp texture and mild flavor, which complements the zesty dressing and fresh herbs beautifully. However, you can substitute red cabbage for a vibrant color variation if preferred.

→ Can I prepare this dish ahead of time?

While best served immediately for optimal crunch, you can prepare it 1-2 hours in advance. If making it further ahead, keep the dressing separate and toss just before serving to prevent the cabbage from becoming too soft.

→ What are some good additions for extra texture or flavor?

For an extra layer of crunch, consider adding a handful of toasted pine nuts or slivered almonds. You could also include finely chopped bell peppers or radishes for additional color and a peppery bite.

→ What can I serve alongside this refreshing dish?

This versatile preparation pairs wonderfully with grilled meats, poultry, or fish. It's also an excellent accompaniment to falafel, hummus, pita bread, or other Mediterranean-inspired dishes, offering a fresh contrast.

→ Is this preparation suitable for specific dietary needs?

Yes, this particular dish is naturally vegan, gluten-free, and dairy-free, making it a wholesome and accessible option for a wide range of dietary preferences. Always verify ingredient labels if you have severe allergies.

→ How can I adjust the dressing to my taste?

Feel free to adjust the amount of lemon juice for more tang, or olive oil for richness. A pinch of sumac can add a traditional Lebanese flavor. You can also increase or decrease the garlic and herbs to your preference.