Lebanese Cabbage Salad (Printable)

This refreshing cabbage preparation combines crisp vegetables, fragrant herbs, and a bright lemon dressing for a delightful meal.

# What You'll Need:

→ 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 - 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.
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 Advice:

01 -
  • The dressing technique creates a restaurant style emulsion without fancy equipment
  • It actually tastes better after sitting, making it perfect for meal prep or potlucks
  • The fresh mint and parsley combination is so much more than just garnish
02 -
  • I skipped the resting step once and the salad was still good but missing that magical melded flavor that happens after 15 minutes
  • Over salting is easy with raw cabbage—start light because the cabbage releases water as it sits and concentrates the salt
  • The dressing separates quickly so give it a quick whisk before pouring if it has been sitting
03 -
  • Shred the cabbage by hand instead of using a food processor for better texture—machine cut cabbage can get bruised and watery
  • Double the dressing if you plan to refrigerate leftovers because the cabbage soaks it up overnight
  • The salad tastes even better the next day as long as it has not been sitting longer than 24 hours
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