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

# How-To Steps:

01 - In a large bowl, combine the shredded cabbage, diced tomato, cucumber, and sliced green onions.
02 - Add the chopped parsley and mint to the vegetable mixture and gently toss to combine.
03 - In a small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, sea salt, and black pepper until well emulsified.
04 - Pour the prepared dressing over the salad and toss thoroughly to coat all vegetables and herbs evenly.
05 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 10 to 15 minutes to allow flavors to develop.

# Expert Tips:

01 -
  • It delivers that satisfying crunch you crave without any cooking, perfect when the kitchen feels too hot to turn on a single burner.
  • The lemon and mint wake up your palate in a way that makes you forget youre eating something this simple and healthy.
02 -
  • If you dress the salad more than an hour ahead, the cabbage will start weeping and turn soggy, so keep the vegetables and dressing separate until youre ready to serve.
  • Mincing the garlic too coarse leaves you with sharp, raw bites that sting, but if you mash it into a paste with the side of your knife, it melts into the dressing.
03 -
  • Let the minced garlic sit in the lemon juice for five minutes before adding the oil, this mellows the raw bite and infuses the acid with flavor.
  • If youre serving this at a picnic or potluck, pack the dressing separately and toss it with the vegetables right before serving to keep everything crisp.
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