Lebanese Cabbage Salad (Printable)

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

# What you'll need:

→ Vegetables

01 - 1 small head green cabbage, finely shredded (about 1.3 pounds)
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, or to taste
11 - 0.25 teaspoon freshly ground black pepper

# Method:

01 - In a large bowl, combine the shredded cabbage, diced tomato, cucumber, and green onions. Add the chopped parsley and mint, and toss gently to mix.
02 - In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until well blended.
03 - Pour the dressing over the salad and toss thoroughly to coat all the vegetables and herbs. Taste and adjust seasoning if needed. Serve immediately, or chill for 10 to 15 minutes to let the flavors meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can make it while something else is cooking or right before guests arrive.
  • The flavors actually improve as it sits, so you can prep it ahead and let it get better on its own.
  • One bite tells you exactly why it shows up on tables across Lebanon—it's that good and that simple.
02 -
  • Don't dress the salad too far in advance if you love crunch, because the salt and acid will soften the cabbage—but if you like it tender and blended, make it 30 minutes ahead.
  • The herbs are not a garnish; they're essential to the flavor profile, so don't skimp on them or use dried herbs as a substitute.
03 -
  • If your lemon isn't as juicy as you'd hoped, roll it on the counter under your palm before cutting—it releases more juice and makes a difference.
  • Let the dressing sit for a few minutes after whisking so the garlic and salt start to mellow and blend; a rushed dressing tastes sharp and one-note.
Return