Lebanese Cabbage Salad (Printable Version)

This refreshing Lebanese cabbage salad combines crisp cabbage, fresh herbs, and a zesty lemon dressing for a light, flavorful dish.

# 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

# How to Make It:

01 - In a large bowl, combine the shredded cabbage, diced tomato, cucumber, and green onions.
02 - Add the chopped parsley and mint, then toss gently to mix evenly.
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 10–15 minutes to allow the flavors to meld together.

# Expert Advice:

01 -
  • The combination of mint and parsley creates this bright, almost perfumed freshness that wakes up your whole palate
  • It actually gets better after sitting for 15 minutes, making it perfect for meal prep or makeahead gatherings
02 -
  • Dont skip the resting time, the cabbage needs those minutes to soften and really drink in the dressing
  • The salad keeps well for 2 days in the fridge, though the cabbage will continue to soften over time
03 -
  • Use a mandoline if you want perfectly uniform cabbage shreds, though a sharp knife and patience work just fine
  • If making ahead, dress it at least 15 minutes before serving so the flavors can wake up again
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