Lebanese Cabbage Salad (Printer-Friendly)

Vibrant 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 (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 mixing bowl, combine the shredded cabbage, diced tomato, cucumber, and sliced green onions.
02 - Add the chopped parsley and mint to the vegetable mixture and toss gently to combine.
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 vegetables and herbs evenly.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 10 to 15 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes, no cooking required, making it perfect for unexpected guests or when you need something fresh and healthy fast.
  • The lemon dressing wakes up every vegetable, and the herbs make you taste why fresh matters more than any fancy ingredient ever could.
  • One bowl feeds four people generously, and it tastes even better if you let it sit a bit, so the flavors actually get to know each other.
02 -
  • Don't dress this salad more than 30 minutes before serving or the cabbage starts to wilt into submission, losing that essential crunch that makes the whole thing work.
  • Fresh herbs make or break this—if your parsley and mint smell faint or look tired, the salad will taste tired too, so really smell them before you commit.
03 -
  • Shred the cabbage as thin as you can manage without your fingers getting too close to the blade—a mandoline works beautifully here if you have one and aren't afraid of it.
  • Mince your garlic fine enough to disappear into the dressing instead of leaving little chunks that surprise you with a raw bite.
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