Lebanese Cabbage Salad (Print Version)

Crisp cabbage with fresh herbs, tomatoes, and cucumber in a bright lemon-garlic dressing. Vegan and refreshing.

# Components:

→ Vegetables

01 - 1 small head green cabbage, finely shredded (about 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

# Directions:

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 gently toss to combine all ingredients.
03 - In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until well emulsified.
04 - Pour the dressing over the salad and toss thoroughly to evenly coat all vegetables and herbs.
05 - Taste the salad and adjust seasoning as needed. Serve immediately, or refrigerate for 10 to 15 minutes to allow flavors to develop.

# Expert Advice:

01 -
  • Ready in 15 minutes, no cooking required, which means you can make it while something else is finishing up.
  • The fresh herbs and lemon make it taste expensive and carefully made, even though it costs almost nothing.
  • It stays good for days in the fridge, making it perfect for meal prep or bringing to gatherings.
02 -
  • Don't dress the salad hours in advance, the cabbage will release water and everything becomes limp and sad by dinner time.
  • The secret to keeping everything crisp is to shred and chop just before dressing, not before, which changes everything about the outcome.
03 -
  • Chill your salad bowl in the refrigerator for five minutes before assembling, it keeps everything crisp and cold longer.
  • The dressing tastes best when the garlic has had a minute to infuse into the lemon juice, so make it first and let it sit while you chop vegetables.
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