Save My neighbor Rima showed up one afternoon with a bowl covered in foil, insisting I try what she called the simplest salad in the world. I was skeptical until I took the first bite—crisp cabbage, bright lemon, and a flood of mint that tasted like summer itself. She laughed at my surprise and said her mother made it every single day in Beirut, no matter the season. I borrowed her recipe on a scrap of paper that same evening. Now it lives on a stained index card tucked inside my favorite cookbook, and I make it whenever I need something clean, bright, and utterly effortless.
I brought this salad to a potluck once, worried it looked too plain next to the casseroles and layered dips. By the end of the night, my bowl was scraped clean and three people asked for the recipe. One friend texted me the next morning saying she'd made it for breakfast with leftover pita, which honestly sounds perfect. It taught me that sometimes the simplest things are what people crave most, especially when everything else on the table is competing for attention.
Ingredients
- Green cabbage: Choose a firm, heavy head with tightly packed leaves, and shred it as thin as you can for the best texture and bite.
- Tomato: A ripe, juicy tomato adds sweetness and moisture, but if yours is mealy, leave it out rather than compromise the salad.
- Cucumber: I peel mine in stripes for a prettier look, and the seeds are fine to leave in unless the cucumber is old and watery.
- Green onions: Slice them thin so they distribute evenly, and don't skip the light green parts—they have the best flavor.
- Fresh parsley: Flat-leaf parsley works best here, and it should be chopped fine so it clings to the cabbage rather than clumping.
- Fresh mint leaves: This is what makes the salad sing, so use real mint, not dried, and chop it at the last minute to keep it bright.
- Lemon juice: Freshly squeezed is non-negotiable, bottled lemon juice tastes flat and bitter in a salad this simple.
- Extra-virgin olive oil: A fruity, peppery olive oil makes all the difference, this is not the place for bland or old oil.
- Garlic clove: One clove is enough for a gentle punch, but if you love garlic like I do, add a second and don't apologize.
- Sea salt and black pepper: Season generously, cabbage needs more salt than you think to bring out its natural sweetness.
Instructions
- Prep the vegetables:
- Shred the cabbage as finely as you can with a sharp knife or mandoline, then toss it into a large bowl with the diced tomato, cucumber, and green onions. The key is getting everything into uniform pieces so each bite is balanced and nothing dominates.
- Add the herbs:
- Scatter the chopped parsley and mint over the vegetables and toss gently with your hands to distribute them evenly. I like to save a pinch of mint to sprinkle on top right before serving—it makes the salad look alive.
- Make the dressing:
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until it emulsifies into a smooth, tangy dressing. Taste it on a piece of cabbage to check the balance, you want bright acidity with just enough oil to coat.
- Dress and toss:
- Pour the dressing over the salad and toss thoroughly, using tongs or your hands to make sure every shred of cabbage gets coated. Don't be shy here, the cabbage can handle vigorous tossing and it helps the flavors meld.
- Adjust and serve:
- Taste and add more salt, lemon, or pepper as needed, then serve immediately for maximum crunch or chill briefly to let the flavors deepen. I prefer it cold from the fridge on a hot day, but room temperature works beautifully too.
Save I made this salad the night my friend came over after a long, hard week, and we sat on the porch eating it straight from the bowl with forks. She said it tasted like hope, which made us both laugh, but I knew exactly what she meant. Sometimes food doesn't need to be fancy or complicated to feel like exactly what you need. It just has to be honest, bright, and made with a little bit of care.
Serving Suggestions
This salad shines alongside grilled lamb kebabs, roasted chicken, or crispy falafel, where its acidity cuts through richness and refreshes your palate between bites. I also love it stuffed into warm pita with hummus for a quick, satisfying lunch that feels much fancier than the effort required. On its own with a handful of toasted pine nuts scattered on top, it becomes a light dinner that doesn't leave you feeling heavy or sluggish.
Storage and Leftovers
Store any leftover salad in an airtight container in the fridge for up to two days, though the cabbage will soften and the herbs will darken slightly. I actually prefer it the next day when the flavors have had time to marry and the cabbage has absorbed more of the lemony dressing. If you know you'll have leftovers, consider dressing only the portion you plan to eat immediately and keeping the rest undressed in the fridge.
Variations and Additions
Red cabbage makes a stunning purple variation that tastes just as good and looks gorgeous on a buffet table or at a picnic. You can add a handful of toasted slivered almonds or pine nuts for crunch, or toss in some crumbled feta if you're not keeping it vegan. A pinch of sumac sprinkled on top adds a gorgeous tangy pop and makes it feel even more authentic.
- Swap mint for fresh cilantro if that's what you have on hand, the flavor shifts but stays bright and herbal.
- Add thinly sliced radishes for extra crunch and a peppery bite that plays well with the lemon.
- Toss in a handful of pomegranate seeds in the fall for little bursts of sweetness that contrast beautifully with the savory dressing.
Save This salad has become my go-to whenever I need something quick, healthy, and deeply satisfying without turning on the stove. It reminds me that the best recipes are often the ones passed along with love, scribbled on scraps of paper, and made over and over until they become part of your own story.
Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare the vegetables and herbs up to 4 hours in advance and store them separately. Add the dressing just before serving to maintain maximum crispness and prevent the cabbage from becoming soggy.
- → What can I substitute for fresh mint?
If fresh mint isn't available, you can use cilantro or increase the amount of parsley. However, mint provides a distinctive freshness that's characteristic of Lebanese cuisine, so it's worth seeking out if possible.
- → How do I store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad may release some liquid and soften slightly, but it will still be flavorful. Drain excess liquid before serving.
- → Can I add protein to make this a complete meal?
Absolutely! Top the salad with grilled chicken, shrimp, chickpeas, or crumbled feta cheese. You can also serve it alongside falafel or shawarma for a more substantial Lebanese-inspired meal.
- → What type of cabbage works best?
Green cabbage is traditional and provides a mild, slightly sweet flavor with excellent crunch. Red cabbage can be substituted for a more colorful presentation, though it may bleed slightly into the dressing. Napa cabbage offers a more delicate texture.
- → How can I adjust the dressing to my taste?
Start with the recipe as written, then adjust to preference. Add more lemon juice for extra tang, increase olive oil for richness, or add a pinch of sumac for authentic Lebanese flavor. A small amount of pomegranate molasses can add sweet-tart complexity.