Lebanese Cabbage Salad (Printable)

Vibrant cabbage salad with fresh herbs, vegetables, and tangy lemon dressing—light, crisp, and full of flavor.

# What You Need:

→ Vegetables

01 - 1 small head green cabbage, finely shredded (approximately 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
11 - 0.25 teaspoon freshly ground black pepper

# How-To Steps:

01 - In a large bowl, combine the shredded cabbage, diced tomato, cucumber, and 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 as needed. Serve immediately or chill for 10 to 15 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together in minutes with no cooking, no fuss, and ingredients you probably already have.
  • The lemon and herbs wake up your palate in a way that feels both refreshing and deeply satisfying.
  • It pairs beautifully with rich dishes like grilled lamb or creamy hummus, cutting through heaviness with bright acidity.
  • Leftovers actually taste better the next day once the cabbage softens and soaks up all that garlicky dressing.
02 -
  • Shred the cabbage as thin as possible, thick chunks stay tough and don't absorb the dressing well.
  • Dress the salad right before serving if you want it crisp, or 15 minutes ahead if you prefer it slightly wilted and more mellow.
  • If your lemon is too tart, add a tiny pinch of sugar to balance the acidity without making it sweet.
03 -
  • Use a mandoline to shred the cabbage paper-thin in seconds, just watch your fingers and use the guard.
  • Let the garlic sit in the lemon juice for a few minutes before whisking in the oil, it mellows the raw bite and makes the dressing smoother.
  • If you're making this ahead for a party, keep the dressing separate and toss it together right before serving so the cabbage stays crisp and the herbs stay green.
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