Lebanese Cabbage Salad

My neighbor Rania taught me this salad on a sweltering July afternoon when I'd run out of ideas for anything cool and crisp. She laughed at my wilted lettuce and told me cabbage was the real hero of summer—it stayed crunchy no matter how long it sat. We chopped everything right there on her balcony, the scent of mint and lemon cutting through the heat. I've made it at least twice a week ever since, and every time I slice into that tight, pale green head, I think of her kitchen shears and that easy confidence.

I brought this salad to a potluck once, worried it would look too plain next to all the casseroles and dips. But people kept coming back for seconds, asking what made it so addictive. One friend said it tasted like sunshine in a bowl, which made me laugh, but I knew exactly what she meant. It's the kind of dish that doesn't announce itself but somehow disappears first.

Ingredients

• Green cabbage: Choose a tight, heavy head with crisp outer leaves, and shred it as thin as you can manage—the finer the cut, the better it holds the dressing.
• Tomato: A ripe, juicy tomato adds sweetness and color, but if yours is mealy, skip it or swap in cherry tomatoes for guaranteed flavor.
• Cucumber: English or Persian cucumbers work best because they have fewer seeds and stay crunchy longer without turning watery.
• Green onions: The mild bite balances the sweetness of the cabbage, and the green tops add a pop of color that makes the whole bowl look alive.
• Fresh parsley: Flat-leaf parsley has more flavor than curly, and chopping it fine releases those grassy, peppery notes that tie everything together.
• Fresh mint leaves: This is the ingredient that makes people stop and ask what's different—use it generously, because dried mint won't give you that bright, cooling effect.
• Lemon juice: Freshly squeezed is non-negotiable here, bottled juice tastes flat and won't give you that zingy sharpness.
• Extra-virgin olive oil: A fruity, good-quality oil makes the dressing silky and rounds out the acidity of the lemon.
• Garlic clove: One small clove minced fine adds warmth without overpowering the fresh herbs, but if you're sensitive, start with half.
• Sea salt and black pepper: Season generously, because cabbage needs a bold hand to wake up its mild sweetness.

Instructions

Prep the vegetables:

Shred the cabbage as thin as possible using a sharp knife or mandoline, then toss it into your largest bowl with the diced tomato, cucumber, and sliced green onions. The finer you cut everything, the more the flavors will blend and cling to each bite.

Add the herbs:

Scatter the chopped parsley and mint over the vegetables and give it all a gentle toss with your hands so the herbs distribute evenly. Don't skip this step, the herbs are what transform plain cabbage into something you'll crave.

Make the dressing:

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until the mixture emulsifies into a smooth, tangy dressing. Taste it and adjust the salt or lemon if it needs more punch.

Dress the salad:

Pour the dressing over the salad and toss everything thoroughly, using salad tongs or your hands to make sure every shred of cabbage gets coated. The cabbage will start to soften slightly as it absorbs the dressing, which is exactly what you want.

Serve or chill:

Taste and add more salt or lemon if needed, then serve immediately for maximum crunch, or let it chill in the fridge for 10 to 15 minutes so the flavors marry. Either way, it's going to be delicious.

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I served this at a barbecue last summer, and my cousin—who swore he hated cabbage—went back for thirds. He said it didn't taste like coleslaw or anything heavy, just clean and bright. Watching him pile it onto his plate next to the grilled chicken made me realize this salad doesn't need to compete, it just quietly makes everything else taste better.

How to Store and Keep It Fresh

If you have leftovers, store the salad in an airtight container in the fridge for up to two days, though it's best on day one. The cabbage will soften slightly and the flavors will deepen, which some people actually prefer. Just give it a quick toss and a squeeze of fresh lemon before serving again to wake it back up.

What to Serve It With

This salad shines next to grilled lamb, chicken shawarma, or crispy falafel, but I've also eaten it on its own for lunch with a piece of warm pita. It's light enough to pair with rich, spiced dishes but satisfying enough to stand alone when you want something simple and refreshing. One time I served it alongside roasted eggplant and tahini, and the combination felt like a complete meal.

Simple Variations to Try

You can swap red cabbage for green to add a gorgeous purple hue, or toss in a handful of toasted pine nuts or slivered almonds for extra crunch and richness. I've also added thinly sliced radishes when I had them on hand, and the peppery bite was a nice surprise. If you want a little sweetness, a handful of pomegranate seeds in the fall makes it festive and beautiful.

• Try adding a pinch of sumac to the dressing for a tangy, floral note that's very traditional.
• If you like heat, a finely chopped green chili or a pinch of red pepper flakes will give it a subtle kick.
• For a heartier version, toss in some cooked chickpeas or white beans to make it more of a main dish.

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This salad has become my go-to whenever I need something quick, colorful, and full of life. It's the kind of recipe that reminds you how good simple food can be when every ingredient gets to shine.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can prepare all ingredients and store them separately. Add the dressing just before serving to maintain the cabbage's crispness and prevent wilting.

→ What can I substitute for fresh mint?

Fresh cilantro or basil work well as alternatives. Dried mint can be used in a pinch, but use only 1-2 tablespoons as the flavor is more concentrated.

→ How do I make the cabbage easier to digest?

Massage the shredded cabbage with a pinch of salt for 2-3 minutes before adding other ingredients. This softens the texture and makes it gentler on the digestive system.

→ Can I use red cabbage instead of green?

Absolutely! Red cabbage adds beautiful color and slightly sweeter flavor. You can also use a combination of both green and red cabbage for visual appeal.

→ What dishes pair well with this salad?

This salad complements grilled lamb, chicken shawarma, falafel, hummus, and other Middle Eastern dishes. It also works wonderfully alongside roasted vegetables or as part of a mezze platter.

→ How long will leftovers keep?

Store dressed salad in an airtight container in the refrigerator for up to 1 day. The cabbage will soften over time but remains flavorful. Undressed salad keeps for 2-3 days.