Save My neighbor Rania brought this salad to a summer potluck, and I watched everyone go back for seconds before I even got my first taste. The bowl was nearly empty by the time I reached it, but that one forkful of crisp cabbage soaked in lemony garlic dressing told me everything I needed to know. I asked her for the recipe right there on her porch, and she laughed, saying it was the simplest thing she made. Now it's the dish I turn to when I need something bright and crunchy that actually tastes like more than an afterthought.
I served this at a backyard gathering once, right next to a platter of grilled chicken, and people kept asking if I'd ordered it from a restaurant. There's something about the way the garlic cuts through the olive oil and clings to every shred of cabbage that makes it taste more complicated than it is. One friend even texted me the next day asking for the recipe because she'd been thinking about it all morning.
Ingredients
- Green cabbage: Use a small head and shred it finely so the dressing coats every piece; I like to cut it with a sharp knife rather than a mandoline for better control.
- Tomato: Choose a firm, ripe one that won't water down the salad, and dice it just before tossing so it stays fresh.
- Cucumber: A small cucumber adds crunch without making things soggy; peel it if the skin is tough or bitter.
- Green onions: Slice them thin so their sharpness mellows into the dressing instead of overwhelming the salad.
- Fresh parsley: The flat-leaf kind has more flavor, and chopping it finely releases its oils into every bite.
- Fresh mint leaves: This is what makes the salad taste unmistakably Lebanese; don't skip it or swap it for dried.
- Lemon juice: Freshly squeezed is the only way to go; bottled juice tastes flat and won't give you that bright zing.
- Extra-virgin olive oil: A good fruity oil makes a difference here since it's one of only a few ingredients in the dressing.
- Garlic clove: Mince it as finely as you can so it distributes evenly and doesn't hit you in one big bite.
- Sea salt and black pepper: Season to taste, and don't be shy; cabbage needs a generous hand with salt to bring out its sweetness.
Instructions
- Prep the vegetables:
- Shred the cabbage into thin ribbons and toss it into a large bowl with the diced tomato, cucumber, and sliced green onions. The finer you cut everything, the better the dressing will cling.
- Add the herbs:
- Fold in the chopped parsley and mint, making sure they're evenly distributed so every forkful gets a hit of freshness.
- Make the dressing:
- Whisk together the lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl until it's smooth and emulsified. Taste it before pouring; it should be tangy and slightly salty.
- Toss and coat:
- Pour the dressing over the salad and use tongs to toss everything thoroughly, getting into the bottom of the bowl so nothing is left dry. The cabbage should glisten.
- Taste and serve:
- Adjust the salt or lemon juice if needed, then serve right away or let it chill for 10 to 15 minutes so the flavors can settle in together.
Save The first time I brought this to a family dinner, my cousin said it reminded her of summers in Beirut, even though she'd never been. That's when I realized how much a simple combination of lemon, mint, and cabbage can carry a sense of place and memory, even for people tasting it for the first time.
Serving Suggestions
This salad shines next to anything grilled or roasted, especially lamb kebabs or chicken shawarma. I've also served it alongside falafel wraps, and the crunch plays off the creamy tahini sauce perfectly. It's light enough to be a side but satisfying enough to eat on its own with some warm pita on the side.
Storage and Make-Ahead Tips
You can prep all the vegetables and herbs ahead of time and store them separately in the fridge, then toss everything together with the dressing right before serving. If you have leftovers, they'll keep for a day in the fridge, though the cabbage will soften and the herbs will darken a bit. The flavor will still be good, just not as crisp.
Variations and Add-Ins
I've added toasted pine nuts for a nutty crunch, and it turns the salad into something a little more special. Red cabbage works beautifully if you want more color, and a handful of pomegranate seeds in the fall adds a sweet-tart pop. Some people like to toss in a pinch of sumac for extra tang, and I've even stirred in crumbled feta when I'm not keeping it vegan.
- A handful of toasted slivered almonds adds richness without weighing it down.
- Swap half the cabbage for shredded romaine if you want a softer texture.
- A pinch of red pepper flakes in the dressing gives it a gentle kick.
Save This salad has become my go-to whenever I need something that feels light but doesn't leave me hungry an hour later. It's proof that the best recipes don't need to be complicated, just fresh and full of flavor.
Recipe FAQs
- → Can I prepare this salad ahead of time?
You can shred the vegetables and prepare the dressing up to 4 hours in advance, but combine them just before serving to maintain maximum crispness and prevent the cabbage from becoming soggy.
- → What can I substitute for fresh mint?
Fresh cilantro or dill work well as alternatives to mint. You can also use dried mint, though reduce the amount to about 2 tablespoons and add it to the dressing first to rehydrate.
- → How do I make the cabbage easier to digest?
Slice the cabbage very thinly and massage it with a pinch of salt for 2-3 minutes before adding other ingredients. This breaks down the fibers and makes it more tender and digestible.
- → Can I use a different type of cabbage?
Yes, red cabbage or Napa cabbage work beautifully. Red cabbage adds vibrant color while Napa cabbage offers a more delicate texture and slightly sweeter flavor.
- → What dishes pair well with this salad?
This salad complements grilled meats, shawarma, falafel, hummus, and other Middle Eastern mezze dishes. It also works wonderfully alongside rice pilaf or stuffed grape leaves.
- → How long will leftovers keep?
Store dressed salad in an airtight container in the refrigerator for up to 24 hours. The cabbage will soften over time but remains flavorful. For best results, store dressing separately and combine just before serving.