Lebanese Cabbage Salad

My neighbor Samira brought this salad to a summer potluck, and I watched everyone go back for seconds before the grilled kebabs were even ready. The cabbage stayed impossibly crisp even after sitting out, and the lemon dressing had this brightness that made everything else on the table taste richer by contrast. She laughed when I asked for the recipe, saying it was just what her mother threw together on busy weeknights. I've been making it ever since, and it's become my go-to whenever I need something fast, crunchy, and unapologetically fresh.

I made this for a backyard dinner last spring when I had too many people and not enough time. While the chicken marinated, I shredded the cabbage with my sharpest knife and let my daughter tear the mint leaves with her hands. The salad was ready before the coals were hot, and by the time we sat down, the flavors had melded into something even better. One friend asked if I'd added sumac, which I hadn't, but the tartness from the lemon gave it that same tangy backbone.

Ingredients

• Green cabbage: Use the small, tight heads for the sweetest flavor, and shred it as thin as you can so the dressing clings to every ribbon.
• Tomato: A ripe, firm tomato adds just enough juice without making the salad soggy, and I always seed mine to keep things crisp.
• Cucumber: Persian cucumbers work beautifully here because they're less watery and have almost no seeds.
• Green onions: Slice them thin and use both the white and green parts for a mild, sweet bite that doesn't overpower.
• Fresh parsley: Flat-leaf parsley has the best flavor, and I chop it finely so it distributes evenly instead of clumping.
• Fresh mint leaves: Mint brings a coolness that balances the garlic, and tearing it by hand releases more of its oils than chopping.
• Lemon juice: Freshly squeezed is non-negotiable, because bottled lemon juice tastes flat and won't give you that bright, zingy finish.
• Extra-virgin olive oil: Use a fruity, peppery olive oil that you'd be happy to taste on its own.
• Garlic clove: One clove is enough to add depth without making the dressing harsh, and mincing it finely helps it blend smoothly.
• Sea salt and black pepper: Season to taste, but remember the lemon juice will amplify the salt, so start light and adjust at the end.

Instructions

Combine the vegetables:

In a large bowl, toss together the shredded cabbage, diced tomato, cucumber, and green onions until they're evenly mixed. The cabbage should form the base, with the other vegetables scattered throughout for color and texture.

Add the herbs:

Fold in the chopped parsley and mint, using your hands or tongs to distribute them gently without bruising the leaves. The herbs should coat the vegetables lightly, not sit in clumps at the bottom.

Make the dressing:

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until the mixture emulsifies and looks creamy. Taste it on a piece of cabbage to check the balance before pouring it over the whole salad.

Dress and toss:

Pour the dressing over the salad and toss thoroughly, making sure every shred of cabbage gets coated. Use tongs or your hands to lift from the bottom so the dressing doesn't pool.

Adjust and serve:

Taste the salad and add more salt, pepper, or lemon juice if needed. Serve it right away for maximum crunch, or let it chill for 10 to 15 minutes if you want the flavors to deepen.

Save

The first time I served this alongside grilled lamb, my father-in-law, who rarely compliments food, asked for the recipe to take home. He said it reminded him of the salads his grandmother used to make in Beirut, simple and clean, with nothing to hide behind. That moment made me realize how much power there is in a dish that doesn't try too hard, that just lets fresh ingredients speak for themselves.

Serving Suggestions

This salad works beautifully as a side for grilled meats, roasted chicken, or falafel, but I've also eaten it on its own for lunch with warm pita and a smear of hummus. The crunch and acidity cut through rich, fatty dishes, and the herbs add a freshness that makes everything on the plate taste more vibrant. If you're serving it at a gathering, put it out early because it holds up better than most salads and actually improves as it sits for a few minutes.

Storage and Make-Ahead Tips

You can prep all the vegetables and herbs up to a day ahead and store them separately in the fridge, but don't mix them or add the dressing until you're ready to serve. The dressing can be whisked together and kept in a jar for up to three days, just give it a good shake before using. Leftovers will last in the fridge for a day, but the cabbage will soften and the herbs will darken, so this is really a salad best enjoyed fresh.

Variations and Additions

I've added toasted pine nuts for a nutty richness, and crumbled feta when I'm not keeping it vegan, both of which turn this into more of a main course. Red cabbage makes it look stunning and adds a slight sweetness, and a handful of pomegranate seeds in the fall brings little bursts of tartness that play off the lemon beautifully.

• Toss in a handful of toasted slivered almonds or sunflower seeds for extra crunch and protein.
• Swap half the cabbage for thinly sliced kale if you want something heartier that holds up even longer.
• Add a pinch of ground sumac or a drizzle of pomegranate molasses to the dressing for a more complex, tangy finish.

Save

This salad has taught me that the best recipes are often the ones that don't ask much of you, just good ingredients and a little care. Keep it in your rotation, and you'll always have something bright and satisfying to pull together when time is short.

Recipe Q&A

→ Can I prepare this salad ahead of time?

You can shred the cabbage and chop the vegetables up to 4 hours ahead, storing them separately in the refrigerator. Add the dressing just before serving to maintain maximum crispness and prevent the cabbage from becoming soggy.

→ What can I substitute for fresh mint?

Fresh cilantro works beautifully as a substitute for mint, giving the salad a different but equally authentic Middle Eastern flavor. You can also increase the parsley to 1.5 cups if you prefer to omit mint entirely.

→ How do I make the cabbage extra crispy?

After shredding the cabbage, soak it in ice water for 10-15 minutes, then drain thoroughly and pat dry with a clean kitchen towel. This technique firms up the cabbage and enhances its crunch.

→ Can I use red cabbage instead of green?

Absolutely! Red cabbage adds beautiful color and works perfectly in this salad. It has a slightly earthier flavor and the same satisfying crunch. You can also use a mix of both red and green cabbage for visual appeal.

→ What dishes pair well with this salad?

This salad complements grilled chicken, lamb kebabs, falafel, shawarma, and other Middle Eastern mains. It also works wonderfully alongside hummus, baba ganoush, and warm pita bread as part of a mezze spread.

→ How long will leftovers stay fresh?

Once dressed, the salad is best consumed within 24 hours. The cabbage will begin to soften and release water after that. For longer storage, keep the dressing separate and combine just before serving.