Save My neighbor Rima showed up one afternoon with a bowl of this salad, apologizing because she said it was "just cabbage." I took one bite and couldn't stop reaching for more. The way the lemon cut through the crunch, how the mint woke up everything else—it wasn't just cabbage at all. She laughed when I asked for the recipe, saying her grandmother would make it every single day in Beirut. Now I understand why.
I brought this to a potluck once, tucked between casseroles and pasta bakes, and watched it disappear first. People kept asking what was in it, surprised that something so simple could taste so alive. One friend said it reminded her of a trip to Lebanon years ago, and suddenly we were all sitting around the table a little longer. Food does that sometimes, pulls memories right out of the air.
Ingredients
- Green cabbage: Shred it as thin as you can manage, the finer it is, the better it soaks up the dressing and the more delicate each bite feels.
- Tomato: Use a ripe one if possible, the juices mix into the dressing and add a subtle sweetness that balances the lemon.
- Cucumber: I like to leave the skin on for color and a little extra crunch, just make sure to dice it small so it blends in.
- Green onions: Slice them thin and use both the white and green parts, they bring a gentle sharpness without overpowering the herbs.
- Fresh parsley: This is not a garnish, it's a main player, so chop it fine and don't be shy with the amount.
- Fresh mint leaves: Mint transforms this from ordinary to unforgettable, it adds a cool brightness that makes every bite feel refreshing.
- Lemon juice: Freshly squeezed is the only way to go, bottled lemon just doesn't have that same zing or fragrance.
- Extra virgin olive oil: A fruity, grassy olive oil makes the dressing sing, this is where quality really shows.
- Garlic clove: Mince it finely or press it, raw garlic gives the salad a little bite that wakes up your palate.
- Sea salt and black pepper: Start with less than you think and taste as you go, the lemon and garlic are bold enough that you don't need much.
Instructions
- Prep the vegetables:
- Shred the cabbage as finely as you can, then toss it into a large bowl with the diced tomato, cucumber, and sliced green onions. The colors alone will make you smile.
- Add the herbs:
- Fold in the chopped parsley and mint gently, letting them settle into the vegetables without bruising the leaves. The scent at this stage is incredible.
- 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 on your finger, it should be tangy, garlicky, and just right.
- Dress the salad:
- Pour the dressing over the vegetables and toss everything thoroughly, making sure every shred of cabbage gets coated. Use your hands if you need to, it's the best way to feel when it's evenly mixed.
- Taste and serve:
- Adjust the salt or lemon if needed, then serve right away or let it chill for 10 to 15 minutes. Either way, it's going to be fantastic.
Save The first time I served this at a family dinner, my uncle—who never comments on salads—asked for seconds. He said it reminded him of summer evenings in the village, when his aunt would make something similar and they'd eat it outside under the grapevines. I realized then that this salad carries more than flavor, it carries place and memory, and somehow that makes it taste even better.
What to Serve It With
This salad is perfect alongside grilled meats, roasted lamb, or even a simple plate of falafel and hummus. I've also eaten it on its own for lunch with some warm pita, and it felt like exactly enough. The brightness cuts through rich or fatty dishes beautifully, so it's a natural partner for anything off the grill.
How to Store Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to a day. The cabbage will soften a bit and release some moisture, but it still tastes good, just a little less crisp. I usually drain off any extra liquid before serving it again, and sometimes I'll add a squeeze of fresh lemon to perk it back up.
Simple Ways to Change It Up
You can swap in red cabbage for a gorgeous purple hue, or add a handful of toasted pine nuts or slivered almonds for extra crunch and richness. Sometimes I'll toss in a few sliced radishes for a peppery bite, or add a pinch of sumac to the dressing for a deeper, more authentic Lebanese flavor.
- Try adding crumbled feta if you're not keeping it vegan, it adds a creamy, salty contrast.
- A handful of pomegranate seeds in the fall makes it feel festive and adds little bursts of sweetness.
- If you like heat, a finely chopped green chili or a pinch of red pepper flakes in the dressing works beautifully.
Save This salad has become my go to whenever I need something fresh, fast, and full of life. I hope it finds a place at your table, too.
Cooking Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to 4 hours ahead. Toss them together just before serving to maintain the cabbage's crisp texture and prevent wilting.
- → What can I substitute for fresh mint?
Fresh cilantro works well as a substitute, or you can use all parsley. Dried mint isn't recommended as it lacks the bright, fresh flavor essential to this salad.
- → How long does this salad keep in the refrigerator?
Store leftovers in an airtight container for up to 2 days. The salad will soften slightly as the cabbage releases moisture, but the flavors continue to develop beautifully.
- → Can I use red cabbage instead of green?
Absolutely! Red cabbage adds beautiful color and works perfectly. 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 meats, shawarma, falafel, hummus platters, and kebabs. It's also delicious alongside rice dishes or stuffed grape leaves for a complete Lebanese meal.
- → Do I need to salt the cabbage before making the salad?
No, salting isn't necessary. The dressing provides enough seasoning, and skipping this step keeps the cabbage crisp and prevents excess water from diluting the dressing.