Lebanese Cabbage Salad (Printer View)

Crisp cabbage tossed with fresh herbs, cucumber, tomato, and tangy lemon dressing. Vegan and refreshing.

# Components:

→ Vegetables

01 - 1 small head green cabbage, finely shredded (about 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

# Method:

01 - In a large mixing bowl, combine the shredded cabbage, diced tomato, cucumber, and green onions.
02 - Add the chopped parsley and mint, and toss gently to mix all components together.
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 Advice:

01 -
  • Quick and Easy: Ready in just 15 minutes with no cooking required.
  • Diet-Friendly: Naturally vegan, gluten-free, and dairy-free.
  • Versatile: Works perfectly as a light main course or a refreshing side dish for grilled proteins.
02 -
  • Always use freshly squeezed lemon juice for the brightest flavor profile.
  • Finely chop the fresh parsley and mint to ensure they distribute evenly without overpowering the other vegetables.
  • If adding nuts for crunch, check for allergies and add them at the very last second to keep them crisp.
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