This bright and refreshing Lebanese cabbage salad is made with shredded cabbage, lemon, mint, and garlic. It’s a quick and easy side salad perfect for serving with chicken, beef or shrimp.
There’s something so simple yet irresistible about a crisp, lemony cabbage salad, especially when it reminds me of the fresh, vibrant dishes I grew up eating! This Lebanese Cabbage Salad is one of those sides I find myself making on repeat, whether I’m serving it with grilled chicken shawarma or next to my favorite Middle-Eastern mains. It’s bright, refreshing, and pairs beautifully with everything from hearty stews to lighter weeknight meals. If you love the flavors in my Lebanese Tabbouleh or Fattoush Salad, this is another must-try addition to your rotation.
Ingredients
- Cabbage: Hearty, crunchy, and mild in flavor, I usually use green cabbage.
- Dried mint: More intense and slightly less sweet than fresh mint, it’s a classic flavor in Middle-Eastern cuisine.
- Lemon: Fresh lemon juice pairs with olive oil to dress this simple slaw.
- Parsley: Slightly pepper and lemony in flavor.
- Garlic: Aromatic, pungent, and slightly nutty in flavor, garlic is a staple in most salad dressings.
How to Make Lebanese Cabbage Salad
Step 1. Start by shredding your cabbage with a sharp knife or using a mandoline.
Step 2. Then add the cabbage to a large bowl along with the dried mint and fresh parsley.
Step 3. Use a microplane or garlic press to add fresh garlic to the salad, and season with salt and pepper.
Step 4. Finish with olive oil and lemon juice, then toss until well combined.
Serve and enjoy your Lebanese Cabbage Salad!
More Exciting Salad Recipes
- Spicy Asian Coleslaw
- Lebanese Fattoush Salad
- Roasted Beet Salad with Labneh
- Farro Greek Salad with Feta and Dill
- Caprese Quinoa Salad
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Ingredients Â
InstructionsÂ
- Place all ingredients in a large bowl and toss well to combine. Check for seasoning and adjust to taste adding more lemon, garlic or salt if needed.
Liz’s Notes
Nutrition
Frequently Asked Questions
Lebanese cabbage salad is lighter and brighter than classic coleslaw. Instead of creamy mayo, it uses a simple mix of lemon juice, olive oil, garlic, and mint for a fresh, tangy flavor that pairs well with grilled meats, Mediterranean dishes, or everyday meals.
Green cabbage is the traditional choice because it stays crisp and holds up well to the lemony dressing. You can also use savoy cabbage or a mix of green and purple cabbage for extra color and crunch.
Yes! This salad actually gets better after it sits for 15-30 minutes, allowing the cabbage to soften slightly and absorb the dressing. For best texture, enjoy within 24 hours. If prepping ahead, keep the dressing separate until serving.
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