Save My neighbor Rania once brought this salad to a summer potluck, and I watched it disappear in minutes while heavier dishes sat untouched. The crunch was audible across the table. She laughed and said it was just cabbage, but I knew better after one bite. I asked for the recipe that night, scribbling it on a paper napkin under the porch light.
I started making this salad every Friday when my in-laws visited, because my father-in-law would always ask if I had made the green one. He meant this. One evening he told me it reminded him of his grandmother's kitchen in Tripoli, and I realized food has a way of carrying people home. Now I make extra and send a container back with them every time.
Ingredients
- Green cabbage: Choose a tight, heavy head with crisp outer leaves, and shred it as thin as you can manage for the best texture.
- Tomato: A ripe, firm tomato adds sweetness and juice without making the salad soggy if you serve it right away.
- Cucumber: I like to use the smaller Lebanese cucumbers for their crunch and mild flavor, but any variety works.
- Green onions: Slice them thin so they distribute evenly and add a gentle sharpness without overpowering the herbs.
- Fresh parsley: Flat-leaf parsley has more flavor than curly, and you need a full cup because it really defines this salad.
- Fresh mint leaves: Mint brings a cooling brightness that balances the garlic and lemon beautifully.
- Lemon juice: Freshly squeezed is essential here, bottled lemon juice tastes flat and artificial in comparison.
- Extra-virgin olive oil: Use a good quality oil because you will taste it, something fruity and smooth works best.
- Garlic clove: One small clove is enough to add depth without turning the salad into a garlic showcase.
- Sea salt: Season to taste, but start with half a teaspoon and build from there.
- Black pepper: Freshly ground pepper adds a subtle warmth that ties the dressing together.
Instructions
- Prep the vegetables:
- Shred the cabbage as thinly as possible using a sharp knife or mandoline, then dice the tomato and cucumber into small, bite-sized pieces. Toss everything into a large bowl with the sliced green onions and take a moment to admire the colors.
- Add the herbs:
- Chop the parsley and mint finely, then fold them gently into the vegetables. The herbs should coat everything lightly, not clump in one spot.
- Make the dressing:
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until it emulsifies into a smooth, pale yellow dressing. Taste it on a piece of cabbage to check the balance.
- Toss and serve:
- Pour the dressing over the salad and use your hands or tongs to toss everything thoroughly, making sure every shred of cabbage gets coated. Serve it right away for maximum crunch, or let it chill briefly if you prefer the flavors more blended.
Save One afternoon I made this salad for a friend recovering from surgery, and she called me later to say it was the first thing that tasted like something in days. She said the mint and lemon made her feel alive again. I have thought about that call every time I make it since, how something so simple can matter so much.
Choosing Your Cabbage
The cabbage is the backbone here, so pick one that feels heavy for its size and has tightly packed leaves with no browning at the edges. I learned the hard way that a loose, light head will taste woody and dry no matter how good your dressing is. Green cabbage is traditional, but red cabbage works too and turns the whole salad a gorgeous purple if you are feeling adventurous. Just remember that red cabbage is slightly tougher, so shred it even thinner.
Herb Proportions Matter
The first time I made this, I skimped on the parsley because I thought a quarter cup would be enough. The salad tasted flat and forgettable. Rania had warned me to use a full cup, and when I finally listened, the salad came alive with green freshness. Mint is just as important, it cuts through the richness of the olive oil and makes every bite feel lighter. Do not skip either herb or try to substitute dried versions, they will not give you the same vibrant result.
Serving and Storing
This salad shines as a side dish next to grilled chicken, lamb kebabs, or crispy falafel, but I have also eaten it as a light lunch with warm pita and hummus. If you have leftovers, store them undressed in the fridge and add the dressing right before serving the next day. The cabbage will keep its crunch for up to two days if you treat it gently.
- Add toasted pine nuts or slivered almonds for extra texture and richness.
- A handful of pomegranate seeds in fall or winter adds a sweet-tart pop.
- For a heartier version, toss in some cooked chickpeas or crumbled feta if you are not keeping it vegan.
Save This salad has become my go-to whenever I need something quick, healthy, and crowd-pleasing. It reminds me that the best recipes are often the simplest ones, built on fresh ingredients and a little bit of care.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare it up to 2 hours in advance. Add the dressing just before serving to keep the cabbage crisp and prevent wilting.
- → What can I substitute for fresh mint?
Fresh cilantro or additional parsley work well. Dried mint can be used in a pinch, but use only 1-2 tablespoons as it's more concentrated.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 24 hours. The salad may release some liquid, so drain before serving if needed.
- → Can I use red cabbage instead?
Absolutely! Red cabbage adds a beautiful purple color and slightly earthier flavor. You can also use a mix of green and red cabbage for visual appeal.
- → What dishes pair well with this salad?
It complements grilled meats, falafel, shawarma, kebabs, and other Middle Eastern dishes. It also works wonderfully as a light lunch on its own.
- → How can I add more protein?
Top with grilled chicken, chickpeas, crumbled feta cheese, or toasted nuts like pine nuts or almonds for added protein and texture.