Lebanese Cabbage Salad

# What You'll Need:

→ Vegetables

01 - 1 small head green cabbage (about 1.3 lbs), finely shredded

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, or to taste

11 - 0.25 teaspoon freshly ground black pepper

# How To Make It:

01 - In a large bowl, combine the shredded cabbage, diced tomato, cucumber, and green onions. Add the chopped parsley and mint, and toss gently to mix.

02 - In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until well blended.

03 - Pour the dressing over the salad and toss thoroughly to coat all the vegetables and herbs. Taste and adjust seasoning if needed. Serve immediately, or chill for 10–15 minutes to let the flavors meld.

# Expert Insights:

01 -

It stays crisp for hours without wilting, so you can prep ahead without worry.
The lemon dressing is so bright it wakes up your palate between rich bites.
Every ingredient is something you probably already have, no specialty store trip needed.
It takes less time to make than it does to set the table.

02 -

Do not dress this salad more than an hour before serving, or the cabbage will release water and turn limp.
If your cabbage tastes bitter, soak the shredded pieces in ice water for ten minutes, then drain and pat dry before mixing.
Always mince the garlic finely or use a press, large chunks will overpower the delicate balance of the dressing.

03 -