Not your average cabbage coleslaw
Lebanese cabbage salad has always been one of my favorites at my local Mediterranean restaurant. And one I have made a point to replicate so I could eat it any time I wanted! Which was a brilliant idea since I now live an hour and a half from the closest Mediterranean restaurant…
This salad is a great healthy alternative to coleslaw. Made with lemon juice and olive oil instead of mayo, it has a lot fewer calories. And so much flavor you won’t miss the creamy version.
Disclaimer: I am not Lebanese, have never been there, and therefore cannot guarantee its authenticity. I do, however, guarantee it tastes amazing!
Chose your shredding method
This Lebanese cabbage salad takes only minutes to put together. If you can spend a few extra minutes to thinly slice the cabbage by hand or in your food processor, it makes for a superior end product. But you can buy pre-shredded cabbage at the grocery store if time is a precious commodity for you. You have my permission.
I personally prefer the food processor method as it is super fast. Of course, that means extra dish-washing, so make sure you alert your kitchen clean-up staff 😉
Chose your ingredients
Regular green cabbage works great for this Lebanese cabbage salad, but you could use Savoy cabbage as well. Some recipes include a mix of green and red cabbage, which I like too as it brings extra color.
Now, if you are lucky enough to have fresh mint, whether you grow it in your backyard or get it from the store, this Lebanese cabbage salad will taste the way the cabbage Gods intended. But in a pinch, dried mint will do.
The result is so fresh and flavorful! Don’t take my word for it, try this soon!
Try these other recipes:
Lebanese cabbage salad
- 6 cups Green cabbage sliced thin (about 1/2 a large head)
- 2 ea Vine-ripe tomatoes seeded and chopped
- 1/2 ea English cucumber (about same volume as tomatoes)
- 2 ea Green onions sliced
- 1/4 cup Fresh mint chopped (or 1 tbsp dry mint)
- 2 tbsp Lemon juice
- 1 tbsp White wine vinegar
- 3 tbsp Extra virgin olive oil
- 1 tsp Salt or less to taste
- Fresh ground pepper to taste
- Slice cabbage in thin strips and place in a large bowl
- Chop and seed tomatoes, slice cucumber and green oions and add to the bowl
- Add mint, lemon juice, vinegar, salt and pepper and toss.
- For best flavor, prepare a couple hours in advance to let flavors blend and cabbage soften a bit. This will keep well in the refrigerator for 3 to 4 days.