Lebanese Cabbage Salad

Lebanese Cabbage Salad

Crisp green cabbage tossed with herbs and a bright lemon sumac dressing

Prep

15 mins

Rest

5 mins

Serves

4 to 6

Difficulty

Easy

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Ingredients

• 700 to 750 g green cabbage, finely sliced
• One third cup chopped parsley, about 25 g
• One quarter cup chopped mint, about 10 g
• 2 tablespoons sliced green onion
• 1 garlic clove, minced

Dressing

• One quarter cup lemon juice, about 1 lemon
• 1 teaspoon sumac
• 1 teaspoon cooking salt
• One third cup olive oil

Method

1. Add the sliced cabbage, parsley, mint, green onion, and garlic to a large bowl.
2. In a small bowl, whisk together the lemon juice, sumac, salt, and olive oil.
3. Pour the dressing over the cabbage mixture and toss well until evenly coated.
4. Taste and adjust seasoning if needed.
5. Serve immediately or after a short rest for softer cabbage.

Tips

• Massage the cabbage for 30 seconds to soften it faster
• Sumac adds brightness but can be increased to taste
• Pairs well with grilled meats or wraps

Storage

• Store airtight in the fridge for up to 2 days
• Flavours develop more after resting
• Stir before serving if chilled