Lebanese Cabbage Salad

5 from 110 votes

This easy 10 minute salad is a delicious and vibrant side. Dressed in a lemon and olive oil dressing, it's light, refreshing and full of flavor.

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This simple Lebanese cabbage salad is super quick and easy to make and is so vibrant and fresh. Dressed in a tangy lemon and olive oil dressing, it’s a perfect side to accompany all of your favorite summer mains like chicken kabobs and beef kafta.

Lebanese Cabbage Salad in a large bowl with lemon slices on the side
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Ingredients to make Lebanese cabbage salad

  • Cabbage: Use green cabbage for this recipe. It has a great peppery flavor and is wonderfully crunchy and more traditional. I often make this salad using the smaller leaves left over from making stuffed cabbage.
  • Tomatoes: Diced tomatoes add a lovely sweetness to the dish. I used plum tomatoes, but cherry will also work.
  • Green Onions: Green onions add great flavor to this salad that’s light and less pungent that white onions.
  • Parsley: Parsley adds a nice freshness to the dish. You can also use cilantro or fresh mint.
  • Dressing: The dressing is made up of extra virgin olive oil, lemon juice, garlic, dried mint, sumac, salt and pepper.
Ingredients to make the recipe

Tips for making cabbage salad

  1. Shred the cabbage, don’t cut the cabbage. You can use a knife to shred the cabbage finely, but it can be tedious. I find a wide vegetable peeler (affiliate link) is the best way to accomplish this quickly!
  2. Don’t skip the fresh herbs! It really lifts the dish and makes it fresh and summery. If you don’t like parsley, you can substitute this for cilantro, basil or mint.
  3. Cut the tomatoes and green onions into similar sized small pieces. This will make the salad easier to combine and everything will get distributed evenly.
Process shots to show the ingredients in bowl before and after mixing

Frequently asked questions

Can you make it ahead of time?

When cabbage sits, it releases water, so it’s best to serve this salad within 4 hours of making it. The dressing can be made up to 5 days ahead of time and stored in the fridge.

Can you use red cabbage in this recipe?

Traditionally green cabbage is used, but you can use red if you prefer. They have similar flavors, but red is lightly more peppery. I like to use green which is milder.

What do you serve with Lebanese cabbage salad?

I like to serve this salad in the same way as coleslaw. It’s great with grilled chicken, fish and steak and I’ve even been known to top fish tacos with it!

Large bowl of the tossed lebanese cabbage salad

More summer salads:

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Lebanese Cabbage Salad

This easy 10 minute salad is a delicious and vibrant side. Dressed in a lemon and olive oil dressing, it's light, refreshing and full of flavor.
5 from 110 votes
Servings 4 servings
Course Salad
Calories 159
Prep Time 10 minutes
Total Time 10 minutes
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For the salad

  • 6 cups shredded green cabbage
  • ½ cup diced tomatoes
  • ½ cup packed chopped parsley
  • 3 green onions sliced

For the dressing

  • cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • ½ teaspoon dried mint
  • ¼ teaspoon sumac optional
  • ½ teaspoon salt
  • 1 garlic clove pressed


  • In a small bowl, mix the ingredients of the dressing together.
  • Place shredded green cabbage, diced tomatoes, and chopped parsley in a large bowl. Pour the dressing over the coleslaw and toss to combine.
  • Serve immediately, or cover and refrigerate for up to 4 hours.


Storage: Store any leftovers in an airtight container. They will last up to 3 days, but the salad is best consumed the same day it’s made.


Calories: 159kcal, Carbohydrates: 9g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Sodium: 387mg, Potassium: 270mg, Fiber: 3g, Sugar: 4g, Vitamin A: 301IU, Vitamin C: 53mg, Calcium: 58mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Lebanese
Course: Salad
5 from 110 votes (97 ratings without comment)

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Recipe Rating


  1. Rhonda says:

    I’m accustomed to tweaking recipes but this is just perfect as it is! We paired it with Maqluba for a fresh crunch. Will definitely make again.

    1. Yumna J. says:

      Aww I’m so glad you liked it!

  2. donald says:

    Very good paired with BBQ ribs

    1. Yumna says:

      Thanks for your feedback and pairing suggestion!

  3. Hannah says:

    Thanks, I LOVE this salad. We have it every couple of weeks. I make a big batch and it keeps really well for a few days. It is an excellent side dish for fish, meat or veggie curry. Depending what we are having it with, I swap the tomatoes with grated carrots. Trying to use less oil, I use the tiniest bit of olive oil, and add some chopped toasted almonds, and it still tastes really fantastic. So great for when you look in the fridge and think – what am I going to do with this cabbage that has been sitting in here for weeks! Cabbage is a cheap ingredient and keeps really well. Thanks again for posting this recipe.

    1. Yumna says:

      So glad you enjoy this!

      1. Macarl says:

        LOVE it too Hannah. Thank you very much Yumna. SO SO good for a single person. Cabbage keeps, then make it again and you have a day or so of great stuff. I reverse the quantities for oil/lemon. But that is just my taste! It is pretty much a weekly event for me now as I always have cabbage.

        1. Yumna J. says:

          Yay, I love that it’s become a go-to salad for you! Thanks so much for sharing, Macarl!!

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