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.
Servings 4 servings
For the salad
- 6 cups shredded green cabbage
- ½ cup diced tomatoes
- ½ cup packed chopped parsley
- 3 green onions sliced
For the dressing
- ⅓ 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 pessed
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.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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