Lebanese Cabbage Salad with Lemon Vinaigrette

5 from 3 votes

Lebanese Cabbage Salad with Lemon Vinaigrette

This Lebanese cabbage salad has a homemade garlicky lemon vinaigrette, dried mint, tomatoes, and cabbage. It's quick and easy to make for a weeknight side.

Servings:

Ingredients

1½ lbs white cabbage about a head of cabbage
4 garlic cloves mashed
2 large lemons
4 tablespoon olive oil
2 medium tomatoes
1-2 jalapeno peppers
1 tablespoon dried mint
2 tablespoon distilled white vinegar optional
salt to taste

US Customary - Metric

Instructions

Wash the outside of the cabbage head. Don't remove the leaves.
Cut the cabbage in half. Remove the stem. Place the flat side down on the cutting board. Shred the cabbage using a sharp knife. Chop the tomatoes and spicy pepper. Add the shredded cabbage, spicy pepper, and tomatoes to a bowl. Sprinkle the dried mint on top.
Peel the garlic. Add the garlic and salt into a mortar bowl. Using a pestle, mash the garlic as much as possible. Squeeze the lemons using a lemon juicer. Combine the lemon juice, mashed garlic, and olive oil in the same bowl. Mix well.
Pour the salad dressing over the chopped cabbage. Mix the chopped cabbage well right before serving.

Notes

The shredded cabbage salad is good for 5 days in an airtight container in the fridge.
Storage: Store the shredded cabbage salad in an airtight container in the fridge for up to 5 days. If making it ahead, keep the salad dressing separate until it is ready to serve.
Spicy pepper: Use jalapeno, serrano, or another fresh spicy pepper.
Variations:
- Omit spicy pepper if desired.
- Substitute more vinegar instead of lemon juice or vice versa.
- Use any type of tomato, such as grape tomatoes, Roma tomatoes, tomato on the vine, or heirloom tomatoes.

Nutrition