Green or White Cabbage Salad

  • Servings: 3 or 4

This Lebanese salad is refreshing, tangy, garlicky, nutritious and simple to make. The leaves are finely shredded then tossed with olive oil, mashed garlic and lemon juice. Sometimes I like to add to it some more nutrients such as cooked beetroot, tomatoes, peppers or herbs (basil, mint or parsley).


  • 1/2 medium sized green or white cabbage
  • 2 garlic cloves, finely mashed
  • lemon juice, to your taste
  • 2 or more tbsp of olive oil
  • Salt, to taste
  • If you like, add any extra vegetable or herb of your choice


Step 1

Cut the stem then slice the cabbage in the middle, to obtain 2 halves. After washing one half cabbage and removing the hard core, slice it into fine ribbons (as fine as possible).

Step 2

Place the shredded cabbage and any extra veg or herb you chose into a salad bowl together with the lemon juice, mashed garlic, olive oil and salt. Mix well to combine and adjust the seasonings if needed.

Step 3

This salad can be done in advance and refrigerated until ready to eat.

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