Lebanese Cabbage Slaw with Lemon, Garlic and Mint

Name: Lebanese Cabbage Slaw with Lemon, Garlic and Mint
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 1½ lb (about ½ medium head) (680 g) green cabbage, outer leaves removed, quartered, core cut out, very finely shredded (about 8 cups); 1½ tsp (9 g) fine sea salt; 3 medium cloves (12 g) garlic cloves, peeled and crushed to a paste with a pinch of salt; ⅓ cup (80 ml) fresh lemon juice, from about 2 large lemons; ¼ cup (60 ml) extra-virgin olive oil; 2 tsp (2 g) dried mint, crushed between your fingers; ½ cup, loosely packed (12 g) fresh mint leaves, finely chopped; ¼ tsp (½ g) black pepper, freshly ground (optional)

From the MyKitchenBank Kitchen

Finely shredded green cabbage is salted and massaged until tender, then tossed with a bright dressing of lemon juice, crushed garlic, olive oil and both dried and fresh mint. Crisp, tangy and fragrant, it's the classic Lebanese table salad that pairs beautifully with grilled meats, falafel and rice dishes.

Prep: 20 min
Cook: —
Wait: 30 min
Total: 50 min
Makes: About 6 cups (6 side servings)

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Ingredients

6 servings

1½ lb (about ½ medium head) (680 g) green cabbage, outer leaves removed, quartered, core cut out, very finely shredded (about 8 cups)
1½ tsp (9 g) fine sea salt
3 medium cloves (12 g) garlic cloves, peeled and crushed to a paste with a pinch of salt
⅓ cup (80 ml) fresh lemon juice, from about 2 large lemons
¼ cup (60 ml) extra-virgin olive oil
2 tsp (2 g) dried mint, crushed between your fingers
½ cup, loosely packed (12 g) fresh mint leaves, finely chopped
¼ tsp (0.5 g) black pepper, freshly ground (optional)

Equipment (6)

Large sharp chef's knife or mandoline
Large mixing bowl (4-quart / 4-liter)
Colander or fine-mesh strainer
Mortar and pestle or a knife and the flat of the blade for crushing garlic
Small bowl or jar for the dressing
Clean kitchen towel or paper towels

Steps

Before you start

Use a sharp knife or mandoline to shred the cabbage very finely; thick shreds stay tough.
Juice the lemons fresh; bottled juice tastes flat in a dressing this simple.
Allow 30 minutes for the salted cabbage to rest, plus an optional 15 minutes of chilling for best flavor.
Use fine sea salt for measuring; coarse salt or kosher salt will be less salty by the spoonful.

1
Shred the cabbage
- Peel off any tough or damaged outer leaves.
- Quarter the cabbage through the core, cut out the core from each wedge, then slice each wedge crosswise into very thin ribbons, about ⅛ inch (3 mm) wide.
- You should have about 8 loosely packed cups.
- Place in a large mixing bowl.
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Ready when: Shreds are thin and flexible, with no thick chunks.
Tip: Cut the shreds thin and short. Long, thick strands stay stiff and are awkward to eat.
2
Salt and massage
- Sprinkle the 1½ tsp salt over the cabbage.
- With clean hands, squeeze and massage the cabbage firmly for 2 minutes, lifting and pressing it against the bowl.
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Ready when: Cabbage looks glossy, has softened noticeably and has begun releasing liquid.
3
Rest the cabbage
- Leave the cabbage in the bowl, uncovered, at room temperature for 30 minutes so the salt draws out water and the cabbage turns tender yet still crunchy.
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Ready when: A pool of liquid has collected at the bottom of the bowl and the cabbage bends easily.
4
Make the dressing
- While the cabbage rests, crush the garlic with a pinch of salt in a mortar, or mince it then smear and press it with the flat of a knife blade, until a smooth paste forms.
- Scrape it into a small bowl or jar.
- Add the lemon juice, olive oil and dried mint, then whisk or shake until cloudy and combined.
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Ready when: Dressing is slightly thickened and cloudy, with no visible garlic lumps.
Tip: Crushing the garlic to a paste spreads its flavor evenly so no one bites into a raw chunk.
5
Drain and squeeze
- Transfer the cabbage to a colander and press down firmly with your hands to release as much liquid as you can.
- Taste a shred; if it's very salty, rinse briefly under cold water and squeeze dry again.
- Return it to the dry bowl.
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Ready when: Only a few drops fall when you squeeze a handful; the cabbage tastes pleasantly seasoned, not briny.
Tip: Skipping the squeeze makes the finished salad watery and dilutes the dressing.
6
Dress and toss
- Pour the dressing over the cabbage and add the chopped fresh mint and the pepper, if using.
- Toss thoroughly with your hands or tongs for about 1 minute so every shred is coated.
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Ready when: Cabbage is evenly glossy and flecked with mint, with no pooled dressing in the bottom of the bowl.
7
Chill and serve
- Taste and adjust, adding a squeeze of lemon if it needs more tang or a pinch of salt if it tastes flat.
- For best flavor, cover and chill for 15 minutes, then serve cold or at room temperature.
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Ready when: Salad tastes bright, garlicky and balanced, with a clear mint aroma.
Tip: Add the fresh mint no more than an hour before serving to keep it green.

Good to know

Tips

Shred as finely as possible; fine shreds absorb the dressing and give the best texture.
Taste the cabbage after salting. Different salts and cabbages vary, so rinse only if it's truly too salty.
Dried mint provides the deep, earthy base and fresh mint adds brightness, so use both.
Serve alongside grilled chicken, kafta, falafel or shawarma to cut through rich, fatty flavors.

Make ahead

"Shred, salt, rest and squeeze the cabbage up to 1 day ahead and refrigerate it in an airtight container. Make the dressing separately, then toss everything together and add the fresh mint within 1 hour of serving."

Storage & reheating

"Room temperature: up to 1 hour. Refrigerator: airtight container for up to 3 days; the cabbage will soften and the mint will darken but the flavor stays good. Freezer: not recommended. Serve cold or let it sit out 10 minutes; no reheating needed."

Substitutions

green cabbage → Napa cabbage or white cabbage. Napa is more tender, so reduce the resting time to 15 minutes.
fresh lemon juice → Fresh lime juice. Gives a slightly sharper, more floral tang; use the same quantity.
dried mint → Additional fresh mint. Use 3 tbsp more chopped fresh mint; the flavor will be greener and less earthy.
extra-virgin olive oil → Mild avocado oil. Gives a neutral flavor; the salad will taste less fruity.