Ingredients
Dressing
- ⅓ cup extra virgin olive oil
- 1 Tablespoon lemon zest
- ¼ cup lemon juice (plus more to taste)
- 2 cloves garlic, minced or grated
- ½ teaspoon salt (plus more to taste)
- Pinch of sugar (plus more to taste)
- 1-2 teaspoons za’atar or sumac (optional)
Salad
- 16 ounces cabbage, shredded (about ½ of a large green cabbage)
- ½ cup tomatoes, diced
- 3-4 radishes, thinly sliced
- 3 green onions, sliced
- ½ cup flat leaf parsley, chopped
- ¼ cup fresh mint, chopped
- ¼ cup fresh dill, chopped
Instructions
- Prepare the dressing: In a large bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, minced garlic, salt, sugar, and za’atar until well combined and aromatic.
- Combine the salad ingredients: Add the shredded cabbage, diced tomatoes, thinly sliced radishes, sliced green onions, chopped parsley, mint, and dill into the bowl with the dressing. Toss gently to ensure all ingredients are evenly coated.
- Adjust seasoning: Taste the salad and season with additional lemon juice, salt, sugar, and/or za’atar or sumac according to your preference for brightness and balance.
- Serve or chill: Serve the salad immediately for a fresh, crisp texture, or cover and refrigerate for up to 4 hours to allow flavors to meld.
Notes
- Za’atar can be substituted with sumac for a slightly different tangy flavor.
- For extra crunch, add toasted pine nuts or walnuts.
- This salad is best served fresh but can be chilled for a few hours to deepen the flavors.
- Adjust garlic quantity to taste for milder or stronger flavor.
- Can be paired with grilled meats or falafel for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Lebanese
- Diet: Vegetarian
