Lebanese Red Cabbage Salad

Lebanese Red Cabbage Salad is a very simply dressed salad and the perfect accompaniment to Middle Eastern foods.
Lebanese Red Cabbage Salad

Lebanese Red Cabbage Salad

by Sue Lau | Palatable Pastime


Bill and I recently were down in Cincinnati using up a restaurant coupon to a Lebanese restaurant we had never been to before called Cafe Mediterranean.

He had ordered some salmon in grape leaves and a similar salad was also on the plate. I tasted it since he said how much he liked it, It was fairly simple, albeit theirs did not have kale.

So recently when I was making ground lamb shish kebabs, I knew this was just the thing to go with. I hadn’t planned as such to put the kale in there, but I had a bunch from the local farmer’s market and felt it would add a ton of great color, as well as making it even healthier.

This doesn’t have a flavor like coleslaw if you were wondering. It is a bit zippy from the lemon (as is usual in Middle Eastern recipes) but not overly so. The za’atar spice adds a  little bit of depth of flavor to it. It is great as an unobtrusive side for a pita sandwich, and if you are daring, you can also use this as a topping for your meat on pita. Either way it is sure to please.

Lebanese Red Cabbage Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

Lebanese Red Cabbage Salad

  • 12 ounces finely shredded red cabbage
  • 1 medium carrot, finely shredded
  • 4-5 kale leaves, finely shredded (about 1.5 ounces)
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon za’atar spice
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon granulated sugar
  • lemon slices to garnish (optional)


  1. Whisk together dressing and toss with vegetables.


Lebanese Red Cabbage Salad
served with
Ground Lamb Shish Kebabs on Pita
Ground Lamb Shish Kebas on Pita

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