Lebanese Cabbage Salad



Recipe Information

Total Time: 

15 minutes



Take a break from your usual coleslaw and try this minty, jalapeno-kissed cabbage salad. Using the slicing and shredding blades of your food processor makes this salad a snap, but you can always slice and grate it all by hand. This is light and crunchy, and it lasts for a few days in the refrigerator, too.


  • 1/2 small red cabbage (8 cups shredded)
  • 1 large carrot
  • 1 small red onion, slivered
  • 1 large red or green chili pepper, chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup fresh mint, chopped
  • 1 clove garlic, pressed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • Orange segments
  • Toasted slivered almonds


  1. Use the slicing blade of a food processor to shred the cabbage, then switch to the coarse blade to shred the carrot. (You can do it by hand, as well.)
  2. Place in a large bowl and add onions, jalapeƱo, parsley and mint. In a cup, combine the garlic, olive oil, lemon juice and salt. Pour over the cabbage mixture and toss to mix.
  3. Transfer to a serving platter, then top with orange segments and almonds.

Serving Suggestion

Serve as a side with other Middle Eastern dishes or swap for the usual coleslaw at your next barbecue and serve alongside burgers and hotdogs.

Nutritional Information

220 calories, 12 g. fat, 0 mg. cholesterol, 260 mg. sodium, 29 g. carbohydrate, 8 g. fiber, 7 g. protein