Simple Lebanese-inspired cabbage slaw with fresh mint and fennel seeds
This cabbage slaw is inspired by the best salad I’ve had in months from Skafs, a local Lebanese eatery in east LA.
It’s made with simple but dynamic ingredients like like cabbage, fresh herbs, garlic, seeds, lemon and olive oil, which come together to deliver a fibrous, antioxidant-rich and immune-boosting dish that’s light yet incredibly flavorful.
A few more things I love about it…
It’s the perfect salad to make in large batches to enjoy throughout the week because cabbage doesn’t really get soggy. In my opinion, it taste even better a day or two after it’s made.
It’s loaded with flavor, which might surprise some of you because the ingredients are super simple. I’ve played around with a few variations (mostly different herbs) and they all turn out equally delicious. So have fun with it!
That brings me to what I love about it most about it...it is so flexible.
You can swap mint and parsley for whatever herbs you have on hand or prefer, really.
Oil doesn’t sit well with you? Simply use less.
Fighting a cold? Use more garlic and lemon juice! Both are great immune boosters.
Prefer Napa cabbage? Go for it. I especially like Napa cabbage for salads, too!
You get the idea.
Also, if you find cabbage hard to digest, then you’ll love this. I’ve included two ingredients to help combat the tough-to-digest nature of it.
First, fresh mint, which is known to stimulate the digestive system by releasing digestive enzymes in the body.
As well, I’ve included whole fennel seeds, which are often used to relieve digestive issues and promote healthy bowels.
I hope you love this salad as much as I do.
Keep scrolling to get the full recipe below.
Lebanese Cabbage Slaw
Prep Time: 10 minutes | Yields: 2-4 servings
Ingredients:
(Salad)
1 head of green cabbage, thinly sliced
2 tbsp dried parsley
1 large handful fresh mint, de-stemmed and finely chopped
1 tbsp fennel seeds
Pinch of salt and pepper (to taste
(Dressing)
2 lemons, juiced
1-2 tbsp extra virgin olive oil
1-2 garlic clove, minced
Directions
Combine salad ingredients. In a large mixing bowl, combine all of the dry salad ingredients.
Mix and pour in the dressing. Add lemon juice, olive oil, and minced garlic in a separate small bowl and whisk until well combined. Then, pour over the dry salad ingredients.
Massage. Use your hands (wash them first!) to massage the cabbage so that it’s evenly coated with dressing. Or if that grosses you out, use tongs to mix well.
Serve and enjoy. Or store in an air tight container in the fridge for 3-5 days.
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