If there’s one thing Lebanese cuisine does exceptionally well, it’s crafting vibrant salads that are far more than a side dish—they’re often the soul of the meal. This red cabbage Lebanese slaw with za’atar vinaigrette is a modern twist on traditional lebanese coleslaw recipes, offering a crisp, tangy, and deeply aromatic salad that works as well on a summer picnic table as it does at a cozy lebanese dinner spread. With bold flavors from za’atar, lemon, and garlic, and the crunch of red cabbage and herbs, it’s a standout dish that bridges the gap between a classic arabic salad and a fresh middle eastern coleslaw. Whether you’re looking for a light side to pair with your favorite lebanese chicken recipes, or just hunting for an easy slaw recipe to brighten up your weeknight meals, this one’s for you.
Red Cabbage Lebanese Slaw with Za’atar Vinaigrette
Prep Time 20 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine Lebanese, Middle Eastern
Sharp chef’s knife For slicing cabbage and chopping herbs. A mandoline slicer also works well if you want ultra-thin cabbage slices.
Large Mixing Bowl For tossing all your slaw ingredients together.
Small bowl or jar with lid To whisk or shake your vinaigrette.
Cutting board Preferably a large one to handle the cabbage comfortably.
Tongs or salad spoons For mixing the slaw evenly.
For the Slaw
- 1 small red cabbage about 1.5 pounds, thinly sliced
- 1 small bunch flat-leaf parsley chopped
- 1/2 bunch fresh mint leaves chopped
- 4 green onions thinly sliced
- 1 small red bell pepper thinly sliced (optional for color and sweetness)
- 1/2 cup shredded carrot optional for added texture
- 1/2 teaspoon salt or to taste
For the Za’atar Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar or white wine vinegar
- 1 garlic clove finely grated or minced
- 1 tablespoon za’atar spice blend
- 1 teaspoon sumac optional, for added tang
- Salt and black pepper to taste
Prep the Vegetables
Start by removing any tough outer leaves from your red cabbage. Cut it in half, remove the core, and slice it as thinly as possible. The thinner the better—this allows the vinaigrette to really soak in and tenderize the cabbage. You can use a sharp knife or mandoline slicer for best results.
Chop the parsley and mint roughly but not too fine—you want them to retain their freshness and visual appeal. Thinly slice your green onions and red bell pepper (if using), and grate or julienne your carrot.
Make the Za’atar Vinaigrette
In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, minced garlic, za’atar, and sumac (if using). Add a pinch of salt and a few cracks of black pepper. Whisk everything until well emulsified, or give it a vigorous shake if using a jar.
Taste and adjust—if you want more tang, add a bit more lemon juice; for a richer finish, increase the olive oil slightly.
Toss the Slaw
Place all the prepared vegetables and herbs in a large mixing bowl. Sprinkle with salt and pour the vinaigrette over the top. Toss well to ensure the cabbage is evenly coated and the herbs are distributed.
Let the slaw sit for at least 10 minutes before serving. This allows the vinaigrette to slightly soften the cabbage and deepen the flavor profile.
Serve
Serve chilled or at room temperature. The slaw keeps well for a day or two in the fridge, and the flavors only deepen with time—just give it a quick toss before serving again.
Pairings
This Lebanese slaw is incredibly versatile and can accompany a wide range of lebanese food and middle eastern side dishes. Here are a few ideas:
- Grilled meats: It’s a perfect match for grilled chicken skewers or lamb kofta. Try it with a spiced lebanese chicken recipe like shish taouk.
- Falafel wraps: Stuff it into a pita with falafel, hummus, and pickles for a complete vegetarian cabbage-based meal.
- Grain bowls: Add it to bowls with lentils, bulgur, or rice, along with roasted veggies and tahini sauce.
- Seafood: This slaw’s brightness pairs wonderfully with grilled shrimp or baked white fish, especially dishes with lemony or garlicky notes.
- Traditional mezze: Serve it alongside baba ganoush, tabbouleh, muhammara, and olives for a middle eastern salad spread that satisfies every craving.
Its acidic backbone helps balance rich dishes, while the crunch offers contrast to softer textures like hummus or labneh.
FAQs
1. Can I use green cabbage instead of red cabbage?
Yes, though red cabbage adds a striking color and slightly more peppery flavor. Green cabbage will still provide a satisfying crunch and absorb the vinaigrette just as well, making it an acceptable substitute in this lebanese cabbage salad.
2. What protein pairs best with this slaw?
This slaw works beautifully with grilled chicken, lamb, or even pan-fried halloumi. If you're exploring lebanese recipes, pair it with sumac-marinated chicken thighs or shawarma-spiced tofu for a vegetarian option.
3. Can I make this slaw ahead of time?
Absolutely! It’s actually better after it sits for a bit. Prepare the slaw up to 24 hours ahead and store it covered in the fridge. Just toss before serving. This makes it a great candidate for picnics, potlucks, and make-ahead lebanese dinner prep.
4. Is this slaw part of traditional Lebanese cuisine?
While this exact red cabbage version might be more contemporary, it draws clear inspiration from lebanese salad recipes and syrian recipes that feature fresh herbs, garlic, lemon, and olive oil. The use of za’atar and sumac ties it into classic middle eastern coleslaw flavors.
5. Can I turn this into a main dish?
Yes! Add grilled chicken or chickpeas over a bed of this slaw, and you’ve got yourself a complete meal. You can also serve it on top of flatbread with a drizzle of tahini or yogurt sauce for a persian salad-inspired wrap.
