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Red Cabbage Lebanese Slaw with Za’atar vinaigrette

Red Cabbage Lebanese Slaw with Za’atar Vinaigrette

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Prep Time 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine Lebanese, Middle Eastern
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Vegetables

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.