This fresh Mediterranean cabbage salad is a great addition to your meals. Serve it at a BBQ or as a light lunch!
Ingredients for this Mediterranean Cabbage Salad
- Cabbage: thinly sliced white cabbage is ideal for this salad, although red cabbage will work as well!
- Tomatoes: I dice them up a bit big as I like to have a bit of a bite from them.
- Cucumber: fresh crunchy cucumbers are the best in my opinion.
- Red onion: the best onion to use raw! I like to cut mine into thin slices, however, diced can work just as good.
- Black olives: I prefer black olives as I love how they pop out of the other colours, but green olives can be used as well.
- Cilantro: a little goes a long way as this herb might be a bit overpowering but it’s unique aroma makes this salad taste fresh.
- Parsley: one of the freshest herbs used in Mediterranean cuisine. Perfect peppery herb that adds a delicious flavour.
- Mixed Seeds: only one type or a selection of seeds gives the salad an added crunch. Apart from seeds, nuts work great as well!
- Sumac: this is totally optional, but a little sprinkle on top of the prepared salad, apart from adding a nice touch of red, it adds some fragrant citrus tart taste.
How to make the dressing
This dressing is an easy one with olive oil, mustard, lemon juice, salt, pepper and dried mint. One thing which is essential, is to mix the dressing well! I like to dump all of my ingredients in a small container with lid and shake vigorously until the dressing looks all emulsified. You can swap the lemon juice with orange juice for a sweeter citrusy flavour. Also, you can swap the mint with dried oregano for a milder herb taste.
FAQs
How to serve this salad?
I like to serve this salad as a side dish during a hot bbq summer night. I mainly like to enjoy this salad with meats or fish. You can also serve this salad as a light vegetarian lunch on its own! Another option is to use this salad as a filling in your sandwich or ftira for a delicious day at the beach!
How to store any leftovers?
If you have any leftover salad, place in an air tight container and store in the fridge for no more than 3 days. You can eat the salad as is, or else add some extra olive oil to bring it back more to life.
Mediterranean Cabbage Salad
Ingredients
- 200 g white cabbage
- 150 g cucumber
- 200 g tomato
- 20 g cilantro
- 1 medium red onion
- 20 g parsley
- 40 g black olives
Dressing
- 2 tbsp mustard
- 1 tbsp lemon
- 4 tbsp olive oil
- 1/2 tsp salt
- 2 tsp dried mint
- 1 tsp pepper
Toppings
- 2 tbsp mixed seeds
- 1/2 tsp sumac
Instructions
- Clean and wash all the vegetables. Slice the cabbage into thin strips, massage them a little so to make them softer. Place in a large bowl.
- Dice the cucumber, tomatoes and red onion to a similar size. Add to the bowl.
- Chop finely the fresh cilantro and parsley. Add to the bowl together with the olives.
- In a small container with a lid add all the dressing ingredients and close tightly. Shake the container vigorously until the dressing is combined.
- Add the dressing to the salad and mix everything well. Top the salad with the mixed seeds and sumac. Let the salad rest for at least 30 minutes before serving.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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