This Cabbage Fattoush Salad is a twist on the traditional Lebanese favorite. Made with fresh and vibrant ingredients and dressed in a zingy lemon dressing, this is the perfect summer side salad. Ready to serve in 25 minutes, it comes together easily and can be made ahead of time.
This cabbage salad is a twist on my Lebanese Fattoush Salad. It’s loaded with texture and the tangy dressing is so out of this world! It’s so fresh and colorful and perfect to serve alongside grilled foods like my Shish Tawook recipe.
Growing up in Africa, I never knew that there was a cabbage version of Fattoush Salad. My mom always made the classic version. When I was 17, I visited South Lebanon, Tyre, for the first time and when I ordered Fattoush Salad, they served this salad. Since that day I fell in love with it and it’s our favorite salad in the house and always my guest’s favorite. I love the crunch that the cabbage adds to this dish, the flavor of the pomegranate molasses, we can’t get enough of it!
Why This Cabbage Fattoush Salad Is So Good!
- Easy: This salad is so simple to make. Simply chop all of the veggies, whisk the dressing ingredients together and it is ready to serve!
- Healthy: This salad is made with lots of fresh veggies and no added sugar. It’s vegan and gluten-free and one serving is less than 200 calories.
- Make ahead: This is a great salad to make ahead of time and is perfect for taking to potlucks, picnics and cookouts.
Ingredients You Will Need
To make the salad
- Cabbage
- Romaine lettuce
- Cucumber
- Green Onion
- Carrots
- Radish
- Bell Pepper
- Cherry Tomatoes
- Pomegranate Seeds (If in season)
Ingredients for the fattoush salad dressing
How To Make Cabbage Fattoush Salad
- Wash all ingredients and dry well.
- Shred the cabbage and either dice or slice the remainder of the ingredients. Ingredients must be cut small in size. See photos.
- Place everything in a big bowl and set aside.
- Squeeze a lemon or two, to get 1/4 cup and place in a small cup or bowl. Add the remainder of the dressing ingredients and whisk well so the salt doesn’t settle on the bottom. You can also just add all these ingredients straight into the salad bowl.
- Add the dressing to the salad and mix just to coat everything well. Do not over mix and crush the veggies.
- Transfer to a new bowl if desired, and serve with some fried pita.
Recipe Notes and Tips
- Cut the salad ingredients into small dices of similar sizes. This will help all of the ingredients to combine well with each other.
- Use the freshest and ripest vegetables you have for the best flavor.
- I like to add some fried pita to this salad to serve. You can fry squares of pita in a little oil on the stovetop or bake in the oven.
- Use fresh lemon juice for the dressing, it really does make all the difference!
- Do not skip the pomegranate molasses. I recommend a brand called Yamama or Cortas. Both are found on Amazon or oriental stores.
Frequently Asked Questions
Can you make it ahead of time?
You can chop the veggies and make the salad several hours ahead of time and keep it covered in the fridge. The dressing can be made a couple of days before and store in a glass jar in the fridge. If you plan on making it ahead of time, don’t add the dressing until you are ready to serve or the salad will wilt.
What do you serve it with?
Cabbage fattoush salad is a really versatile side dish or appetizer. I like to serve it alongside my Lebanese Tabbouleh Salad to accompany chicken, fish, meat and veggie dishes. It’s so quick to make, it makes a regular appearance in our house! Try it with some of my recipes:
This is a great dish to take along to potlucks and picnics too, just keep the dressing separate!
More Easy Salad Recipes
- Tomato Mozzarella Salad with Balsamic
- Greek Orzo Salad
- Shrimp Fajita Pasta Salad
- Caprese Pasta Salad
- Lebanese Tabbouleh Salad Recipe
I hope you enjoy all the recipes I share with you including this delicious and simple Cabbage Fattoush Salad. I hope you try it, enjoy it, rate it and share it with your friends and family!
You can also sign up for my blog newsletter to receive all the new recipes that I will be posting straight to your inbox. tag me on INSTAGRAM so I can see your delicious recreations. Until our next recipe. XoXo…
Cabbage Fattoush Salad
Ingredients
- 4 cups shreded cabbage can replace one cup with purple cabbage
- 1 cup romaine lettuce thinly sliced
- 1 1/2 cup diced cucumber small homegrown or English cucumbers only
- 3/4 cup green onion finely sliced
- 1 cup shredded carrots
- 1 cup red radish petite diced
- 1 cup bell pepper any color
- 2 cup cherry tomatoes diced
- 1 cup pometanate seeds (optional if in season)
Dressing
- 1/4 cup lemon juice or 1 large lemon
- 1/4 cup olive oil extra virgin
- 1 1/2 tsp summac
- 1 tsp dried mint
- 1/4 cup pomegranate molasses super important
- 3/4 tsp salt or more to taste
Instructions
- Wash all ingredients and dry well.
- Shred the cabbage and either dice or slice the remainder of the ingredients. Ingredients must be cut small in size. See photos. Place everything in a big bowl and set aside.
- Squeeze a lemon or two, to get 1/4 cup and place in a small cup or bowl. Add the remainder of the dressing ingredients and whisk well so the salt doesn't settle on the bottom. You can also just add all these ingredients straight into the salad bowl.
- Add the dressing to the salad and mix just to coat everything well. Do not overmix and crush the veggies.
- Transfer to a new bowl if desired, and serve with some fried pita.
Notes
- Cut the salad ingredients into small dices of similar sizes. This will help all of the ingredients to combine well with each other.
- Use the freshest and ripest vegetables you have for the best flavor, and organic if you can.
- I like to add some fried pita to this salad to serve. You can fry squares of pita in a little oil on the stovetop or bake in the oven.
- Use fresh lemon juice for the dressing, it really does make all the difference!
- Do not skip the pomegranate molasses. I recommend a brand called Yamama or Cortas. Both are found on Amazon or oriental stores.
- Do not mix the salad with dressing until you are ready to eat it.
- Salad can be prepped hours ahead and covered until ready to use.
- If you have left over, store the salad without the juices to prevent from getting too soggy.
Leave a Reply