Israeli Cabbage Salad Recipe | Fresh Israeli Flavors
Bright, crunchy, and full of flavor—this salad is a staple in Israeli homes.
A crisp, tangy salad made with fresh cabbage, lemon, and love—straight from the heart of Israel.
27 November 13:03
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Discover the crisp, refreshing taste of Israeli cabbage salad—a simple yet flavorful dish that brings the heart of Israel to your table. This easy recipe celebrates fresh ingredients and the warmth of Israeli family kitchens.
Health Benefits
- Cabbage is rich in vitamins C and K, supporting immune and bone health.
- Olive oil provides heart-healthy fats and adds a smooth richness to the salad.
- Lemon juice adds a refreshing tang and is a natural source of antioxidants.
Ingredients
Green cabbage
1 small head, finely shredded
Fresh lemon juice
2 tablespoons
Olive oil
2 tablespoons
Salt
1 teaspoon (or to taste)
Black pepper
1/2 teaspoon
Fresh parsley
2 tablespoons, chopped (optional)
Chef’s Tips
For extra flavor, let the salad sit for 15–30 minutes before serving. This allows the cabbage to absorb the dressing and become even more delicious. You can also add a pinch of sugar to balance the tanginess, or a sprinkle of chili flakes if you like a little heat.
Instructions
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11Prepare the cabbageRemove any tough outer leaves from the cabbage. Slice it very thinly using a sharp knife or mandoline.
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22Mix the dressingIn a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
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33Combine and tossPlace the shredded cabbage in a large bowl. Pour the dressing over the cabbage and toss well to coat evenly.
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44Let it restAllow the salad to sit for at least 15 minutes before serving to let the flavors meld.
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55Garnish and serveSprinkle with chopped parsley if desired, and serve chilled or at room temperature.
A Taste of Israeli Tradition
FAQ
Is this Israeli cabbage salad suitable for special diets?
Yes, this salad is naturally vegan and gluten-free, making it a great choice for a variety of dietary needs.
Can I make this salad ahead of time?
You can prepare the salad a few hours in advance and keep it refrigerated. It’s best enjoyed fresh but holds up well for a day.