Middle Eastern Cabbage Slaw with Sumac and Lemon
Why this recipe works
- Fast and no-cook: Everything is sliced, whisked and tossed, making this a practical side dish for busy meals or last-minute spreads.
- Clean, sharp dressing: Lemon juice and olive oil coat the vegetables lightly, while sumac adds extra tartness without making the slaw heavy.
- Crisp but softened: A brief scrunch helps the cabbage absorb the dressing while keeping enough bite to stay crunchy and fresh.
Get the most out of this recipe
Ingredient notes
- Use sumac for tang, not heat: Sumac brings a lemony, berry-like sharpness rather than chilli heat, so it lifts the dressing without making the slaw spicy.
- Choose fresh herbs: Fresh parsley gives the salad its clean, green flavour; dried parsley will not provide the same brightness or texture.
Texture tips
- Keep it crisp: For the firmest texture, slice the cucumber thinly and remove the watery seeds if the slaw will sit before serving.
- Soften the cabbage slightly: Scrunch the dressed cabbage briefly by hand so it relaxes and takes on the dressing without becoming limp.
Make-ahead tips
- Prep components ahead: The vegetables can be sliced in advance and chilled, then tossed with the lemon, olive oil and sumac shortly before serving.
- Best for crunch on day one: The slaw keeps in the fridge, but the cabbage and cucumber soften over time, so add a squeeze of lemon and toss well before serving leftovers.
Serving ideas
- Serve with grilled or roasted mains: Its sharp, fresh dressing cuts through richer dishes such as grilled chicken, lamb, halloumi or falafel.
- Finish with extra colour: Add a final pinch of sumac or a little more chopped parsley just before serving for a brighter look and flavour.
Equipment you'll need
Ingredients
Instructions
- Finely shred the cabbage and add it to a large bowl. Halve the cucumber lengthways, scoop out the watery seeds if you like, then thinly slice and add to the bowl. Thinly slice the spring onions and add them in.
- Roughly chop the parsley and add it to the bowl. Juice the lemon into a small bowl, then whisk in the olive oil and sumac until well combined. Pour the dressing over the slaw.
- Toss thoroughly, then scrunch the cabbage lightly with your hands for 20 to 30 seconds to help it soften and take on the dressing. Taste and add a little more lemon juice if you want it sharper. Serve straight away, or chill for 10 minutes for a crisper, colder slaw.
Recipe notes
Tips
- For the best crunch, shred the cabbage as finely as you can and keep the cucumber slices thin.
- If serving later, toss again just before serving so the dressing is evenly distributed.
- If serving to vulnerable groups, wash the raw vegetables and herbs thoroughly before preparing.
Substitutions
- Replace Fresh parsley with Fresh mint for a more aromatic, cooling slaw.
- Replace Lemon with Lime for a slightly more floral acidity.
- Replace Extra virgin olive oil with Light olive oil for a milder, less peppery dressing.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. The slaw will soften as it sits; toss well before serving and add a squeeze of lemon to refresh if needed.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 15min (15min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Nordic Beetroot Carpaccio with Goat’s Cheese and Hazelnuts
Beetroot carpaccio with goat’s cheese, hazelnuts and dill
Leek Vinaigrette with Soft-Boiled Egg
Simmered leeks in Dijon vinaigrette with soft-boiled egg
Grilled Chicken and Avocado Salad
Grilled chicken salad with avocado and lime dressing
Insalata di Farro con Verdure (Italian Farro Salad with Roasted Vegetables)
Farro salad with roasted courgette, tomatoes and red onion
Tiradito de Atún (Peruvian-Style Tuna with Aji Amarillo and Lime)
Tuna tiradito with lime, aji amarillo and red onion
Sprouted Moong Salad with Chaat Masala
Sprouted moong salad with lemon, chaat masala and vegetables
Fried Green Tomatoes
Crisp pan-fried green tomatoes with mayonnaise dip
Arroz de Tomate (Portuguese Tomato Rice)
Portuguese tomato rice simmered with onion, garlic and stock
Apple and Horseradish Slaw with Yoghurt Dressing
Cabbage and apple slaw with horseradish yoghurt dressing
Sigeumchi Namul (Korean Seasoned Spinach Side Dish)
Blanched spinach tossed with sesame oil, garlic and soy sauce
Belgian Fries with Mayonnaise (Double-Fried Chips)
Double-fried Belgian chips served with mayonnaise
Za’atar Oven Chips
Oven chips tossed with za'atar, lemon and sea salt
Fattoush Bowl with Pitta Chips and Sumac
Fattoush bowl with pitta chips and lemon sumac dressing
Turkish Bulgur Bowl with Tomato, Cucumber and Parsley
Bulgur bowl with tomato, cucumber, spring onion and lemon
Sumac Onion Salad
Sharp sumac onion salad with lemon, olive oil and parsley
Fattoush (Toasted Pitta Salad)
Crunchy salad with toasted pitta, vegetables and sumac
Algarve Grain Bowl with Lemon and Herbs
Bulgur bowl with chickpeas, tomato, cucumber and herbs
Sumac Roasted Vegetables with Lemon and Olive Oil
Roasted vegetables with sumac, lemon and olive oil
You might also like
Keftedes (Greek Minced Beef Meatballs)
Pan-fried minced beef meatballs with herbs, breadcrumbs and lemon
Greek Christmas Lamb Roast with Lemon, Garlic and Potatoes
Greek-style roast lamb with lemon, garlic and tray potatoes
Chinese Steamed Egg Custard (Silky Savoury Egg Custard)
Silky steamed egg custard with soy sauce, sesame oil and spring onion
Tfaya (Sweet Onion and Raisin Topping)
Sweet onion and raisin topping simmered with honey and cinnamon
Chicken Souvlaki Bowl
Chicken souvlaki served over rice with salad and tzatziki
Tamago Sando (Japanese Egg Sandwich)
Japanese egg sandwich with creamy mayonnaise and mustard filling
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
