Shawnas Famous Cabbage Salad

This recipe comes from our close family friend, Shawna (who is greek and the BEST cook I’ve ever met. In our pre-vegan days I’d put her filet mignon up against the best steak house in LA).  A lot of her Mediterranean dishes happen to be vegan –  and delicious.  The best thing about this salad is it keeps overnight since the cabbage is so hearty.


  • 1 Head Cabbage
  • 1 Cucumber (Japanese)
  • 1 Bundle Cilantro
  • 2-3 Lemons
  • Olive Oil
  • Lemon Pepper


  1. Finely chop head of lettuce (this was the first time I chopped using my mandolin – it worked really well, but I’ve made this salad a hundred times before just using a knife – the finer the better!).
  2. Chop Cucumber (depending on size, I usually fourth it long ways and then do roughly ¼ inch pieces)
  3. Chop Cilantro
  4. Squeeze Lemons & about ¼ cup olive oil – add lemon pepper to taste (I typically cover the top of the salad with lemon pepper and then mix with my hands.  NOTE: if the salad tastes too bitter, you can add a tablespoon or so of sugar)DSC04699 DSC04721 DSC04705

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