Crunchy, Bright, and Seriously Satisfying.
This Middle Eastern inspired salad is packed with shredded chicken, fresh mint, and a lemony tahini yogurt dressing that makes it feel restaurant level with almost no effort.
This is the kind of salad that makes you feel instantly more alive. It is crisp and cold from the cabbage, savory from the chicken, and then you get that punch of lemon and earthy za’atar in every bite. It also holds up beautifully in the fridge, which makes it perfect for busy weeks when you want something fresh that actually keeps you full.
Cabbage brings fiber and crunch that supports digestion and steadier blood sugar. Chicken gives you that protein anchor that helps with energy, cravings, and staying power. Tahini adds healthy fats and minerals, and when you combine it with lemon, it turns into the creamiest, dreamiest dressing that pulls everything together. If you like a little heat, a drizzle of Everiday chili oil is unreal here, especially if you skip the jalapeño.
Za’atar is the star. It is a classic Levantine spice blend, usually made with thyme, sumac, sesame seeds, and salt. It tastes earthy, nutty, lemony, and savory all at once, and it makes a simple cabbage salad taste like something you ordered at a really good cafe.
Ingredients and smart swaps
Cabbage: Use both white and red for the best crunch and color. If you only have one, that is totally fine. Napa cabbage works too, it is just more tender.
Chicken: Grilled shredded chicken is great, but rotisserie chicken works perfectly.
Mint: Swap with parsley or cilantro, or mix a few herbs together.
Za’atar: If you cannot find it, use dried thyme plus toasted sesame seeds and add extra lemon zest.
Optional add ins that make it extra good: toasted almond slivers for crunch, sultanas for a sweet pop, jalapeño or chili flakes for heat, and pickled onions for tang.
Pro tips for the best result
Toss the cabbage and chicken with the za’atar first so the flavor coats everything evenly. For meal prep, keep the dressing separate and dress each portion right before eating. This keeps the cabbage super crunchy. Almonds are best added at the end so they stay crisp.
Serving ideas
Make it a full lunch bowl as is, or serve it alongside roasted potatoes or sweet potatoes if you want more carbs. Add cucumbers or tomatoes for extra freshness.
Storage
Store the undressed salad in an airtight container for up to 3 days. Keep the dressing separate for up to 5 days. If it looks a little dry on day two, add an extra squeeze of lemon and toss.
Za’atar Spiced Cabbage Salad With Creamy Tahini Dressing
A crunchy, bright, Middle Eastern inspired salad that eats like a full meal, thanks to juicy shredded chicken, lots of fresh herbs, and a lemony tahini yogurt dressing.
INGREDIENTS
1/4 white cabbage, finely sliced or shredded
1/4 red cabbage, finely sliced or shredded
2 chicken breasts, cooked, grilled and shredded
1 cup fresh mint leaves, roughly torn
4 tablespoons za’atar
Optional add ins
- 1/3 cup toasted almond slivers
1/3 cup sultanas
1 jalapeño, finely sliced, or chili flakes to taste
1/4 cup pickled onions or shallots
1/2 cup runny tahini
Juice of 1 lemon
1/2 teaspoon garlic powder
Salt to taste
1/4 cup Greek yogurt (replace with ice water for dairy free)
Splash of water as needed to thin
INSTRUCTIONS
In a large bowl, combine cabbage, shredded chicken, mint, and za’atar. Add jalapeño and pickled onions if using. Toss well.
In a small bowl, whisk tahini, lemon juice, garlic powder, and salt. Whisk in Greek yogurt if using. Add water a little at a time until creamy and drizzleable.
Dress the salad right before serving, then top with almonds and sultanas if using.
