Cabbage Salad With Sundried Tomatoes (Print Version)

Vibrant, crunchy cabbage with sun-dried tomatoes and fresh herbs in a tangy dressing. Quick and refreshing.

# Components:

→ Vegetables

01 - 3 cups red cabbage, thinly sliced
02 - 2 cups green cabbage, thinly sliced
03 - 1 medium carrot, julienned
04 - 1 small red bell pepper, thinly sliced
05 - 3 spring onions, thinly sliced

→ Sun-Dried Tomatoes

06 - 1/2 cup sun-dried tomatoes in oil, drained and sliced

→ Herbs

07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh dill, chopped
09 - 2 tablespoons fresh chives, chopped

→ Dressing

10 - 4 tablespoons extra virgin olive oil
11 - 2 tablespoons white wine vinegar or apple cider vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, finely minced
15 - Salt and black pepper to taste

# Directions:

01 - In a large salad bowl, combine the thinly sliced red cabbage, green cabbage, julienned carrot, sliced bell pepper, and thinly sliced spring onions.
02 - Add the sliced sun-dried tomatoes, chopped parsley, dill, and chives to the bowl with vegetables.
03 - In a small bowl or jar, whisk together the olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until fully emulsified.
04 - Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
05 - Taste and adjust seasoning if necessary. Let the salad sit for 10 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can make it on a Tuesday night without any fuss.
  • The sun-dried tomatoes add this sweet, concentrated punch that makes the whole thing feel special without requiring you to do anything complicated.
  • It tastes better the next day, so it's a perfect make-ahead side dish that actually improves with time.
02 -
  • The dressing will separate if you let it sit for hours—just give it a quick whisk before serving or make it fresh the day of if you're being finicky about it.
  • Don't dress the salad more than an hour before serving unless you want softer cabbage, which sometimes is exactly what you want, so ignore this rule if that appeals to you.
03 -
  • If you're making this ahead, store the components separately and assemble just before serving—your future self will appreciate the crisp, fresh vegetables.
  • The dressing works with almost any raw vegetable combination, so don't be afraid to swap in what you have on hand or what looks good at the market.
Return