Pin it I started making this salad on a Tuesday afternoon when I had half a cabbage sitting in the crisper and a jar of sun-dried tomatoes I kept forgetting to use. The kitchen smelled like garlic and vinegar as I whisked the dressing, and I remember thinking it would be just another forgettable side dish. But that first bite, all crunch and tang and unexpected sweetness, made me stop mid-chew and reach for another forkful. It's been in my weekly rotation ever since.
I brought this to a potluck once, tucked between casseroles and pasta bakes, and watched people come back three times. One friend asked if I'd used a secret ingredient, convinced there was something magical hidden in the bowl. The truth is simpler: fresh herbs, good olive oil, and the patience to let everything sit together for a few minutes before serving. Sometimes the best dishes are just honest ingredients treated with a little care.
Ingredients
- Red cabbage: Slice it as thin as you can manage, the finer the ribbons, the more tender the salad feels on your tongue.
- Green cabbage: Balances the earthiness of the red and adds a lighter, sweeter note to each bite.
- Carrot: Julienne it for that restaurant-style look and a slight snap of sweetness between the cabbage.
- Red bell pepper: Choose one that's firm and glossy, it brings color and a gentle fruity crunch.
- Spring onions: Their mild bite is gentler than regular onions and won't overpower the delicate dressing.
- Sun-dried tomatoes in oil: Drain them well but save that flavored oil for another vinaigrette, it's liquid gold.
- Fresh parsley: Adds a bright, grassy finish that wakes up the whole bowl.
- Fresh dill: A little goes a long way, its feathery flavor makes the salad feel summery even in winter.
- Fresh chives: Snip them with scissors right over the bowl for the freshest, most delicate onion flavor.
- Extra virgin olive oil: Use the good stuff here, you'll taste it in every forkful.
- White wine vinegar or apple cider vinegar: Either works beautifully, though apple cider gives a rounder, slightly fruitier tang.
- Honey or maple syrup: Just enough sweetness to balance the acidity and coax out the natural sugars in the vegetables.
- Dijon mustard: This is what makes the dressing cling to every shred of cabbage instead of pooling at the bottom.
- Garlic: Mince it finely or press it, raw garlic can be sharp but here it mellows beautifully with the vinegar.
- Salt and black pepper: Season generously, cabbage needs more salt than you think to really shine.
Instructions
- Prep the vegetables:
- Pile the red cabbage, green cabbage, carrot, bell pepper, and spring onions into your largest salad bowl. The colors alone will make you smile.
- Add the flavor bombs:
- Toss in the sliced sun-dried tomatoes and all three herbs, scattering them evenly so every serving gets a little bit of everything.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until it looks creamy and unified. If using a jar, just shake it hard for thirty seconds.
- Dress and toss:
- Pour the dressing over the salad and use your hands or tongs to toss everything together, making sure the dressing reaches the bottom layers. Your hands work best here, you can feel when everything's evenly coated.
- Taste and adjust:
- Take a bite and see what it needs, maybe more salt, a pinch of pepper, or another drizzle of vinegar.
- Let it rest:
- Walk away for ten minutes and let the cabbage soften just slightly and the flavors marry. This step makes all the difference.
Pin it The first time I packed this for lunch, a coworker leaned over and said it smelled like a garden in a bowl. We ended up sitting on the bench outside, eating straight from our containers and talking about how rare it is to find a salad that actually feels satisfying. That's when I realized this wasn't just a side dish anymore, it had become the main event.
Making It Your Own
I've added toasted sunflower seeds when I wanted extra crunch, crumbled feta when I was in the mood for something richer, and once I stirred in chickpeas to turn it into a full meal. The base is forgiving enough to handle whatever your fridge or your cravings suggest. Just keep the dressing ratio the same and you can't go wrong.
Storage and Meal Prep
This salad keeps beautifully in an airtight container for up to four days, and honestly, it tastes better on day two. The cabbage softens slightly but stays crisp, and the flavors deepen as everything sits together. I often make a double batch on Sunday and eat it all week without getting bored.
Serving Suggestions
I've served this alongside grilled chicken, roasted salmon, and even as a topping for grain bowls with quinoa or farro. It's bright enough to cut through rich, heavy dishes and substantial enough to stand on its own with a slice of crusty bread. If you're feeding a crowd, set it out in a big wooden bowl and watch it disappear.
- Top with grilled shrimp or sliced steak for a heartier meal.
- Serve it in butter lettuce cups for a fun, handheld presentation.
- Pack it in a jar with the dressing on the bottom for a perfect portable lunch.
Pin it This salad taught me that simple doesn't mean boring, and that a handful of fresh herbs can turn everyday vegetables into something worth talking about. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like an old friend every time you make it.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours in advance. However, add the dressing just before serving to keep the cabbage crisp and fresh.
- → What can I substitute for sun-dried tomatoes?
Fresh cherry tomatoes, roasted red peppers, or dried cranberries work well as alternatives. Each brings a different flavor profile to the salad.
- → How do I make this salad vegan?
Simply replace the honey in the dressing with maple syrup or agave nectar. All other ingredients are naturally plant-based.
- → Can I use only one type of cabbage?
Absolutely! You can use all red or all green cabbage. The mix provides visual appeal and slightly different textures, but either works perfectly.
- → How long does this salad keep in the refrigerator?
Dressed salad keeps for 1-2 days refrigerated. For longer storage, keep the dressing separate and store undressed salad for up to 3 days.
- → What herbs can I use if I don't have dill or chives?
Cilantro, basil, or mint make excellent substitutes. You can also use just parsley and add extra garlic or lemon zest for flavor.