Cabbage Salad With Sundried Tomatoes (Printer-friendly)

Crunchy cabbage with sun-dried tomatoes, fresh herbs, and zesty dressing. Light, refreshing, and ready in minutes.

# What You'll Need:

→ 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

# Steps:

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

# Expert Advice:

01 -
  • It stays crisp for days in the fridge, getting better as the flavors soak into the cabbage.
  • The sun-dried tomatoes add a burst of sweetness that makes even picky eaters ask for seconds.
  • You can prep it in the time it takes to boil pasta, with zero cooking required.
  • It works as a side dish, a packed lunch, or a base for adding grilled protein later.
02 -
  • Don't skip the resting time, the cabbage needs those minutes to absorb the dressing and lose its raw edge.
  • If your sun-dried tomatoes are very salty, rinse them quickly under water before slicing or the whole salad will taste too intense.
  • Slice the cabbage thinner than you think you should, thick chunks make it feel more like coleslaw than a delicate salad.
03 -
  • Use a mandoline to slice the cabbage paper-thin in half the time, just watch your fingers.
  • If you don't have fresh herbs, use half the amount of dried herbs and add them to the dressing to let them bloom.
  • Save a handful of the fresh herbs to sprinkle on top right before serving for a pop of color and fragrance.
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