Cabbage Salad With Sundried Tomatoes (Printable)

Vibrant crunchy cabbage with sun-dried tomatoes, fresh herbs, and tangy dressing. Ready in 15 minutes.

# 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 tbsp fresh dill, chopped
09 - 2 tbsp fresh chives, chopped

→ Dressing

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

# Method:

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 comes together in fifteen minutes, which means you can serve something colorful and intentional even on nights when time is slipping away.
  • The salad actually gets better as it sits, so you can make it ahead and let the flavors become friends with each other.
  • One bowl feeds four people generously, making it perfect for weeknight dinners or the kind of potluck where you want to contribute something that feels a little special.
02 -
  • Draining the sun-dried tomatoes is essential—their oil is flavorful but too much will make the salad slick and separate rather than cohesive.
  • Fresh herbs aren't negotiable here; dried ones won't carry the same brightness and the salad will taste like something from a jar rather than something you made with your hands.
03 -
  • The sun-dried tomatoes are the real flavor anchor—if yours taste dull, they've been sitting too long and it's worth replacing them with fresher ones.
  • Mincing your garlic directly into the dressing rather than pre-mincing it keeps the flavor sharp and fresh rather than letting it dull as it sits.
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