Cabbage Salad With Sundried Tomatoes

My neighbor brought this salad to a potluck last spring, and I watched everyone circle back to it three times. The purple cabbage had stained the bowl a gorgeous magenta, and those glossy sun-dried tomatoes caught the light like little jewels. I cornered her in the kitchen and asked for the recipe, which she laughed about because it turned out to be almost embarrassingly simple. That was the day I learned that sometimes the most impressive dishes require nothing more than a good knife and fifteen minutes.

I started making this on Sunday afternoons and packing it into glass jars for the week. My coworker noticed the vivid purple through the container and asked if I was eating flowers. When I offered her a forkful, she went silent for a moment, then asked if I was secretly a caterer. The truth is, the hardest part is slicing the cabbage thin enough, and even that becomes meditative once you get into a rhythm.

Ingredients

• Red cabbage: Slice it as thin as you can manage, almost translucent, because thick shreds stay too crunchy and dont soak up the dressing properly.
• Green cabbage: This balances the earthiness of the red and adds a milder, sweeter crunch that keeps the salad from feeling one-note.
• Carrot: Julienne it into matchsticks rather than grating it, so it stays crisp and doesnt turn mushy or watery after sitting.
• Red bell pepper: The sweetness here plays off the tanginess of the vinegar, and the color makes the whole bowl look like a sunset.
• Spring onions: These are gentler than raw red onion and add a mild sharpness without overpowering the herbs.
• Sun-dried tomatoes in oil: Drain them well or the salad will get greasy, but save that oil for another dressing because its infused with flavor.
• Fresh parsley: Dont skimp on this, it adds a grassy brightness that cuts through the richness of the oil and tomatoes.
• Fresh dill: A little goes a long way, and it brings a faint anise note that makes people ask what the secret ingredient is.
• Fresh chives: These add a delicate onion flavor and tiny green flecks that make the salad look more thoughtful than it actually is.
• Extra virgin olive oil: Use something you would dip bread into, because the flavor comes through clearly in a simple dressing like this.
• White wine vinegar or apple cider vinegar: Either works, but apple cider vinegar adds a fruity sweetness that I prefer with cabbage.
• Honey or maple syrup: Just enough to round out the acidity and keep the dressing from being too sharp.
• Dijon mustard: This emulsifies the dressing and adds a subtle heat that lingers at the back of your tongue.
• Garlic: Mince it finely or it will clump in the dressing, and let it sit in the vinegar for a minute to mellow out.
• Salt and black pepper: Season generously, because cabbage can take a lot of salt and still taste balanced.

Instructions

Prep the vegetables:

Lay out all your sliced cabbage, carrot, bell pepper, and spring onions in a big bowl, the kind you think is too large but will turn out to be just right. Toss everything with your hands to mix the colors evenly, and take a moment to appreciate how beautiful raw vegetables can be.

Add the sun-dried tomatoes and herbs:

Scatter the tomato slices and all three herbs over the top, then give it a gentle toss so they distribute without bruising. The smell of fresh dill and parsley together is enough to make you hungry before youve even added the dressing.

Make the dressing:

Whisk the olive oil, vinegar, honey, mustard, garlic, salt, and pepper in a small jar until it looks creamy and unified. If you shake it in a jar with a tight lid, it emulsifies faster and you can store any leftovers right in the same container.

Dress the salad:

Pour the dressing over everything and use your hands or tongs to toss it thoroughly, making sure every shred of cabbage gets coated. Dont be shy, this salad needs a good massage to soften the cabbage just slightly.

Taste and adjust:

Grab a forkful and see if it needs more salt, sweetness, or acidity, because everyones cabbage and tomatoes taste a little different. I usually add an extra pinch of salt and a drizzle of vinegar.

Let it rest:

Walk away for ten minutes and let the flavors meld while the cabbage softens just a touch. This step makes the difference between a good salad and one people ask you to bring to every gathering.

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The first time I served this at a family dinner, my uncle scraped his plate clean and then asked if there was more in the kitchen. My aunt elbowed him and said it was just cabbage, but he shook his head and told her it tasted like something youd order at a restaurant. I didnt tell him it cost less than ten dollars to make the whole bowl. That felt like a secret worth keeping.

How to Store and Serve

This salad keeps in the fridge for up to three days, though the cabbage will soften gradually and the colors will bleed into each other. I actually like it on day two, when everything has marinated together and the flavors have deepened. Serve it cold or at room temperature, and if youre bringing it somewhere, pack the dressing separately and toss it right before serving to keep everything crisp. It pairs beautifully with grilled chicken, roasted salmon, or just a hunk of crusty bread.

Variations and Add-Ins

Once you get comfortable with the base recipe, you can start playing around with it. I sometimes add toasted sunflower seeds or pumpkin seeds for extra crunch, or crumbled feta if Im feeling indulgent. A handful of dried cranberries or raisins adds a chewy sweetness that contrasts nicely with the tangy dressing. If you want more protein, toss in some chickpeas or shredded rotisserie chicken, and suddenly its a full meal instead of a side.

What to Do with Leftovers

Leftover salad makes an excellent topping for grain bowls, especially over warm quinoa or farro. I also like to pile it onto toast with a smear of hummus or goat cheese for a quick lunch. If it gets too soft, chop it finely and stir it into scrambled eggs or a frittata, where the cabbage adds color and the dressing seasons everything perfectly.

• Use any extra dressing as a marinade for chicken thighs or pork chops before grilling.
• If the salad sits too long and wilts, revive it with a handful of fresh arugula or spinach and a squeeze of lemon.
• Leftover sun-dried tomato oil can be drizzled over roasted vegetables or stirred into pasta for an instant flavor boost.

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This salad has become my default contribution to any gathering where I dont know what to bring. It travels well, looks stunning, and always disappears faster than I expect.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 24 hours in advance. Store it covered in the refrigerator. The cabbage will soften slightly as it marinates in the dressing, which many people prefer. Add fresh herbs just before serving for maximum flavor.

→ What can I substitute for sun-dried tomatoes?

You can use cherry tomatoes, roasted red peppers, or dried cranberries for a sweet-tart flavor. Fresh tomatoes work too, though they'll add more moisture to the salad. Adjust the dressing accordingly if using fresh tomatoes.

→ How do I make this salad vegan?

Simply replace the honey in the dressing with maple syrup or agave nectar. The rest of the ingredients are naturally plant-based, making it an easy vegan conversion without sacrificing flavor.

→ Can I use only one type of cabbage?

Absolutely. You can use all red or all green cabbage if that's what you have on hand. Using both types creates a more colorful presentation and offers a slight variation in flavor and texture.

→ What proteins pair well with this salad?

This salad complements grilled chicken, salmon, tuna, or tofu beautifully. You can also add chickpeas, white beans, or hard-boiled eggs directly to the salad to make it a complete meal.

→ How long will leftovers keep?

Stored in an airtight container in the refrigerator, this salad will keep for 2-3 days. The cabbage remains fairly crisp, though it will soften over time as it absorbs the dressing.