Cabbage Salad With Sundried Tomatoes (Printable)

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

# What You 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

# Directions:

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.

# Helpful Tips:

01 -
  • It stays crunchy for hours, even after dressing, so you can make it ahead without any sogginess.
  • The sun-dried tomatoes add bursts of intense sweetness that make plain cabbage feel fancy.
  • Every bite is different because the herbs, vegetables, and dressing coat unevenly in the best possible way.
  • It works as a side dish, a packed lunch, or even a late-night fridge raid when youre craving something bright and virtuous.
02 -
  • If you dress the salad more than an hour ahead, the cabbage will soften too much and lose its satisfying crunch, so time it carefully.
  • Always drain the sun-dried tomatoes thoroughly, or the oil will pool at the bottom of the bowl and make the dressing greasy.
  • Taste the dressing before you pour it on, because some mustards are saltier than others and you may need to adjust.
03 -
  • Slice the cabbage with a sharp knife or a mandoline, because a dull blade will bruise the leaves and make them taste bitter.
  • Let the garlic sit in the vinegar for a few minutes before whisking in the oil, it mellows the raw bite and infuses the dressing.
  • If you dont have fresh herbs, use half the amount of dried, but add them to the dressing instead of tossing them with the vegetables so they rehydrate.
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