Save My cutting board was a mess of purple streaks the first time I sliced into red cabbage without realizing how much it stains. I was making this salad for a potluck, convinced I could prep everything in twenty minutes. The sun-dried tomatoes sat in their little jar, glossy and fragrant, while I frantically julienned carrots and tried to remember if I had any fresh dill left. That salad turned out better than I expected, and now it's the one I make when I need something bright, crunchy, and effortless.
I brought this to a summer barbecue once, tucked between potato salad and coleslaw, and watched it disappear first. Someone asked if I'd used a secret ingredient, and I pointed to the sun-dried tomatoes like I'd discovered them myself. The truth is, they do all the heavy lifting. The cabbage stays crisp, the herbs stay green, and the dressing clings to everything without turning soggy. It's become my go-to whenever I need to feed a crowd without turning on the stove.
Ingredients
- Red cabbage: Slice it as thin as you can manage, the thinner it is, the better it soaks up the dressing and the less it tastes like raw cabbage.
- Green cabbage: Adds a milder crunch and balances the sharpness of the red, plus it looks beautiful mixed together.
- Carrot: Julienne it for texture and a touch of sweetness that plays nicely with the tomatoes.
- Red bell pepper: Slice it thin so it weaves through the salad without overpowering, and it adds a pop of color.
- Spring onions: They bring a gentle bite without the harshness of raw white onion, and the green parts look fresh and pretty.
- Sun-dried tomatoes in oil: Drain them well and slice them into strips, they're the heart of this salad and give it that sweet, umami depth.
- Fresh parsley: Chop it roughly, it adds a clean, grassy note that brightens everything.
- Fresh dill: A little goes a long way, it brings a delicate, slightly lemony flavor that pairs perfectly with cabbage.
- Fresh chives: Snip them finely for a mild onion flavor that rounds out the herbs.
- Extra virgin olive oil: Use a good one, it's the base of the dressing and you'll taste it.
- White wine vinegar or apple cider vinegar: Either works, the acidity cuts through the richness and wakes up the vegetables.
- Honey or maple syrup: Just enough sweetness to balance the vinegar and complement the tomatoes.
- Dijon mustard: It helps emulsify the dressing and adds a subtle tang.
- Garlic: Mince it finely so it distributes evenly and doesn't overpower.
- Salt and black pepper: Taste as you go, cabbage needs more seasoning than you think.
Instructions
- Prep the vegetables:
- In a large salad bowl, toss together the red cabbage, green cabbage, carrot, bell pepper, and spring onions. The colors should look like a farmers market in a bowl.
- Add the flavor:
- Scatter the sliced sun-dried tomatoes, parsley, dill, and chives over the top. Don't stir yet, just let them sit there looking vibrant.
- 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's smooth and glossy. Taste it, it should be tangy, slightly sweet, and well seasoned.
- Toss it all together:
- Pour the dressing over the salad and toss well, using your hands or salad tongs to make sure every piece of cabbage gets coated. It should glisten.
- Let it rest:
- Let the salad sit for 10 minutes before serving so the cabbage softens just a bit and the flavors meld. Taste again and adjust seasoning if needed.
Save I made this for my neighbor after she had surgery, and she told me later it was the first thing that tasted good in days. Something about the crunch and the brightness made her feel like herself again. Now I think of this salad as more than a side dish, it's the thing you bring when you want someone to feel cared for without making a big fuss.
How to Store and Serve
This salad keeps beautifully in the fridge for up to three days, and honestly, it tastes even better the next day once the cabbage has softened and soaked up all the dressing. Store it in an airtight container and give it a quick toss before serving. If you're making it ahead for a party, you can prep all the vegetables and dressing separately, then toss them together right before you serve. It's great on its own, but I've also piled it onto grilled chicken sandwiches and served it alongside roasted fish.
Ways to Make It Your Own
Once you've made this a few times, it becomes a template you can riff on. I've added toasted sunflower seeds for crunch, swapped in cilantro when I was out of parsley, and even stirred in crumbled feta when I wanted something richer. A friend of mine adds thinly sliced apple for sweetness, and another tosses in chickpeas to turn it into a full meal. The dressing is forgiving, too, you can use lemon juice instead of vinegar, or add a pinch of red pepper flakes if you like a little heat.
What to Serve Alongside
This salad plays well with almost anything. I've served it next to grilled sausages at summer cookouts, alongside baked salmon for a lighter dinner, and even as a base for grain bowls with quinoa and roasted vegetables. It's the kind of side that makes the main dish look better without competing for attention.
- Grilled chicken or fish for a simple, balanced plate.
- Crusty bread and hummus for a vegetarian spread.
- Roasted potatoes or rice bowls when you want something heartier.
Save This salad has saved me more times than I can count, from last-minute dinners to potlucks where I forgot to plan ahead. It's proof that you don't need fancy ingredients or complicated steps to make something people remember.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours ahead. Keep the dressing separate and toss just before serving to maintain the cabbage's crunch. If dressed in advance, the vegetables will soften slightly but still taste delicious.
- → 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.
- → How do I store leftover salad?
Store in an airtight container in the refrigerator for up to 2 days. The salad will soften over time as the dressing wilts the cabbage, creating a more slaw-like texture.
- → Can I add protein to make this a main dish?
Absolutely! Top with grilled chicken, salmon, chickpeas, or feta cheese. Toasted nuts or seeds like almonds, walnuts, or sunflower seeds also add protein and satisfying crunch.
- → Is this salad suitable for meal prep?
Yes, this salad is excellent for meal prep. Store undressed portions in containers and pack the dressing separately. The raw vegetables stay crisp for 3-4 days when stored properly.
- → What type of vinegar works best?
White wine vinegar or apple cider vinegar both work beautifully. Red wine vinegar, rice vinegar, or lemon juice are also excellent alternatives that complement the sweet sun-dried tomatoes.