Cabbage Salad With Sundried Tomatoes (Printable)

Vibrant crunchy cabbage 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

# How to Make It:

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

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you fussed over it for hours.
  • The sun-dried tomatoes add a sweet, tangy punch that makes plain cabbage feel exciting.
  • You can make it ahead and it only gets better as the flavors soak in.
  • It's one of those rare salads that feels light but actually fills you up.
02 -
  • Slice the cabbage as thin as possible, thick chunks won't absorb the dressing and they're harder to eat.
  • Don't skip the resting time, those 10 minutes transform the salad from good to great.
  • If you overdress it, add more cabbage, if it's too dry, whisk up a little more dressing.
03 -
  • Use a mandoline to slice the cabbage paper-thin, it makes a huge difference in texture.
  • Let the dressing come to room temperature before tossing if you've stored it in the fridge, cold oil doesn't coat as well.
  • Massage the cabbage with a pinch of salt before adding the dressing if you want it extra tender.
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