Cabbage Salad With Sundried Tomatoes

My neighbor showed up at my door one afternoon with a bowl of this salad, and I honestly didn't expect much from chopped cabbage. But one forkful changed everything: the crunch, the tangy sweetness from those sun-dried tomatoes, the way the herbs made it all sing. I asked for the recipe on the spot, scribbled it on the back of an envelope, and made it three times that week. Now it's my go-to whenever I need something fresh, fast, and impossibly satisfying.

I brought this salad to a potluck once, tucked between casseroles and pasta bakes, and watched it disappear first. People kept asking what was in it, surprised that something so simple could have that much flavor. One friend admitted she'd never bought sun-dried tomatoes before but left with a jar from my pantry. That's the magic of this dish: it makes everyday ingredients feel special.

Ingredients

• Red cabbage: Adds gorgeous purple color and a slightly peppery bite that balances the sweetness, slice it as thin as you can for the best texture.
• Green cabbage: Milder and crunchier than red, it lightens the salad and gives every bite that satisfying snap.
• Carrot: Julienned carrots bring natural sweetness and a pop of orange that makes the whole bowl look alive.
• Red bell pepper: Sweet, crisp, and vibrant, it adds another layer of crunch and a hint of summer no matter the season.
• Spring onions: Their mild, fresh bite cuts through the richness without overpowering the other flavors.
• Sun-dried tomatoes in oil: These are the secret star, packed with concentrated sweetness and a chewy texture that makes every forkful interesting.
• Fresh parsley: Bright and grassy, it wakes up the whole salad and keeps it from feeling too heavy.
• Fresh dill: Adds a delicate, almost floral note that pairs beautifully with the tangy dressing.
• Fresh chives: A gentle onion flavor that weaves through the salad without shouting.
• Extra virgin olive oil: Use the good stuff here, it coats everything with silky richness and carries all the other flavors.
• White wine vinegar or apple cider vinegar: The acidity brightens the whole dish and balances the sweetness from the tomatoes and honey.
• Honey or maple syrup: Just enough sweetness to round out the dressing and make it cling to the veggies.
• Dijon mustard: Adds tang and helps emulsify the dressing so it doesn't separate.
• Garlic: One clove, minced fine, gives the dressing a subtle warmth without biting back.
• Salt and black pepper: Essential for bringing all the flavors into focus, taste as you go and adjust boldly.

Instructions

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Prep the vegetables:

In a large salad bowl, toss together the red cabbage, green cabbage, carrot, bell pepper, and spring onions. The colors alone will make you smile.

Add the flavor boosters:

Stir in the sliced sun-dried tomatoes, parsley, dill, and chives, distributing them evenly so every bite gets a little of everything.

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 emulsified. Taste it now, this is your chance to adjust before it goes on the salad.

Dress and toss:

Pour the dressing over the salad and toss well, using your hands or tongs to make sure every shred of cabbage gets coated. Don't be shy, really work it in.

Let it rest:

Let the salad sit for 10 minutes before serving so the flavors meld and the cabbage softens just a touch. Taste again and add more salt or pepper if needed.

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I made this salad for a summer picnic and left it in the cooler for two hours before we ate. When I finally opened it, the cabbage had softened just enough and the dressing had deepened into something even better than when I'd packed it. Everyone went back for seconds, and I realized this is one of those rare dishes that improves with a little patience.

Storing and Make-Ahead Tips

This salad keeps beautifully in the fridge for up to three days, tightly covered. The cabbage stays crunchy and the flavors deepen as it sits. If you're making it ahead, you can prep the vegetables and dressing separately, then toss them together an hour before serving. I've even dressed it the night before and it was still crisp and delicious the next day.

Customizing Your Salad

Once you've made this a few times, you'll start playing with it. I've added toasted sunflower seeds for crunch, crumbled feta for creaminess, and even diced avocado when I had one sitting on the counter. A handful of arugula or spinach mixed in turns it into a heartier meal. The base is so forgiving that you can swap herbs, add nuts, or throw in leftover roasted vegetables without losing what makes it special.

Serving Suggestions

This salad shines on its own, but it's also a fantastic side for grilled chicken, fish, or even a simple roast. I've served it alongside pulled pork sandwiches, tucked it into wraps, and piled it on toast with hummus for a quick lunch. It's one of those dishes that fits into any meal without trying too hard.

• Top it with grilled shrimp or chickpeas for extra protein.
• Serve it in lettuce cups for a fun, hand-held version.
• Pair it with crusty bread and a sharp cheese for a light dinner.

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Every time I make this salad, I'm reminded that the best recipes don't need to be complicated to be memorable. This one just needs fresh ingredients, a little love, and maybe 15 minutes of your time.

Frequently Asked Recipe Questions

→ Can I prepare this salad ahead of time?

Yes, you can prepare the vegetables and dressing separately up to 24 hours in advance. Toss them together just before serving to maintain the cabbage's crunch and prevent wilting.

→ What can I substitute for sun-dried tomatoes?

You can use fresh cherry tomatoes, roasted red peppers, or dried cranberries for a different flavor profile. Each will provide a unique sweet or tangy element to the salad.

→ How do I make this salad vegan?

Simply replace the honey in the dressing with maple syrup or agave nectar. All other ingredients are naturally plant-based, making it completely vegan-friendly.

→ Can I use only one type of cabbage?

Absolutely. You can use all red or all green cabbage if preferred. Using both types adds visual appeal and a slight variation in flavor and texture.

→ How long will this salad keep in the refrigerator?

The dressed salad will keep for up to 2 days in an airtight container. The cabbage may soften slightly over time but will still be flavorful and enjoyable.

→ What proteins pair well with this salad?

This salad complements grilled chicken, salmon, shrimp, or tofu beautifully. It also works well alongside roasted meats or as part of a mezze platter.