Cabbage Salad With Sundried Tomatoes

My cutting board was stained purple for days after I first made this salad, and I didn't even mind. I'd been craving something crisp and bright, something that didn't need heat or fuss, just good knife work and a jar to shake. The sun-dried tomatoes were a last-minute grab from the back of my fridge, and they turned out to be the best decision I made that week. When I tossed everything together, the colors alone made me smile. This salad became my go-to whenever I wanted to feel like I was taking care of myself without really trying.

I brought this to a potluck once, worried it would look too simple next to all the casseroles and dips. But people kept coming back for seconds, asking what was in the dressing, and one friend even took a photo before serving herself. It was the kind of quiet win that made me realize sometimes the simplest things are what people remember. I've made it a dozen times since, and it never fails to brighten up a table.

Ingredients

• Red cabbage: This is what gives the salad its gorgeous color and a slightly peppery bite, slice it as thin as you can for the best texture.
• Green cabbage: Milder and sweeter than red, it balances the sharpness and adds extra crunch without overwhelming the dish.
• Carrot: Julienne it instead of grating so it holds its shape and adds little bursts of sweetness in every forkful.
• Red bell pepper: Choose one that's firm and glossy, it brings a gentle sweetness and a pop of color that makes the whole bowl more inviting.
• Spring onions: They're milder than regular onions and add a fresh, grassy note that doesn't linger on your breath.
• Sun-dried tomatoes in oil: The oil they're packed in is flavor gold, so drain them but don't rinse, and slice them thin so they distribute evenly.
• Fresh parsley: It adds a clean, herbaceous brightness that keeps the salad from feeling too heavy or oily.
• Fresh dill: This is the herb that makes people ask what's different, it's subtle but unmistakable and pairs beautifully with the tanginess.
• Fresh chives: They add a delicate onion flavor that's more refined than the spring onions, layering in complexity.
• Extra virgin olive oil: Use a good one here because it's the backbone of the dressing, fruity and smooth makes all the difference.
• White wine vinegar or apple cider vinegar: Either works, but apple cider vinegar brings a rounder, slightly sweeter acidity that I prefer.
• Honey or maple syrup: Just a touch balances the vinegar and mustard, making the dressing taste complete instead of sharp.
• Dijon mustard: This is what emulsifies the dressing and adds a quiet depth, don't skip it or the dressing will feel flat.
• Garlic: Mince it as finely as you can so it dissolves into the dressing instead of sitting in clumps, fresh is essential here.
• Salt and black pepper: Taste as you go because the sun-dried tomatoes add saltiness too, and you want balance, not overkill.

Instructions

Prep the vegetables:

Slice your cabbages as thin as possible, almost like ribbons, because thick chunks won't soak up the dressing or give you that satisfying crunch. Toss them into a big bowl with the julienned carrot, bell pepper, and spring onions, and take a moment to appreciate how vibrant it already looks.

Add the tomatoes and herbs:

Scatter the sun-dried tomatoes over the top, then sprinkle in the parsley, dill, and chives like you're adding confetti. Give it a gentle toss with your hands so everything mingles but doesn't bruise.

Make the dressing:

In a small jar or bowl, combine the olive oil, vinegar, honey, mustard, garlic, salt, and pepper, then whisk or shake it hard until it looks creamy and unified. Taste it with a spoon and adjust if it needs more sweetness, tang, or salt.

Dress and toss:

Pour the dressing over the salad and use tongs or your hands to toss it thoroughly, making sure every leaf and strand gets coated. Don't be shy here, the cabbage can handle it and actually needs a good mix to come alive.

Let it rest:

Set the bowl aside for about 10 minutes so the cabbage softens just a little and the flavors start to blend. This is the step that turns a good salad into a great one, so don't skip it even if you're tempted.

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One evening, I made this for myself after a long day and ate it straight from the bowl while standing at the counter. The crunch, the sweetness, the way the herbs smelled when I leaned in close, it all felt like a small act of kindness I'd given myself. That's when I realized this salad wasn't just food, it was a reminder that taking care doesn't have to be complicated.

Storing and Making Ahead

You can prep all the vegetables and herbs a few hours in advance and keep them in the fridge, covered, until you're ready to toss. The dressing also holds beautifully in a jar for up to three days, just shake it well before using. If you have leftovers, store them in an airtight container and eat them within a day or two, the cabbage will soften but the flavor actually deepens overnight.

Customizing Your Salad

This recipe is forgiving and loves additions, so feel free to toss in toasted sunflower seeds, pumpkin seeds, or even crumbled feta if you're not keeping it vegan. I've added thinly sliced apple before for a fruity crunch, and it was a revelation. If you like heat, a pinch of red pepper flakes in the dressing wakes everything up without making it spicy.

Serving Suggestions

This salad shines as a side next to grilled chicken, fish, or even a simple roasted vegetable platter. I've also piled it into pita pockets with hummus for a quick lunch that feels more exciting than it has any right to be. It's one of those dishes that works just as well at a picnic as it does on a weeknight table.

• Serve it in a shallow bowl so the colors show off and people can see what they're getting into.
• If you're making it for a crowd, double the recipe because it disappears faster than you'd think.
• Pair it with crusty bread and good butter, and suddenly you have a meal that feels intentional and complete.

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This salad has a way of making ordinary days feel a little brighter, and I hope it does the same for you. Keep it in your back pocket for when you need something fresh, fast, and unforgettable.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad can be prepared up to 24 hours in advance. Store the dressing separately and toss just before serving to maintain the cabbage's crunch. The flavors actually improve after sitting for a few hours.

→ What can I substitute for sun-dried tomatoes?

You can use cherry tomatoes, roasted red peppers, or dried cranberries as alternatives. Each will provide a different flavor profile but maintain the salad's sweet and tangy balance.

→ How do I make this salad vegan?

Simply replace the honey in the dressing with maple syrup or agave nectar. All other ingredients are already plant-based, making this an easy vegan conversion.

→ Can I use only one type of cabbage?

Absolutely. You can use all red or all green cabbage based on your preference. Red cabbage provides more color and a slightly earthier taste, while green cabbage is milder and sweeter.

→ What proteins pair well with this salad?

This salad complements grilled chicken, salmon, shrimp, or tofu beautifully. For a vegetarian option, add chickpeas, white beans, or crumbled feta cheese directly to the salad.

→ How long does this salad stay fresh?

When dressed, the salad stays fresh for up to 2 days in the refrigerator. The cabbage may soften slightly but remains flavorful. For best results, add dressing just before serving.