Cabbage Salad With Sundried Tomatoes (Printable)

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

# What You'll 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:

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

# Expert Advice:

01 -
  • It stays crunchy for hours, even after dressing, so you can make it ahead without any sogginess.
  • The sun-dried tomatoes add a sweet, tangy punch that makes plain cabbage feel like something special.
  • You can throw it together in less time than it takes to order takeout, and it actually tastes better than most restaurant sides.
02 -
  • If you dress it too early, the cabbage will wilt and lose its crunch, so wait until just before serving or at most 30 minutes ahead.
  • Mincing the garlic too coarsely will leave you with sharp, raw bites that overpower the dressing, so take the extra 20 seconds to mince it fine.
03 -
  • Use a mandoline to slice the cabbage if you have one, it makes the job faster and the texture more consistent.
  • Let the dressing sit for a few minutes after whisking so the garlic mellows slightly and the flavors marry before you pour it on.
Go Back