Save to Pinterest My neighbor brought this salad to a potluck last spring, and I practically hoarded the bowl. The purple cabbage stained my fingers as I shredded it the next day, determined to recreate what I'd tasted. I'd never thought of cabbage as exciting until those sun-dried tomatoes turned everything sweet and tangy. Now it's my go-to when I need something that feels fresh but actually fills you up. It's the kind of salad that makes people ask for the recipe before they've finished their first bite.
I made this for my sister's baby shower, doubling the recipe and panicking when I ran out of bowl space. Everyone kept circling back to the table, forks in hand, ignoring the fancy cheese plate. One guest admitted she'd never eaten raw cabbage before and was shocked at how sweet it tasted. That day taught me that simple ingredients, when treated right, don't need to apologize for anything.
Ingredients
- Red cabbage: Slice it as thin as you can manage, the thinner it is, the better it absorbs the dressing and the less it feels like chewing paper.
- Green cabbage: Milder than red, it balances the earthiness and adds a lighter crunch that keeps the salad from feeling too heavy.
- Carrot: Julienne it instead of grating so it holds its shape and adds little pops of sweetness throughout.
- Red bell pepper: Choose one that's firm and glossy, it brings color and a subtle sweetness that plays beautifully with the tomatoes.
- Spring onions: Their gentle sharpness is just enough to wake everything up without overpowering the herbs.
- Sun-dried tomatoes in oil: Drain them well but save that oil, it's liquid gold for other dressings or sautéing vegetables.
- Fresh parsley: Don't skip the herbs, they make this taste alive instead of like something from a bag.
- Fresh dill: A little goes a long way, its bright, grassy flavor cuts through the richness of the oil.
- Fresh chives: They add a whisper of onion that's softer and more elegant than raw garlic.
- Extra virgin olive oil: Use something you'd actually want to taste on its own, it's the backbone of the dressing.
- White wine vinegar or apple cider vinegar: Either works, but apple cider vinegar adds a rounder, slightly fruity tang.
- Honey or maple syrup: Just enough sweetness to balance the vinegar and coax out the natural sugars in the vegetables.
- Dijon mustard: This is what holds the dressing together and gives it that slight kick in the back of your throat.
- Garlic: Mince it finely or it'll be too sharp, you want it to melt into the dressing.
- Salt and black pepper: Taste as you go, cabbage needs more seasoning than you think.
Instructions
- Prep the vegetables:
- In a large salad bowl, combine the red cabbage, green cabbage, carrot, bell pepper, and spring onions. Use your hands to toss them lightly so everything is evenly distributed and nothing clumps together.
- Add the flavor boosters:
- Toss in the sliced sun-dried tomatoes, parsley, dill, and chives. The herbs should be scattered throughout, not sitting in a pile on top.
- 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 looks creamy and emulsified. If you're using a jar, just shake it hard for thirty seconds.
- Dress the salad:
- Pour the dressing over the salad and toss well, really work it in with tongs or your hands so every shred is coated. Don't be shy, the cabbage can handle it.
- Adjust and rest:
- Taste and add more salt, pepper, or a squeeze of vinegar if it needs brightness. Let the salad sit for 10 minutes so the flavors meld and the cabbage softens just a bit.
Save to Pinterest I brought this to a summer barbecue where everything else was drowning in mayo. My friend's dad, who claimed he hated salad, went back for thirds and asked if I had a food blog. I didn't, but that moment made me realize that sometimes the simplest things are what people remember. It wasn't fancy, it was just honest and full of flavor.
Making It Your Own
I've added toasted sunflower seeds when I wanted more crunch, and once I threw in some crumbled feta because I had it sitting in the fridge. A handful of dried cranberries works if you want more sweetness, and I've even stirred in leftover grilled chicken to turn it into lunch. The base is forgiving, so treat it like a template and use what you have.
Storage and Leftovers
This salad keeps beautifully in the fridge for up to three days, tightly covered. The cabbage stays crunchy and the flavors deepen, though the herbs might lose a little brightness. If you're planning to make it ahead, hold back half the dressing and toss it in just before serving. I've eaten it straight from the container at midnight more times than I care to admit.
Serving Suggestions
I love this alongside grilled fish or roasted chicken, but it also works as a light lunch on its own. It's sturdy enough to pack for picnics or potlucks without wilting into a sad pile. Sometimes I'll serve it in individual bowls with a sprinkle of seeds on top to make it feel a little more special.
- Top with grilled shrimp or salmon for a complete meal.
- Serve it in lettuce cups for a fun, hands-on appetizer.
- Pack it in a mason jar for a portable, no-mess lunch.
Save to Pinterest This salad has a way of showing up when I need something quick, bright, and reliable. It's proof that you don't need fancy ingredients to make something people actually want to eat.
Common Recipe Questions
- → How should I slice the cabbage for best texture?
Use a sharp knife or mandoline to slice the cabbage as thinly as possible. Thin, uniform slices create the ideal crisp texture and allow the dressing to coat evenly throughout the salad.
- → Can I prepare this salad in advance?
Yes, you can prepare the vegetables and store them separately up to 4 hours ahead. Mix everything together just before serving or up to 2 hours prior. The salad will soften slightly over time as the vegetables absorb the dressing.
- → What's the best vinegar to use for this dressing?
White wine vinegar provides a delicate flavor that complements the sun-dried tomatoes beautifully. Apple cider vinegar works equally well for a slightly warmer taste. Avoid overly strong vinegars like balsamic, which can overpower the fresh herb notes.
- → How can I make this salad more substantial?
Add toasted sunflower or pumpkin seeds for crunch, incorporate cooked chickpeas or lentils for protein, or serve alongside grilled chicken, fish, or tofu. These additions transform it from a light side into a satisfying main course.
- → Is this salad suitable for dietary restrictions?
This salad is naturally vegetarian and gluten-free. For vegan preparation, substitute maple syrup for honey in the dressing. Always verify sun-dried tomato packaging for allergen warnings regarding nuts and mustard contamination.
- → How do I prevent the salad from becoming soggy?
Store the dressing separately if preparing ahead, and add it only when ready to serve. Don't over-dress the salad—toss gently and taste before adding extra dressing. The 10-minute resting period allows controlled flavor melding without excessive wilting.