Cabbage Salad With Sundried Tomatoes (Print Version)

Vibrant crunchy salad combining red and green cabbage with sun-dried tomatoes, fresh herbs, and a zesty olive oil vinaigrette.

# 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 Make It:

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

# Additional Tips::

01 -
  • It stays crisp for days in the fridge, getting better as the dressing soaks in.
  • The sun-dried tomatoes add a burst of sweetness that makes even picky eaters reach for seconds.
  • You can prep it in the time it takes to wait for water to boil.
  • It's colorful enough to feel fancy but easy enough for a weeknight.
02 -
  • If you dress it too early, the cabbage will release water and dilute everything, so wait until close to serving time.
  • The salad actually tastes better the next day once the cabbage has had time to marinate in the dressing.
  • Don't skip the resting time, those 10 minutes transform it from good to irresistible.
03 -
  • Use a mandoline to slice the cabbage paper-thin, it makes all the difference in texture.
  • Let the dressing sit for five minutes before tossing so the garlic mellows and the flavors marry.
  • If you want it vegan, swap honey for maple syrup and it tastes just as good.
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