Save to Pinterest I was standing in my kitchen one Sunday afternoon, staring at two types of cabbage I had impulse-bought at the farmers market. The sun-dried tomatoes had been sitting in my pantry for weeks, and suddenly it all clicked. I started slicing, the cabbage making that satisfying crunch under my knife, and within minutes I had a bowl of color that looked almost too pretty to eat. This salad turned into my go-to whenever I needed something fast, bright, and completely reliable.
The first time I brought this to a potluck, I watched people go back for seconds and then quietly ask for the recipe. One friend admitted she never liked cabbage until she tried this version. The sun-dried tomatoes were the secret weapon, she said, turning something ordinary into something she actually craved. I have made it dozens of times since, and it never gets old.
Ingredients
- Red cabbage: Slice it as thin as you can manage, the thinner ribbons catch the dressing better and soften just enough without losing their snap.
- Green cabbage: Balances the earthiness of the red and adds a lighter, sweeter note that rounds out every bite.
- Carrot: Julienne it into matchsticks for visual appeal and a touch of natural sweetness that plays beautifully with the vinegar.
- Red bell pepper: Adds a pop of color and a mild, fruity crunch that contrasts with the sharper cabbage.
- Spring onions: Their gentle bite is perfect here, less aggressive than regular onions but still giving the salad a little zing.
- Sun-dried tomatoes in oil: This is where the magic happens, their concentrated sweetness and slight chewiness transform the whole dish.
- Fresh parsley: Brightens everything and adds a grassy freshness that cuts through the richness of the oil.
- Fresh dill: Its delicate, slightly anise flavor brings an unexpected elegance to a simple cabbage salad.
- Fresh chives: A whisper of onion flavor that ties the herbs together without overwhelming.
- Extra virgin olive oil: Use a good one, you will taste it, and it becomes the silky base that carries all the other flavors.
- White wine vinegar or apple cider vinegar: Either works beautifully, the acidity wakes up the vegetables and balances the sweetness.
- Honey or maple syrup: Just enough to soften the vinegar and coax out the natural sweetness in the tomatoes and cabbage.
- Dijon mustard: Emulsifies the dressing and adds a subtle tangy depth that makes everything cohesive.
- Garlic: Mince it finely so it disperses evenly, raw garlic can be harsh but in the right amount it is perfect.
- Salt and black pepper: Season generously, cabbage needs more salt than you think to really come alive.
Instructions
- Prep the vegetables:
- Slice the cabbages into the thinnest ribbons you can, julienne the carrot, and thinly slice the bell pepper and spring onions. Toss them all into a large bowl and admire the rainbow you just created.
- Add the flavor bombs:
- Drain the sun-dried tomatoes well, slice them into strips, and scatter them over the vegetables along with all the fresh herbs. The kitchen will start smelling like a garden.
- 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. Taste it, adjust if needed, it should be tangy, slightly sweet, and bold.
- Dress and toss:
- Pour the dressing over the salad and toss everything with your hands or tongs until every ribbon is coated. Do not be shy, really work it in there.
- Let it rest:
- This is the hardest part, let the salad sit for about 10 minutes so the cabbage softens slightly and soaks up all those flavors. It is worth the wait.
Save to Pinterest I remember making this on a hot summer evening when I did not want to turn on the stove. I ate it straight from the bowl on my back porch, listening to the cicadas, and it felt like exactly what my body needed. Sometimes the simplest dishes become the most memorable, not because they are fancy, but because they show up exactly when you need them.
Storing and Making Ahead
This salad keeps beautifully in the fridge for up to three days, and honestly, it tastes even better the next day after everything has mingled. Store it in an airtight container and give it a quick toss before serving. If you are making it ahead, you can prep all the vegetables and make the dressing separately, then combine them an hour before serving for maximum freshness.
Variations to Try
I have added toasted sunflower seeds for crunch, swapped the dill for cilantro when I wanted a different vibe, and even thrown in some crumbled feta when I was feeling indulgent. For a heartier version, toss in some cooked quinoa or chickpeas. You can also add thinly sliced apple or dried cranberries if you want a touch more sweetness.
Serving Suggestions
This salad shines on its own as a light lunch, but it also plays well with others. I have served it alongside grilled chicken, fish, or even a simple piece of crusty bread and called it dinner. It works beautifully at barbecues, picnics, or any time you need a dish that travels well and looks effortlessly impressive.
- Serve it with grilled salmon for a fresh, balanced meal.
- Pair it with roasted chickpeas or grilled tofu for a vegetarian feast.
- Bring it to a potluck and watch it disappear before anything else on the table.
Save to Pinterest This salad has earned its place in my regular rotation, not because it is complicated or impressive, but because it delivers every single time. I hope it becomes one of those recipes you turn to when you want something fresh, easy, and deeply satisfying.
Common Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours in advance. The cabbage holds its crunch well, and the flavors actually improve as they meld together. Store covered in the refrigerator until ready to serve.
- → What can I substitute for sun-dried tomatoes?
You can use cherry tomatoes, roasted red peppers, or dried cranberries for a different flavor profile. If using fresh tomatoes, add a pinch of sugar to mimic the concentrated sweetness of sun-dried varieties.
- → 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 this an easy vegan-friendly side dish.
- → Can I use only one type of cabbage?
Absolutely. You can use all red or all green cabbage based on preference or availability. The combination provides visual appeal and slightly different textures, but either works deliciously on its own.
- → How long does leftover salad keep?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage will soften slightly over time but remains flavorful. Drain any excess liquid before serving if it accumulates.
- → What proteins pair well with this salad?
This salad complements grilled chicken, salmon, shrimp, or chickpeas beautifully. It also works well alongside roasted meats or as part of a vegetarian grain bowl with quinoa or farro.