Cabbage Salad With Sundried Tomatoes (Printable Version)

Crunchy cabbage with sun-dried tomatoes, fresh herbs, and tangy dressing. Ready in 15 minutes for a vibrant side.

# Ingredient List:

→ 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 Steps:

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.

# Expert Tips:

01 -
  • It comes together in less time than it takes to order takeout and tastes infinitely better.
  • The combination of crunchy cabbage and sweet sun-dried tomatoes creates an addictive texture contrast.
  • You can make it ahead and it actually improves as it sits, soaking up all that garlicky dressing.
02 -
  • Do not skip the resting time, the cabbage needs those few minutes to absorb the dressing and become tender without losing its crunch.
  • If your dressing separates, just whisk it again right before pouring, the mustard helps but it can still break if it sits too long.
  • Taste before serving and add more salt, this is the most common mistake, underseasoned cabbage tastes flat no matter how good the dressing is.
03 -
  • Use a mandoline if you have one, it makes slicing the cabbage paper-thin and saves your wrist from all that knife work.
  • If the sun-dried tomatoes are too oily, pat them dry with a paper towel before slicing to keep the dressing from getting greasy.
  • Double the dressing recipe and keep extra in the fridge, it is fantastic on grain bowls, roasted vegetables, or as a marinade for chicken.
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