Save I sliced into a red cabbage one Saturday morning and the color stained my cutting board a deep magenta that wouldn't come off for days. That salad turned into something I still crave every few weeks, a bright, crunchy jumble that somehow tastes better the next day. The sundried tomatoes were a jar I'd forgotten about in the pantry, and they turned out to be the best surprise. I tossed everything together while the kitchen windows were open, and the smell of fresh dill floated out into the yard. It's been my go-to ever since.
The first time I brought this to a potluck, someone asked if I'd ordered it from a deli. I laughed because I'd thrown it together in under twenty minutes that morning, still half asleep. A friend scraped the bowl clean and texted me later asking for the recipe. Now I make double batches because it disappears faster than I expect. There's something about the mix of colors that makes people curious before they even taste it.
Ingredients
- Red cabbage: The purple hue makes the whole salad look alive, and it holds up without wilting even after being dressed.
- Green cabbage: A little milder and sweeter, it balances the sharper bite of the red and adds volume.
- Carrot: Julienned thin, it brings a slight sweetness and a snap that plays well with the softer cabbage.
- Red bell pepper: Adds a gentle crunch and a pop of brightness that catches your eye in every bite.
- Spring onions: They're milder than regular onions and give a fresh, grassy note without overpowering the bowl.
- Sundried tomatoes in oil: These little strips are chewy, tangy, and sweet all at once, the flavor anchor of the whole dish.
- Fresh parsley: Herbaceous and clean, it brightens everything without tasting soapy or heavy.
- Fresh dill: A handful of dill makes the salad taste like summer, even in the middle of winter.
- Fresh chives: Delicate and oniony, they add a subtle sharpness that doesn't shout.
- Extra virgin olive oil: The base of the dressing, it coats the vegetables and carries all the other flavors evenly.
- White wine vinegar or apple cider vinegar: The acid cuts through the richness of the oil and wakes up the sweetness of the tomatoes.
- Honey or maple syrup: Just enough sweetness to balance the vinegar and mustard without making it taste like dessert.
- Dijon mustard: It emulsifies the dressing and adds a gentle heat that lingers on your tongue.
- Garlic: One clove minced fine gives a warm, aromatic backbone to the dressing.
- Salt and black pepper: Essential for bringing out every other flavor and making the salad taste like more than the sum of its parts.
Instructions
- Prep the vegetables:
- Slice the red and green cabbage as thin as you can manage, almost like ribbons. Toss them into a large bowl along with the julienned carrot, bell pepper, and spring onions.
- Add the tomatoes and herbs:
- Drain the sundried tomatoes and slice them into strips, then scatter them over the cabbage with the parsley, dill, and chives. The colors should look like a garden exploded in your bowl.
- 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 smooth and creamy. Taste it, you want a balance of tangy, sweet, and sharp.
- Toss everything together:
- Pour the dressing over the salad and use tongs or your hands to toss it until every piece is coated. Don't be shy, really work it in there.
- Let it rest:
- Let the salad sit for about ten minutes so the cabbage softens just a bit and soaks up the dressing. This step makes all the difference.
Save One evening I served this next to grilled chicken thighs, and my neighbor said it was the best side dish she'd had in months. She kept going back for more, and I realized the salad had become the star of the plate. It made me think about how something simple can quietly steal the show if you let it. Now I make it whenever I want something that feels fresh and filling without any fuss.
Making It Your Own
You can toss in toasted sunflower seeds or pumpkin seeds for extra texture and a nutty richness. I've also added crumbled feta or goat cheese when I want it to feel more like a meal. Sometimes I swap the dill for cilantro or basil depending on what's in the fridge. The salad is forgiving, so use it as a base and build what sounds good to you.
Storage and Leftovers
This salad keeps beautifully in the fridge for up to three days, and it actually gets better as the flavors marry. Store it in an airtight container and give it a quick toss before serving. The cabbage stays crunchy longer than you'd think, and the dressing doesn't make it soggy. I've eaten it straight from the container for lunch more times than I can count.
Serving Suggestions
I love this salad next to anything grilled, especially fish or lamb, but it also works as a light lunch on its own. You can pile it into a wrap with hummus or serve it alongside roasted vegetables for a vegetarian spread. It's bright enough to wake up a heavy meal and satisfying enough to stand alone.
- Pair it with grilled salmon or chicken for a complete dinner.
- Serve it at a barbecue as a colorful, crunchy side that doesn't wilt in the sun.
- Pack it for lunch with a boiled egg or some chickpeas for extra protein.
Save This salad has earned a permanent spot in my weekly rotation because it's fast, colorful, and never boring. I hope it becomes one of those recipes you turn to when you want something that feels good without any fuss.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 2 hours in advance. Keep the dressing separate and toss just before serving to maintain maximum crunchiness. The cabbage will soften slightly over time but remains delicious.
- → What can I substitute for sun-dried tomatoes?
Fresh cherry tomatoes, roasted red peppers, or dried cranberries work well as alternatives. Each brings a different flavor profile but complements the crunchy cabbage beautifully.
- → 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 dish.
- → Can I use only one type of cabbage?
Absolutely! While using both red and green cabbage creates visual appeal and varied texture, you can use 5 cups of either type. The flavor will remain delicious and satisfying.
- → What proteins pair well with this salad?
This salad complements grilled chicken, salmon, shrimp, or chickpeas beautifully. For a vegetarian protein boost, add crumbled feta cheese, toasted nuts, or hard-boiled eggs.
- → How long will leftovers keep?
Store dressed salad in an airtight container in the refrigerator for up to 2 days. The cabbage will soften but the flavors intensify. For best results, store dressing separately if planning to keep longer.