Cabbage Salad With Sundried Tomatoes (Print View)

Crunchy cabbage tossed with sun-dried tomatoes and fragrant herbs. Ready in 15 minutes, naturally vegetarian.

# 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 thinly sliced red cabbage, green cabbage, julienned carrot, sliced bell pepper, and spring onions.
02 - Add sliced sun-dried tomatoes, chopped parsley, dill, and chives to the bowl with vegetables.
03 - In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until emulsified.
04 - Pour dressing over salad and toss thoroughly to coat all ingredients evenly.
05 - Taste and adjust salt, pepper, and vinegar levels as needed to balance flavors.
06 - Allow salad to rest for 10 minutes before serving to permit flavors to fully meld and develop.

# Expert Insights:

01 -
  • It stays crisp in the fridge for days, so you can make it ahead and actually enjoy having lunch ready.
  • The dressing clings to every shred of cabbage without making it soggy or limp.
  • Sundried tomatoes add a sweet, tangy punch that makes plain vegetables feel special.
  • You can eat it straight from the bowl or serve it next to anything grilled.
02 -
  • If you dress the salad too early, the cabbage will soften too much and lose its crunch, so wait until closer to serving time.
  • The sundried tomatoes need to be drained well or the dressing will get oily and separate.
  • Mincing the garlic really fine prevents anyone from biting into a harsh chunk mid-salad.
03 -
  • Use a mandoline to slice the cabbage paper-thin, it makes the texture so much better and saves you time.
  • If you don't have fresh herbs, dried dill and parsley work in a pinch, just use half the amount.
  • Let the dressing sit for a few minutes before tossing so the garlic mellows and the flavors blend together.
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