Cabbage Salad With Sundried Tomatoes (Printable)

Crunchy cabbage with sun-dried tomatoes, fresh herbs, and tangy dressing. Ready in 15 minutes for any meal.

# 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

# Method:

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 Advice:

01 -
  • It's ready in 15 minutes but actually tastes better if you let it hang out for a bit, which is oddly freeing.
  • The dressing has enough personality that even plain cabbage becomes craveable, and it keeps you coming back for just one more forkful.
02 -
  • Don't add the dressing until you're close to serving time, or at least taste how wet the salad is before you commit—wet vegetables release their own liquid and your dressing will pool at the bottom like an apology.
  • The dressing will taste slightly under-seasoned when you taste it raw, which is normal and intentional—trust the process and let it marry with the vegetables first.
03 -
  • Make the dressing in a jar and shake it before serving—this quick remix brings the emulsion back together if it's separated and wakes up all the flavors.
  • If you're prepping ahead, keep the vegetables and dressing separate, store them in different containers, and marry them just before people arrive so everything tastes alive.
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