Cabbage Salad With Sundried Tomatoes (Printable Version)

Crunchy cabbage with sun-dried tomatoes, fresh herbs, and tangy honey-mustard dressing. Ready in 15 minutes.

# Needed Ingredients:

→ 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

# Preparation 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 Advice:

01 -
  • It stays crisp for hours, even after dressing, so you can make it ahead without that sad, soggy salad feeling.
  • The sun-dried tomatoes add bursts of sweetness that make plain cabbage taste like something special.
  • You can throw it together in fifteen minutes with pantry staples and whatever herbs are hanging on in your fridge.
  • It works as a side dish, a packed lunch, or something to bring to a potluck without worrying about refrigeration.
02 -
  • If you dress the salad too early, it won't wilt, but the herbs can darken, so add them closer to serving if you're making it hours ahead.
  • The dressing might seem too sharp at first, but once it coats the cabbage and sits for a few minutes, it mellows out beautifully.
  • Don't overdrain the sun-dried tomatoes, a little bit of that oil clinging to them adds richness without making the salad greasy.
03 -
  • Use a mandoline or a very sharp knife to slice the cabbage paper-thin, it makes a huge difference in texture and how well the dressing coats each piece.
  • Let the salad sit at room temperature for ten minutes before serving, the flavors open up and the cabbage relaxes just enough without losing its crunch.
  • If you're making this ahead, keep the dressing separate and toss it right before serving to keep the herbs looking fresh and vibrant.
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