Cabbage Salad With Sundried Tomatoes

I was scrambling to bring something colorful to a potluck when I spotted half a red cabbage lurking in the crisper drawer. A jar of sun-dried tomatoes sat on the counter, and suddenly it clicked: crunch, sweetness, and that deep umami tang all in one bowl. I sliced everything thin, tossed it with fresh herbs from the windowsill, and watched it transform into something unexpectedly gorgeous. When I arrived, people kept asking if I'd ordered it from a deli. That scrappy salad became my secret weapon.

The first time I served this at a backyard barbecue, my friend's picky six-year-old ate three helpings and declared it "purple spaghetti salad." His mom nearly fell off her chair. I realized then that when vegetables are this bright and the dressing tastes this good, even the skeptics come around. It's been my go-to ever since, especially when I need to win over a crowd or just want something that tastes like effort without the fuss.

Ingredients

• Red cabbage: Slice it as thin as you can manage, almost like confetti, so it stays crisp but catches the dressing in every shred.
• Green cabbage: Balances the earthiness of the red and adds a lighter, fresher crunch that keeps the salad from feeling one-note.
• Carrot: Julienne it into matchsticks for sweetness and a pop of orange that makes the whole bowl look like a sunset.
• Red bell pepper: Adds a mild, fruity crunch and even more color without any bitterness or heat.
• Spring onions: A gentler bite than regular onions, and the green tops add little bursts of sharpness that wake everything up.
• Sun-dried tomatoes in oil: These are the secret star, bringing deep, concentrated sweetness and a chewy contrast to all that crunch.
• Fresh parsley: Brightens the whole salad and keeps it tasting garden-fresh instead of heavy or oily.
• Fresh dill: A hint of anise-like brightness that pairs beautifully with the tomatoes and vinegar.
• Fresh chives: Delicate onion flavor that weaves through every bite without overpowering the herbs.
• Extra virgin olive oil: Use a fruity one if you have it, it makes the dressing taste richer and more luxurious.
• White wine vinegar or apple cider vinegar: The acidity cuts through the oil and balances the sweetness of the honey and tomatoes perfectly.
• Honey or maple syrup: Just enough to round out the sharp edges and make the dressing cling to the cabbage.
• Dijon mustard: Emulsifies the dressing and adds a subtle tang that ties everything together.
• Garlic: Mince it fine so it disappears into the dressing and gives a warm, savory backbone.
• Salt and black pepper: Taste as you go, cabbage needs more seasoning than you think to really sing.

Instructions

Prep the vegetables:

Slice the cabbages as thin as you can, almost translucent, so they soften just a little when dressed. Toss them into a big bowl with the julienned carrot, bell pepper, and spring onions, and give it all a quick mix so the colors swirl together.

Add the sun-dried tomatoes and herbs:

Scatter the sliced sun-dried tomatoes over the top, then sprinkle in the parsley, dill, and chives. The herbs should look like they're confetti-ed across the vegetables, not clumped in one spot.

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 creamy and emulsified. Taste it with a piece of cabbage, it should be tangy, a little sweet, and bold enough to stand up to all that crunch.

Toss and coat:

Pour the dressing over the salad and use your hands or tongs to toss everything really well, making sure every shred of cabbage gets a little glossy. Don't be shy, massage it a bit so the cabbage starts to soften just at the edges.

Taste and adjust:

Taste a forkful and see if it needs more salt, a touch more vinegar, or another drizzle of honey. Cabbage can be surprisingly bland without enough seasoning, so don't skimp.

Rest before serving:

Let the salad sit for at least 10 minutes so the flavors marry and the cabbage relaxes a little. It gets even better after an hour in the fridge, and I've served it the next day with zero regrets.

Save

One summer evening, I brought this salad to a friend's rooftop dinner and set it down next to a platter of grilled chicken. By the time we finished talking and poured the wine, the salad had soaked up all the dressing and turned into this glossy, flavor-packed tangle that people kept going back for. Someone said it tasted like sunshine in a bowl, and I've never forgotten that. It's funny how a handful of vegetables and a good dressing can become the thing everyone remembers.

Make-Ahead Magic

This salad actually improves overnight in the fridge, which makes it perfect for meal prep or potlucks where you want to arrive stress-free. The cabbage wilts just enough to lose its raw bite but keeps its crunch, and the dressing soaks in deeper with every hour. I've packed it in mason jars for lunch and pulled it out three days later still tasting bright and fresh. Just give it a quick toss before serving to redistribute the dressing, and maybe sprinkle on a few extra herbs if you want it to look just-made.

Boosting the Crunch

If you want to take this salad over the top, toast a handful of sunflower seeds or pumpkin seeds in a dry skillet until they smell nutty and start to pop. Let them cool, then scatter them over the salad right before serving for an extra layer of texture and a warm, toasty flavor. I've also added chopped walnuts or slivered almonds when I'm feeling fancy, and they pair beautifully with the sun-dried tomatoes. Just remember to add them at the last minute so they stay crisp and don't get soggy in the dressing.

Serving Suggestions

This salad is hearty enough to stand on its own for a light lunch, especially if you top it with some crumbled feta or grilled halloumi. I've served it alongside grilled fish, roasted chicken, or even tucked it into pita pockets with hummus for a quick wrap. It's also fantastic at barbecues because it holds up in the heat and doesn't wilt like lettuce-based salads.

• Pair it with grilled protein like chicken, shrimp, or tofu for a complete meal that feels balanced and satisfying.
• Serve it in individual bowls topped with a soft-boiled egg and a sprinkle of seeds for a Instagram-worthy lunch.
• Pack it in lunchboxes or take it on picnics, it travels beautifully and tastes even better after a few hours in the cooler.

Save

This salad has become my reliable friend, the one I turn to when I want something vibrant and easy that makes people smile. I hope it becomes that for you too, a little bowl of color and crunch that reminds you how good simple food can be.

Recipe FAQ

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 4 hours in advance. Keep the dressing separate and toss just before serving to maintain the cabbage's crunch. For longer storage, the dressed salad will keep refrigerated for up to 2 days, though the vegetables will soften slightly.

→ What can I substitute for sun-dried tomatoes?

Fresh cherry tomatoes, roasted red peppers, or dried cranberries work well as substitutes. Each brings a different flavor profile, but all complement the crunchy cabbage and herby dressing beautifully.

→ How do I make this salad more filling?

Add protein like grilled chicken, chickpeas, or crumbled feta cheese. Toasted nuts or seeds like sunflower, pumpkin, or sliced almonds add both protein and satisfying crunch. Quinoa or couscous also work well for a heartier dish.

→ Can I use only one type of cabbage?

Absolutely! You can use 5 cups of either red or green cabbage instead of mixing both. Red cabbage provides more color and a slightly peppery taste, while green cabbage is milder and sweeter. Both work perfectly.

→ What's the best way to slice cabbage thinly?

Use a sharp chef's knife or a mandoline slicer for uniform, thin strips. Cut the cabbage in half, remove the core, then slice across the grain into thin ribbons. A food processor with a slicing blade also works efficiently for larger quantities.

→ Is this salad suitable for meal prep?

Yes, this salad is excellent for meal prep. The sturdy cabbage holds up well over several days. Store undressed portions in airtight containers and add the dressing when ready to eat for maximum freshness and crunch.