Cabbage Salad With Sundried Tomatoes (Printable)

Crunchy cabbage and sun-dried tomatoes in a fragrant herby dressing. Perfect side or light lunch in 15 minutes.

# 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 Steps:

01 - In a large salad bowl, combine the red cabbage, green cabbage, julienned carrot, bell pepper slices, and spring onions.
02 - Add the sliced sun-dried tomatoes, chopped parsley, dill, and chives to the bowl with vegetables.
03 - In a small bowl or jar, whisk together the olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until well emulsified.
04 - Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
05 - Taste and adjust seasoning with additional salt and pepper as needed. Let the salad sit for 10 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • It gets better as it sits, so you can make it ahead and let the dressing work its magic while you handle everything else.
  • The colors alone make any table look like you planned a feast, even if you threw it together in fifteen minutes.
  • Crunchy, tangy, and just sweet enough to keep you reaching for another forkful without feeling heavy or overdressed.
02 -
  • Slice the cabbage thinner than you think you should, thick chunks stay too tough and won't absorb the dressing properly.
  • Don't skip the resting time, those ten minutes turn a raw salad into something cohesive and restaurant-worthy.
  • If the dressing seems too sharp at first, give it time, the sweetness from the honey and tomatoes mellows everything as it sits.
03 -
  • Use a mandoline or the slicing blade on a food processor to get the cabbage paper-thin without spending forever with a knife.
  • Save a little of the oil from the sun-dried tomato jar and whisk it into the dressing for an extra layer of umami richness.
  • If you're making this for a crowd, double the dressing recipe, cabbage drinks it up faster than you'd expect and you don't want a dry salad at the bottom of the bowl.
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