Cabbage Salad With Sundried Tomatoes

One summer afternoon, I opened my fridge to find two lonely cabbage halves and a jar of sun-dried tomatoes I'd forgotten about. Instead of letting them wilt away, I started slicing, and within minutes, the kitchen smelled like an herb garden after rain. The crunch of fresh cabbage against the sweet, tangy tomatoes turned into something I now crave on hot days. It's the kind of salad that makes you wonder why you ever bought pre-mixed bags.

I brought this to a potluck once, tucked between casseroles and pasta bakes, and it was gone before the main course. People kept asking if I'd used a secret ingredient, but it was just the sun-dried tomatoes doing their magic. A friend even texted me the next day asking for the recipe because her kids ate vegetables without complaining. That's when I knew this salad had something special going on.

Ingredients

• Red cabbage: Adds a gorgeous purple hue and a slightly peppery bite that balances the sweetness, slice it thin so it's tender not tough.
• Green cabbage: Milder and crisper than red, it bulks up the salad and keeps things light and refreshing.
• Carrot: Julienned carrots bring natural sweetness and a pop of orange that makes every forkful look vibrant.
• Red bell pepper: Sweet, crunchy, and just a little fruity, it plays beautifully with the tangy dressing.
• Spring onions: They give a mild onion flavor without overpowering, and the green parts add color too.
• Sun-dried tomatoes in oil: These are the flavor bomb of the dish, chewy, sweet, and packed with umami.
• Fresh parsley: Bright and grassy, it cuts through the richness and makes everything taste cleaner.
• Fresh dill: A little goes a long way, it adds an aromatic, almost floral note that feels fancy.
• Fresh chives: Delicate and oniony, they tie the herbs together without shouting.
• Extra virgin olive oil: Use a good one here, it coats every shred of cabbage and carries the dressing flavor.
• White wine vinegar or apple cider vinegar: The acidity wakes everything up, I prefer apple cider for a rounder tang.
• Honey or maple syrup: Just enough sweetness to balance the vinegar and complement the tomatoes.
• Dijon mustard: It emulsifies the dressing and adds a subtle sharpness that makes it cling to the veggies.
• Garlic: One clove minced fine gives a gentle kick without being aggressive.
• Salt and black pepper: Season generously, cabbage needs it to come alive.

Instructions

Prep the vegetables:

In a large salad bowl, toss together the red cabbage, green cabbage, carrot, bell pepper, and spring onions. The mix should look like confetti, colorful and alive.

Add the flavor boosters:

Fold in the sliced sun-dried tomatoes, parsley, dill, and chives. The herbs will perfume everything instantly.

Whisk the dressing:

In a small bowl or jar, combine olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and pepper, then whisk or shake until it looks creamy and unified. Taste it, it should be tangy, sweet, and a little bold.

Toss it all together:

Pour the dressing over the salad and use your hands or tongs to massage it into every piece. You want the cabbage to soften just a bit and soak up all that flavor.

Let it rest:

Let the salad sit for about 10 minutes before serving. This gives the cabbage time to marinate and the flavors to marry beautifully.

Save

There was a night I served this alongside grilled chicken for friends, and someone said it tasted like a dish you'd get at a cafe with mismatched chairs and natural wine. That made me smile because it really does feel effortless and a little elegant at the same time. It's the kind of recipe that makes you look like you know what you're doing in the kitchen, even on days when you don't.

Make It Your Own

I've added toasted sunflower seeds when I wanted more crunch, and once I threw in crumbled feta because I had some leftover. A handful of dried cranberries works too if you like things a little sweeter. The base is forgiving, so play around and see what makes it yours.

Storage and Leftovers

This salad keeps well in the fridge for up to two days, and honestly, it tastes even better the next day after everything has mingled. Just give it a quick toss before serving because the dressing settles at the bottom. If you're making it ahead for a gathering, hold off on adding the herbs until just before serving so they stay bright and fresh.

Serving Suggestions

I love this as a side with anything grilled, especially fish or chicken, but it also stands on its own as a light lunch. Pile it on top of toasted sourdough with a schmear of hummus and you've got a quick open-faced sandwich that feels like a meal. It's also perfect for picnics because it doesn't wilt or get soggy.

• Serve it alongside roasted salmon or grilled shrimp for a fresh, balanced plate.
• Pack it in a mason jar for a work lunch that looks as good as it tastes.
• Pair it with crusty bread and a soft cheese for an easy summer dinner.

Save

This salad has become my go-to when I want something that feels nourishing without any fuss. It reminds me that the best meals don't need to be complicated, just fresh, colorful, and made with a little attention.

Recipe Q&A

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 4 hours in advance. Store it covered in the refrigerator. The cabbage will soften slightly as it marinates in the dressing, which many people enjoy. Add fresh herbs just before serving for the brightest flavor.

→ How do I make this salad vegan?

Simply substitute maple syrup for the honey in the dressing. All other ingredients are naturally plant-based, making this an easy vegan-friendly dish.

→ What can I use instead of sun-dried tomatoes?

You can substitute with cherry tomatoes, halved, or chopped fresh tomatoes for a lighter flavor. Roasted red peppers also work well as an alternative, providing sweetness and vibrant color.

→ How long does this salad keep in the refrigerator?

The salad will keep for up to 2 days in an airtight container in the refrigerator. The cabbage will become softer over time as it absorbs the dressing, but it remains flavorful and enjoyable.

→ Can I add protein to make this a complete meal?

Absolutely! Grilled chicken, shrimp, tofu, chickpeas, or crumbled feta cheese are all excellent additions that transform this side dish into a satisfying main course.

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

Use a sharp chef's knife or a mandoline slicer for uniform, thin ribbons. Cut the cabbage head into quarters, remove the core, then slice perpendicular to the core for the best texture.