Cabbage Salad With Sundried Tomatoes (Printable version)

Crunchy cabbage with sun-dried tomatoes, fresh herbs, and a zesty honey-mustard dressing. Quick and refreshing!

# What You 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

# Step-by-step guide:

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 comes together faster than waiting for takeout and tastes like you put in real effort.
  • The colors alone make your table look like a farmers market spread.
  • You can make it ahead and it actually gets better as it sits.
  • Every bite has texture, sweetness, and a little herby surprise.
02 -
  • If you skip the resting time, the salad tastes good but not great, those 10 minutes are worth it.
  • Slice the cabbage as thin as you can, thick chunks stay tough and don't absorb the dressing well.
  • Don't drain the sun-dried tomatoes too thoroughly, a little of that oil adds richness to the dressing.
03 -
  • Use a mandoline to slice the cabbage paper-thin, it makes a huge difference in texture.
  • If you don't have fresh herbs, use half the amount of dried, but fresh really is worth it here.
  • Taste the dressing before you pour it, everyone's vinegar and mustard are a little different, adjust to your preference.
Go Back