Cabbage Salad With Sundried Tomatoes

Last summer my neighbor brought over a massive head of red cabbage from her garden and I had no idea what to do with it. I started shredding it on my back porch, listening to music and letting the sun warm my shoulders, and somehow ended up throwing in whatever I could find in my pantry. That impromptu creation became this salad, and now it is the only way my family will eat cabbage.

I served this at a backyard dinner party last month and watched my friend who claims to hate cabbage go back for thirds. The crunch of the vegetables against the chewy tomatoes creates this incredible texture that keeps everyone reaching for just one more bite. My daughter now requests it for her school lunch because the colors look so beautiful in her container.

Ingredients

• 3 cups red cabbage and 2 cups green cabbage, thinly sliced: Using both colors creates that gorgeous purple and green ribbon effect that makes this salad so striking
• 1 medium carrot, julienned: Adds natural sweetness and a satisfying crunch that contrasts with the softer cabbage
• 1 small red bell pepper, thinly sliced: Brings a fresh, crisp texture and a burst of bright color
• 3 spring onions, thinly sliced: Their mild onion flavor complements without overpowering the fresh vegetables
• 1/2 cup sun-dried tomatoes in oil, drained and sliced: These are the secret ingredient that adds chewy texture and concentrated sweet tomato flavor
• 1/4 cup fresh parsley, 2 tbsp fresh dill, and 2 tbsp fresh chives, all chopped: The herb trio makes every bite taste like summer garden
• 4 tbsp extra virgin olive oil and 2 tbsp white wine vinegar: Creates the perfect tangy, rich base for the dressing
• 1 tbsp honey or maple syrup: Balances the acidity and brings out the natural sweetness of the vegetables
• 1 tsp Dijon mustard: Helps the dressing emulsify and adds a subtle depth
• 1 clove garlic, finely minced: Adds aromatic background flavor without being too sharp

Instructions

Prep your vegetables:

In a large salad bowl, toss together the red cabbage, green cabbage, carrot, bell pepper, and spring onions until they are evenly distributed

Add the flavor makers:

Scatter the sliced sun-dried tomatoes, parsley, dill, and chives over the top of the vegetables

Make the dressing:

Whisk together the olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl until the mixture thickens and turns opaque

Bring it all together:

Pour the dressing over the salad and toss thoroughly with your hands or tongs until every piece is glistening

Let it rest:

Sit the salad for 10 minutes before serving to let the cabbage soften slightly and absorb the dressing

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This salad has become my go-to for potlucks because it travels beautifully and actually improves with time. Last week I made it for a sick friend and she told me it was the first thing that actually made her feel like eating again.

Making It Your Own

Sometimes I add toasted pumpkin seeds for extra protein and crunch, especially when I want to make it more substantial. The nutty flavor pairs perfectly with the sweet tomatoes and fresh herbs.

Perfect Pairings

This salad shines alongside grilled fish or chicken because the bright acidity cuts through rich, smoky flavors. It also works beautifully as part of a Mediterranean mezze spread with hummus and warm pita.

Make Ahead Magic

This salad is actually better made a few hours ahead, which makes it perfect for meal prep and entertaining. The cabbage softens slightly and the flavors meld together into something greater than the sum of its parts.

• Store it in an airtight container in the refrigerator for up to 3 days
• Give it a quick toss before serving to redistribute the dressing
• Add fresh herbs right before serving if it sits overnight

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There is something deeply satisfying about transforming a simple head of cabbage into something so vibrant and alive. I hope this recipe finds its way into your regular rotation the way it has into mine.

Recipe FAQs

→ How can I make this Cabbage Salad suitable for a vegan diet?

To ensure this vibrant salad is entirely vegan, simply substitute the honey in the dressing with an equal amount of maple syrup. All other ingredients are naturally plant-based.

→ What are some good additions to enhance the crunch or flavor?

For an extra layer of texture, consider adding toasted sunflower or pumpkin seeds. You could also introduce some chopped nuts like pecans or walnuts. A sprinkle of feta cheese would also offer a delightful tangy counterpoint.

→ How long does this salad typically last once prepared?

When stored in an airtight container in the refrigerator, this salad will generally stay fresh and crisp for 2-3 days. The cabbage holds up well, but the dressing might cause it to soften slightly over time.

→ What main dishes pair well with this Cabbage Salad?

This refreshing salad is incredibly versatile. It pairs wonderfully as a light side with grilled chicken, baked fish, or even alongside a hearty vegetarian lentil or bean burger. Its bright flavors complement richer main courses.

→ Can I use a different type of vinegar for the dressing?

Yes, if white wine vinegar isn't available, apple cider vinegar is an excellent substitute and is already suggested in the original preparation. Red wine vinegar could also work, offering a slightly bolder flavor profile.

→ Is it possible to prepare the dressing in advance?

Absolutely! The dressing can be prepared a day or two ahead of time and stored in a sealed jar in the refrigerator. Just give it a good whisk or shake before pouring over the salad to re-emulsify the ingredients.