Cabbage Salad With Sundried Tomatoes

I sliced into a purple cabbage one afternoon, and the juice stained my cutting board pink for days. That salad taught me that vegetables can be dramatic, beautiful, and surprisingly sweet all at once. The sun-dried tomatoes were a last-minute addition from a jar I found shoved behind the olive oil. I tossed everything together with whatever fresh herbs were still alive on my windowsill, and it turned into something I craved for weeks.

I brought this salad to a potluck once, worried it would look plain next to casseroles and roasted meats. Instead, people kept coming back for seconds, asking why their cabbage never tasted like this. One friend admitted she always thought cabbage was boring until that day. I handed her the recipe on a napkin, smudged with olive oil and pride.

Ingredients

• Red cabbage: Slice it as thin as you can manage, almost like ribbons, so it stays tender and sweet without any bitterness.
• Green cabbage: Balances the color and adds a milder, slightly peppery crunch that plays well with the red.
• Carrot: Julienne it for elegance, or just grate it if youre in a hurry, either way it adds a hint of natural sweetness.
• Red bell pepper: Go for the ripest one you can find, it brings a gentle fruity note that brightens every forkful.
• Spring onions: They offer a mild, fresh bite without the sharp sting of raw white onions.
• Sun-dried tomatoes in oil: These are the secret stars, chewy and intense, they turn a simple slaw into something unforgettable.
• Fresh parsley: Adds a clean, grassy freshness that wakes up all the other flavors.
• Fresh dill: A little goes a long way, it whispers something herbal and slightly tangy into the mix.
• Fresh chives: Delicate and oniony, they blend into the background but you miss them when theyre gone.
• Extra virgin olive oil: Use the good stuff, it coats every shred of cabbage with richness.
• White wine vinegar or apple cider vinegar: The acidity cuts through the oil and makes everything taste brighter and more alive.
• Honey or maple syrup: Just enough sweetness to balance the tang and bring out the natural sugars in the vegetables.
• Dijon mustard: It emulsifies the dressing and adds a subtle sharpness that ties everything together.
• Garlic: Mince it finely so it dissolves into the dressing, no one wants to bite into a chunk of raw garlic.
• Salt and black pepper: Season generously, cabbage needs more than you think to really come alive.

Instructions

Prep the vegetables:

Thinly slice both cabbages, julienne the carrot, slice the bell pepper, and chop the spring onions. Pile everything into your largest salad bowl and admire the colors before you toss.

Add the tomatoes and herbs:

Drain the sun-dried tomatoes well, slice them into strips, then scatter them over the cabbage along with the parsley, dill, and chives. The kitchen will start to smell like a garden.

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 unified. Taste it on a cabbage leaf to check the balance.

Toss everything together:

Pour the dressing over the salad and use your hands or tongs to mix it thoroughly, making sure every shred gets coated. Dont be shy, really work it in.

Let it rest:

Let the salad sit for at least 10 minutes so the cabbage softens slightly and the flavors meld together. This is when the magic happens.

Save

I served this salad at a summer barbecue, and it sat next to grilled sausages and corn on the cob, holding its own with its bright colors and bold flavors. My neighbor, who usually skips the salads, went back for thirds and admitted he might start eating more vegetables. That felt like a small victory worth celebrating.

Making It Your Own

You can add toasted sunflower seeds or pumpkin seeds for extra crunch and a nutty richness. I once threw in some crumbled feta cheese when I had it on hand, and it added a creamy, salty contrast that made the salad feel more substantial. If you want it vegan, just swap the honey for maple syrup and skip the cheese.

How to Store and Serve

This salad keeps well in the fridge for up to three days, though the cabbage will soften as it marinates. I actually prefer it the next day when the flavors have had time to soak in. Serve it cold or at room temperature alongside grilled chicken, fish, or just a thick slice of crusty bread.

What to Watch For

The biggest mistake is slicing the cabbage too thick, which makes it tough and hard to chew. Aim for thin, delicate ribbons that will wilt just slightly when dressed. Also, dont skip the resting time, it transforms the salad from raw and sharp to mellow and delicious.

• Use a sharp knife or a mandoline to get the cabbage as thin as possible.
• Drain the sun-dried tomatoes well or the dressing will get too oily.
• Adjust the sweetness and acidity to your taste, some vinegars are sharper than others.

Save

This salad has become my go-to when I want something fresh, fast, and full of life. It reminds me that simple ingredients, treated with care, can turn into something you look forward to eating again and again.

Recipe FAQs

→ 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 and toss again before serving to redistribute the dressing.

→ What can I substitute for sun-dried tomatoes?

You can use cherry tomatoes cut in halves, roasted red peppers, or dried cranberries for a sweet-tart flavor profile.

→ How do I make this salad vegan?

Simply replace the honey in the dressing with maple syrup or agave nectar for a completely plant-based version.

→ Can I use only one type of cabbage?

Absolutely! You can use all green or all red cabbage. The mix provides visual appeal and slightly varied flavors, but either works well on its own.

→ How long will leftovers keep?

Leftover salad will keep in an airtight container in the refrigerator for up to 2 days. The cabbage may soften slightly but will remain flavorful.

→ What are good protein additions to make this a main course?

Grilled chicken, seared tofu, chickpeas, feta cheese, or hard-boiled eggs all complement the flavors and turn this into a complete meal.