Save The crunch hit me first, then the sweetness. I was at a potluck, standing by a table crowded with casseroles, when I spotted this jewel-toned bowl tucked between the heavier dishes. Someone had brought a cabbage salad, vibrant purple and green, studded with ruby sun-dried tomatoes. I took a bite expecting something ordinary and got a mouthful of texture and brightness that made me go back three times. I asked for the recipe on the spot.
I started making this salad for summer barbecues, the kind where everyone brings something and you never know what will actually get eaten. This one always came home empty. People would ask if there was more in the kitchen. One friend told me she hated cabbage until she tried this, and now she makes it every week. That felt like winning.
Ingredients
- Red cabbage: Slice it as thin as you can manage, almost like ribbons, so it stays tender and catches the dressing without feeling tough.
- Green cabbage: This adds a milder, sweeter crunch that balances the sharper bite of the red, and the color contrast is gorgeous.
- Carrot: Julienne it into matchsticks for texture and a hint of natural sweetness that plays off the tomatoes.
- Red bell pepper: Thinly sliced, it brings a fresh, slightly fruity note and more vibrant color to the mix.
- Spring onions: These add a gentle onion flavor without overpowering, and the green parts look beautiful scattered through.
- Sun-dried tomatoes in oil: Drain them well but save the oil for another use, these are the flavor bombs that make the whole salad sing.
- Fresh parsley: Chopped parsley adds a grassy freshness that brightens every bite.
- Fresh dill: A little dill goes a long way, bringing an aromatic lift that pairs perfectly with the vinegar.
- Fresh chives: These add a subtle oniony note and a pop of green that ties the herbs together.
- Extra virgin olive oil: Use a good one, you will taste it, and it helps the dressing cling to the cabbage.
- White wine vinegar or apple cider vinegar: Either works beautifully, adding the tangy backbone the salad needs.
- Honey or maple syrup: Just a tablespoon balances the acidity and coaxes out the sweetness in the vegetables.
- Dijon mustard: This emulsifies the dressing and adds a subtle sharpness that deepens the flavor.
- Garlic: Mince it fine so it distributes evenly, raw garlic can be strong but here it is just right.
- Salt and black pepper: Taste as you go, cabbage needs more seasoning than you think.
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 a colorful tangle, everything tumbling together.
- Add the flavor:
- Scatter the sliced sun-dried tomatoes, parsley, dill, and chives over the vegetables. Do not stir yet, just let them sit on top waiting for the dressing.
- 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 smooth and slightly thickened. Shake it hard if using a jar, you want it emulsified.
- Dress and toss:
- Pour the dressing all over the salad and use tongs or your hands to toss everything until every shred is coated. Get in there, cabbage needs a good massage to soak up the flavors.
- Taste and rest:
- Taste a bite and adjust the seasoning, adding more salt, pepper, or a splash of vinegar if needed. Let the salad sit for 10 minutes before serving so the flavors meld and the cabbage softens just a touch.
Save One evening, I made this salad after a long day and ate it straight from the bowl, standing at the counter with a fork. The crunch, the sweetness, the vinegar kick, it all came together in a way that felt restorative. Sometimes a salad is not just a side, it is exactly what you need.
Storing and Serving
This salad keeps beautifully in the fridge for up to two days, and honestly, it tastes even better the next day after the flavors have had time to marry. The cabbage holds its crunch surprisingly well, even dressed. I like to store it in a big glass bowl covered with a plate, and just give it a quick toss before serving. If you are making it ahead for a party, you can prep everything and keep the dressing separate until just before you serve, though I have never had a problem dressing it a few hours early.
Making It Your Own
I have played with this salad more times than I can count. Sometimes I add toasted sunflower seeds or pumpkin seeds for extra crunch and a nutty flavor. A handful of crumbled feta or goat cheese turns it into something richer and more substantial. For a vegan version, swap the honey for maple syrup, it works just as well. I have also added thinly sliced fennel when I had it on hand, and the anise note was a beautiful surprise. The base is forgiving, so follow your instincts.
Pairing Suggestions
This salad shines alongside grilled chicken, fish, or steak, cutting through the richness with its bright, tangy profile. I have served it with roasted salmon and it felt like a restaurant meal. It also works beautifully as part of a mezze spread or picnic spread, holding its own next to hummus, flatbreads, and olives.
- Serve it with grilled meats for a fresh, crunchy contrast.
- Pack it for lunch with some crusty bread and cheese for a light, satisfying meal.
- Bring it to a potluck and watch it disappear faster than anything else on the table.
Save This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it finds a place in your kitchen too.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours in advance. Keep the dressing separate and toss just before serving to maintain the cabbage's crunch. For longer storage, dress the salad and refrigerate for up to 24 hours, though the texture will soften slightly.
- → What can I substitute for sun-dried tomatoes?
You can use cherry tomatoes, halved and lightly roasted, or fresh tomatoes with a splash of balsamic vinegar for sweetness. Dried cranberries or raisins also work well for a different sweet element.
- → How do I make this salad vegan?
Simply replace the honey in the dressing with maple syrup or agave nectar. All other ingredients are naturally plant-based, making this an easy vegan conversion.
- → Can I use only one type of cabbage?
Absolutely. You can use 5 cups of either red or green cabbage instead of mixing both. Red cabbage provides more color and a slightly peppery taste, while green cabbage is milder and sweeter.
- → What proteins pair well with this salad?
This salad complements grilled chicken, pan-seared salmon, baked tofu, or grilled shrimp beautifully. It also works wonderfully alongside roasted chickpeas for a complete vegetarian meal.
- → How long will the dressed salad keep?
Once dressed, the salad will keep in the refrigerator for up to 2 days. The cabbage will soften over time but remains flavorful. Store in an airtight container to maintain freshness.