Cabbage Salad With Sundried Tomatoes (Printable)

Crunchy cabbage with sun-dried tomatoes, fresh herbs, and tangy honey-Dijon dressing. Ready in 15 minutes.

# 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

# How to make it:

01 - In a large salad bowl, combine the sliced red cabbage, green cabbage, julienned carrot, sliced bell pepper, and spring onions.
02 - Add the sliced sun-dried tomatoes, chopped parsley, dill, and chives to the bowl with the vegetables.
03 - In a small bowl or jar, whisk together the extra virgin olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified.
04 - Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.
05 - Taste the salad and adjust salt, pepper, or vinegar to your preference.
06 - Let the salad rest for 10 minutes before serving to allow the flavors to meld together.

# Expert Advice:

01 -
  • It stays crisp for hours, even after dressing, so you can make it ahead without any sogginess.
  • The sun-dried tomatoes add a sweet, tangy punch that turns plain cabbage into something special.
  • It takes just 15 minutes and uses mostly pantry staples, but tastes like you put in real effort.
  • The colors alone make it a showstopper at any gathering.
02 -
  • Do not skip the resting time, those 10 minutes let the cabbage absorb the dressing and lose its raw edge without losing crunch.
  • If your sun-dried tomatoes are too chewy, soak them in warm water for a few minutes before slicing.
  • Always taste the dressing before adding it to the salad, it should be bold because the cabbage will mellow it out.
03 -
  • Use a mandoline to slice the cabbage paper-thin, it makes the salad feel more delicate and helps the dressing coat better.
  • If you are sensitive to raw garlic, rub the salad bowl with a cut clove instead of adding minced garlic to the dressing.
  • Massage the cabbage with a pinch of salt for a minute before adding the other ingredients, it softens it just enough without making it soggy.
Return