Cabbage Salad With Sundried Tomatoes (Printable)

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

# What Goes In:

→ 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 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 Tips:

01 -
  • It stays crisp for hours, even after dressing, so you can prep it ahead without any sad, soggy regrets.
  • The sun-dried tomatoes add bursts of sweetness that make plain cabbage feel like a celebration.
  • Every bite has texture, from the snap of peppers to the soft chew of herbs.
  • It takes fifteen minutes and uses mostly pantry staples you probably already own.
02 -
  • Don't skip the resting time, the cabbage needs a few minutes to absorb the dressing and soften without losing its crunch.
  • If your sun-dried tomatoes are dry-packed instead of oil-packed, soak them in warm water for ten minutes first or they'll be chewy and tough.
  • Taste the dressing before you pour it, 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 restaurant-quality and much easier to eat.
  • Massage the cabbage with a pinch of salt for a minute before adding other ingredients, it breaks down the fibers just enough without making it limp.
  • Double the dressing recipe and keep extra in the fridge, it's incredible on roasted vegetables or grain bowls too.
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