Cabbage Salad With Sundried Tomatoes

I threw this salad together on a whim one Sunday afternoon when the farmers market had left me with two types of cabbage and no real plan. The sun-dried tomatoes were a jar I'd been ignoring in the back of the pantry, and honestly, I wasn't sure they'd go with raw cabbage. But the moment I tossed everything together and that garlicky, honey-kissed dressing hit the crunchy vegetables, I knew I'd stumbled onto something worth keeping. It's become my go-to whenever I need something bright, fast, and satisfying without turning on the stove.

I brought this to a potluck once where everyone else had made warm, heavy dishes, and mine sat there looking almost too simple. But by the end of the night, my bowl was empty and three people had asked for the recipe. One friend even admitted she'd never liked cabbage before that moment. There's something about the way the vinegar cuts through the richness of the oil and the sun-dried tomatoes add little pockets of flavor that just works, no matter who's eating it.

Ingredients

• Red cabbage: Adds a gorgeous color and a slightly peppery bite that balances the sweetness of the dressing beautifully.
• Green cabbage: Milder and crunchier, it gives the salad body and a clean, fresh backbone.
• Carrot: Julienned thin, it brings natural sweetness and a pop of orange that makes the whole bowl look alive.
• Red bell pepper: Sweet and crisp, it layers in another texture and a hint of fruity flavor.
• Spring onions: Their gentle sharpness wakes everything up without overpowering the lighter ingredients.
• Sun-dried tomatoes in oil: These are the secret stars, chewy and intensely savory, they anchor the whole salad with umami.
• Fresh parsley: Brightens the dish with a clean, grassy note that cuts through the richness.
• Fresh dill: Adds a subtle, aromatic sweetness that pairs unexpectedly well with cabbage.
• Fresh chives: Mild and oniony, they weave through every bite with a delicate sharpness.
• Extra virgin olive oil: The base of the dressing, it should be fruity and smooth to coat everything evenly.
• White wine vinegar or apple cider vinegar: Brings the acidity that makes the salad sing and keeps it from feeling heavy.
• Honey or maple syrup: Just enough sweetness to balance the vinegar and complement the tomatoes.
• Dijon mustard: Emulsifies the dressing and adds a tiny kick of heat and depth.
• Garlic: Minced fine, it gives the dressing a warm, savory backbone without being harsh.
• Salt and black pepper: Essential for bringing out every flavor and tying the whole dish together.

Instructions

Prep the vegetables:

Slice both cabbages as thin as you can manage, they should be almost feathery so they soak up the dressing. Toss them into your biggest bowl along with the julienned carrot, sliced bell pepper, and spring onions.

Add the flavor boosters:

Scatter the sun-dried tomatoes over the vegetables, then sprinkle in the parsley, dill, and chives. The herbs should look generous, don't be shy.

Whisk the dressing:

In a small bowl or a jar with a lid, combine the olive oil, vinegar, honey, Dijon, garlic, salt, and pepper. Whisk or shake until it looks creamy and unified, the mustard helps it all come together.

Dress and toss:

Pour the dressing over the salad and use your hands or tongs to toss everything thoroughly, making sure every shred of cabbage gets coated. Taste a piece and adjust the salt or vinegar if needed.

Let it rest:

Give the salad about 10 minutes to sit before serving. The cabbage will soften just slightly and the flavors will meld into something more cohesive and delicious.

Save

There was an evening last spring when I made a double batch of this salad to go with grilled fish, and we ended up eating it straight from the bowl on the porch as the sun went down. No one talked much, just the sound of forks scraping and the occasional hum of approval. It wasn't fancy, but it felt like exactly what we needed, something light and bright and full of life. That's when I realized this salad wasn't just a side dish, it was the kind of food that makes ordinary moments feel special.

Making It Your Own

This salad is forgiving and flexible, so feel free to swap in what you have. I've used shredded Brussels sprouts instead of green cabbage when that's what was in the fridge, and it worked beautifully. You can also add toasted sunflower or pumpkin seeds for extra crunch and a nutty flavor that complements the sun-dried tomatoes. If you want more protein, toss in some chickpeas or serve it alongside grilled chicken or fish.

Storage and Leftovers

One of the best things about this salad is how well it keeps. Store it in an airtight container in the fridge for up to three days, and it'll stay crunchy and vibrant. The cabbage actually softens a little more over time, which some people prefer. Just give it a quick toss before serving again, and maybe add a splash more vinegar or oil if it seems dry. I've packed this for lunch more times than I can count, and it always tastes fresh.

Serving Suggestions

This salad shines on its own as a light lunch, but it also pairs beautifully with heartier dishes. I love serving it next to grilled meats, roasted vegetables, or even a simple bowl of soup. It cuts through richness and adds a burst of color and freshness to any plate. If you're feeding a crowd, double the recipe, it disappears fast.

• Serve it chilled or at room temperature, both work perfectly.
• Garnish with extra fresh herbs or a drizzle of olive oil just before serving for a restaurant-style finish.
• Pair it with crusty bread and hummus for an easy, satisfying vegetarian meal.

Save

This salad has earned its place in my regular rotation, not because it's complicated or impressive, but because it's honest, delicious food that makes me feel good. I hope it brings the same brightness to your table.

Recipe Questions & Answers

→ 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 crunchiness of the vegetables. The flavors actually improve as they meld together.

→ How do I make this salad vegan?

Simply substitute maple syrup for the honey in the dressing. All other ingredients are already plant-based, making this an easy vegan adaptation without compromising flavor.

→ What can I add for extra protein?

Toasted sunflower seeds, pumpkin seeds, or chickpeas work wonderfully. You can also serve it alongside grilled chicken, fish, or tofu for a more substantial meal.

→ Can I use only one type of cabbage?

Absolutely! While the mix of red and green cabbage adds visual appeal and varied texture, you can use 5 cups of either variety. The taste will be slightly different but equally delicious.

→ How long does this salad keep in the refrigerator?

Once dressed, the salad will keep for 2-3 days in an airtight container in the refrigerator. The cabbage may soften slightly over time, but the flavors will continue to develop beautifully.

→ Can I substitute the sun-dried tomatoes?

Yes, you can use cherry tomatoes cut in half, roasted red peppers, or even dried cranberries for a different sweet element. Each substitution will bring its own unique flavor profile to the dish.