Cabbage Salad With Sundried Tomatoes (Printable)

Crunchy cabbage with sun-dried tomatoes, fresh herbs, and tangy vinaigrette. Ready in 15 minutes for a vibrant side.

# What You'll 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 Cook:

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 Advice:

01 -
  • It comes together in minutes and tastes like you put in way more effort than you actually did.
  • The crunch stays intact even after sitting in the fridge, so leftovers are just as good the next day.
  • Every bite has bursts of sweetness from the tomatoes and freshness from the herbs that make plain cabbage feel exciting.
02 -
  • Don't skip the resting time, the raw cabbage needs a few minutes to absorb the dressing and lose its harsh edge.
  • If your sun-dried tomatoes are very salty, rinse them quickly under water before slicing or the whole salad can taste too intense.
03 -
  • Use a mandoline or a very sharp knife to slice the cabbage paper-thin, it makes all the difference in texture.
  • Let the dressing come to room temperature before tossing if it's been in the fridge, it coats the vegetables more evenly that way.
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