Save to Pinterest I was standing in my kitchen one Sunday afternoon, staring at half a purple cabbage I had no plan for. The sun-dried tomatoes caught my eye from the pantry shelf, still shiny with oil, and I thought why not? What started as a way to use up leftovers turned into the crunchiest, brightest salad I'd made in months. The sweetness of those tomatoes against the crisp bite of raw cabbage was a revelation I hadn't expected.
I brought this to a potluck once, skeptical that anyone would get excited about cabbage. But within twenty minutes, the bowl was nearly empty and three people asked for the recipe. One friend told me she'd been avoiding cabbage her whole life until that day. It reminded me that sometimes the simplest things, done with care, can surprise everyone including yourself.
Ingredients
- Red cabbage: Slice it as thin as you can manage, the finer the shreds, the better they soak up the dressing and the more delicate the texture becomes.
- Green cabbage: This adds a mild, slightly sweeter crunch that balances the earthiness of the red, and together they create beautiful color contrast on the plate.
- Carrot: Julienne it into matchsticks for sweetness and a bit of extra snap, it also makes the salad look more vibrant and alive.
- Red bell pepper: Choose one that's firm and glossy, it brings a subtle sweetness and a pop of color that makes the whole bowl more inviting.
- Spring onions: Their mild bite is gentler than raw onion but still adds that sharp, fresh note that wakes up the other flavors.
- Sun-dried tomatoes in oil: These are the star, drain them well but save that oil for another dressing, their concentrated sweetness is what makes this salad unforgettable.
- Fresh parsley: Don't skip the herbs, parsley adds a bright, grassy freshness that keeps the salad from feeling heavy.
- Fresh dill: A little dill goes a long way, it brings a slightly floral, tangy note that pairs beautifully with the tomatoes.
- Fresh chives: These add a delicate onion flavor and a touch of elegance without overpowering the other ingredients.
- Extra virgin olive oil: Use a good one here, since there's no cooking involved, the quality of your oil really shines through.
- White wine vinegar or apple cider vinegar: Either works beautifully, the acidity cuts through the richness of the oil and balances the sweetness.
- Honey or maple syrup: Just a touch of sweetness in the dressing ties everything together and mellows the sharpness of the vinegar.
- Dijon mustard: This emulsifies the dressing and adds a subtle tang that deepens the flavor without being obvious.
- Garlic: Mince it finely so it distributes evenly, raw garlic can be strong, but one clove is just enough to add warmth.
- Salt and black pepper: Taste as you go, cabbage needs more seasoning than you think to really come alive.
Instructions
- Prep the vegetables:
- In a large salad bowl, combine the red cabbage, green cabbage, carrot, bell pepper, and spring onions, making sure everything is sliced thin and even. The finer your cuts, the more cohesive the salad will taste.
- Add the sun-dried tomatoes and herbs:
- Toss in the sliced sun-dried tomatoes, parsley, dill, and chives, distributing them throughout so every forkful gets a bit of everything. The herbs should look like little green confetti scattered through the bowl.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until smooth and emulsified. If you shake it in a jar, it should look creamy and unified, not separated.
- Dress and toss:
- Pour the dressing over the salad and toss well, using your hands or tongs to really work it in so every shred is lightly coated. Don't be shy, the cabbage can handle a good toss.
- Adjust and rest:
- Taste and add more salt, pepper, or a splash of vinegar if needed, then let the salad sit for 10 minutes before serving. This resting time lets the flavors meld and the cabbage soften just slightly without losing its crunch.
Save to Pinterest There's something deeply satisfying about a salad that doesn't wilt or turn sad after an hour. I've taken this on picnics, packed it for lunch the next day, and served it at dinner parties, and it always holds up. It's become my go-to whenever I need something reliable, colorful, and full of life.
Storing and Make-Ahead Tips
You can slice all the vegetables up to a day ahead and store them in an airtight container in the fridge. Keep the dressing separate and toss everything together just before serving. If you do dress it in advance, the salad will still be good for up to 24 hours, though it may soften slightly and release a bit of liquid at the bottom of the bowl.
Flavor Variations
I've added toasted sunflower seeds for crunch, crumbled feta for creaminess, and even thinly sliced apple for a sweet contrast. Once, I stirred in some cooked quinoa to make it more filling, and it became a full meal on its own. This salad is forgiving and loves almost anything you throw at it as long as you keep the cabbage and sun-dried tomatoes as the base.
Serving Suggestions
This pairs beautifully with grilled chicken, pan-seared fish, or even a simple frittata. I've also served it alongside roasted potatoes or as part of a mezze-style spread with hummus and flatbread. It's versatile enough to fit into almost any meal, whether you're serving it as a side or letting it shine on its own.
- Serve it in a wide, shallow bowl so the colors really show off.
- Top with extra fresh herbs or a handful of toasted seeds right before bringing it to the table.
- Pair with crusty bread and a glass of something cold for a perfect light lunch.
Save to Pinterest This salad has become one of those recipes I make without thinking, the kind that feels like a small act of kindness to myself and anyone I'm feeding. It's proof that you don't need much to make something that feels bright, nourishing, and completely worth the effort.
Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours in advance. The cabbage holds its crunch well when dressed. Store it covered in the refrigerator and toss again before serving for best results.
- → What can I use instead of sun-dried tomatoes?
Fresh cherry tomatoes, roasted red peppers, or dried cranberries work well as substitutes. Each offers a different flavor profile but complements the crunchy cabbage beautifully.
- → How do I prevent the cabbage from being too tough?
Slice the cabbage as thinly as possible using a sharp knife or mandoline. Massaging the cabbage with a pinch of salt for a minute before adding other ingredients also helps soften it slightly.
- → Can I add protein to make this a complete meal?
Absolutely! Grilled chicken, shrimp, chickpeas, or crumbled feta cheese are excellent additions that transform this side dish into a satisfying main course.
- → What other herbs work well in this salad?
Fresh cilantro, basil, or mint are wonderful alternatives or additions to the parsley and dill. Use whatever fresh herbs you have available for a personalized touch.
- → How long does leftover salad keep?
Stored in an airtight container in the refrigerator, this salad stays fresh for 2-3 days. The cabbage may release some liquid over time, so drain excess before serving leftovers.