Cabbage Salad With Sundried Tomatoes (Printable version)

Crunchy cabbage with sun-dried tomatoes, fresh herbs, and zesty dressing. Vegetarian and gluten-free in 15 minutes.

# Ingredient list:

→ 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

# Step-by-step guide:

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 make it ahead without worry.
  • The sun-dried tomatoes add bursts of concentrated sweetness that make every bite feel special.
  • You get all the satisfaction of a hearty salad without turning on the stove.
  • Fresh herbs transform simple cabbage into something that tastes expensive and restaurant-quality.
02 -
  • If you dress the salad too early, it can get watery, so wait until closer to serving time or keep the dressing separate until the last moment.
  • Cabbage loves salt more than you'd expect, so don't be afraid to season generously or it will taste flat and boring.
  • Make sure your sun-dried tomatoes are well-drained, excess oil can make the dressing greasy and overpower the other flavors.
03 -
  • Use a mandoline to slice the cabbage paper-thin, it makes the salad feel more refined and helps the dressing cling better.
  • If you can't find sun-dried tomatoes in oil, rehydrate the dry ones in warm water for 10 minutes, then toss them with a little olive oil before adding.
  • Taste your dressing before you pour it, it should be bold on its own because the cabbage will mellow it out.
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