Save My neighbor handed me a jar of sun-dried tomatoes over the fence one Saturday morning, insisting I had to try them in a salad. I was skeptical at first because I'd only ever used them on pizza, but that afternoon I shredded half a cabbage, tossed in those glossy, sweet tomatoes, and couldn't stop eating it straight from the bowl. The crunch of fresh cabbage against the chewy, tangy tomatoes was a revelation. Now it's my go-to whenever I need something bright and satisfying without turning on the stove.
I brought this to a potluck once, worried it would sit ignored next to the creamy casseroles and pasta bakes. Instead, three people asked for the recipe before we even finished eating, and one friend texted me the next day saying she'd already made it twice. There's something about the way the herbs brighten everything and those sun-dried tomatoes add little bursts of sweetness that makes people lean in for a second helping. It's become my secret weapon for gatherings.
Ingredients
- Red cabbage: The purple adds drama to the bowl, and I've learned to slice it as thin as possible so it doesn't feel too chewy or tough.
- Green cabbage: Milder and slightly sweeter than red, it balances the earthiness and makes the salad feel lighter and more approachable.
- Carrot: Julienned into thin matchsticks, it brings a gentle sweetness and a pop of orange that makes the whole thing look like a garden in a bowl.
- Red bell pepper: I always choose the ripest one I can find because it adds a fruity sweetness that plays beautifully with the tangy dressing.
- Spring onions: They give a mild bite without the harshness of regular onions, and I use both the white and green parts for color and flavor.
- Sun-dried tomatoes in oil: These are the stars, bringing a concentrated sweetness and slight chewiness that makes every bite interesting and a little luxurious.
- Fresh parsley: Brightens everything with a grassy freshness, and I've found flat-leaf parsley works better than curly for this.
- Fresh dill: Adds an unexpected, almost floral note that reminds me of summer picnics and makes the salad feel special.
- Fresh chives: Delicate and oniony, they tie the herbs together without overpowering the other flavors.
- Extra virgin olive oil: Use the good stuff here because you'll taste it, and it makes the dressing silky and rich.
- White wine vinegar or apple cider vinegar: I've used both, and apple cider vinegar makes it slightly sweeter while white wine vinegar keeps it sharper and brighter.
- Honey or maple syrup: Just enough to balance the vinegar's tang and coax out the sweetness in the tomatoes and peppers.
- Dijon mustard: This emulsifies the dressing and adds a subtle warmth that makes everything cling to the cabbage beautifully.
- Garlic: One clove is perfect, minced finely so it disperses evenly and doesn't overwhelm the fresh, bright flavors.
- Salt and black pepper: Season generously because cabbage needs it, and I always taste before serving to make sure it's just right.
Instructions
- Prep the vegetables:
- Slice the cabbages as thinly as you can manage, almost like ribbons, because thick chunks won't soak up the dressing well. Toss them into a large bowl with the julienned carrot, sliced bell pepper, and spring onions, and notice how the colors start to look like a celebration.
- Add the flavor makers:
- Scatter the sun-dried tomatoes over the vegetables, then sprinkle in the parsley, dill, and chives. I like to use my hands here to gently mix everything so the herbs don't bruise and the tomatoes get evenly distributed.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until it looks creamy and smooth. If you use a jar, you can just shake it hard and it emulsifies perfectly without any extra tools.
- Dress and toss:
- Pour the dressing over the salad and toss everything together with salad tongs or your hands until every shred of cabbage glistens. Make sure nothing is dry or sitting at the bottom of the bowl.
- Taste and adjust:
- Grab a forkful and see if it needs more salt, a touch more vinegar, or a drizzle of honey to balance it out. This is where you make it yours.
- Let it rest:
- Let the salad sit for about 10 minutes so the cabbage softens just a bit and the flavors start to mingle and deepen. It's worth the wait, I promise.
Save One evening, I made this salad for a quiet dinner at home and ended up sitting on the back porch with the bowl in my lap, watching the sun set. There was something about the bright, fresh flavors and the satisfying crunch that felt like a reset button after a long week. It wasn't fancy or complicated, but it reminded me that sometimes the simplest things bring the most comfort.
Storing and Making Ahead
You can prep all the vegetables and store them in an airtight container in the fridge for up to a day, but keep the dressing separate until you're ready to serve. Once dressed, the salad will keep for about two days, though the cabbage will soften and the herbs will lose some of their brightness. I actually like it the next day when the flavors have really melded together, but if you want maximum crunch, dress it fresh every time. The dressing itself lasts in a sealed jar in the fridge for up to a week, so you can make a double batch and use it on other salads or roasted vegetables.
Variations and Additions
I've added toasted sunflower seeds for extra crunch, crumbled feta for creaminess, and even thinly sliced apple for a sweet surprise. Some friends love it with grilled chicken on top to make it a full meal, and I've seen others toss in chickpeas or white beans for plant-based protein. If you want more heat, a pinch of red pepper flakes in the dressing wakes everything up, and swapping dill for fresh mint gives it a completely different, almost Mediterranean vibe. The base is forgiving, so play around and see what makes you happiest.
Serving Suggestions
This salad shines as a side dish next to grilled fish, roasted chicken, or even a simple piece of crusty bread and cheese. I've served it at barbecues where it cuts through the richness of burgers and sausages, and it's perfect alongside grain bowls or wraps for a light lunch. It also travels well to picnics or potlucks because it doesn't wilt as fast as lettuce-based salads, and people always seem to appreciate something colorful and fresh on the table.
- Serve it in a wide, shallow bowl so all the colors show off and people can see what they're getting into.
- Pair it with a chilled white wine or sparkling water with lemon for a refreshing, summery feel.
- Leftovers make an excellent quick lunch the next day, tucked into a pita or spooned over quinoa.
Save Every time I make this salad, I'm reminded that good food doesn't have to be complicated or take all day. It just needs fresh ingredients, a little attention, and the willingness to let simple flavors shine.
Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours in advance. Keep it refrigerated and add the dressing just before serving to maintain maximum crunchiness. The flavors actually improve as they meld together.
- → How do I make this vegan?
Simply substitute maple syrup for honey in the dressing. All other ingredients are naturally plant-based, making this an easy vegan-friendly dish.
- → What can I substitute for sun-dried tomatoes?
You can use fresh cherry tomatoes halved, roasted red peppers, or dried cranberries for a sweeter variation. Each will provide a different flavor profile but work well with the cabbage base.
- → How long does this salad keep in the refrigerator?
Store covered in the refrigerator for up to 2 days. The cabbage will soften slightly over time, but the flavors continue to develop. For best texture, consume within 24 hours of dressing.
- → Can I add protein to make this a complete meal?
Absolutely! Top with grilled chicken, seared salmon, chickpeas, or crumbled feta cheese. Toasted nuts or seeds like sunflower or pumpkin seeds also add protein and extra crunch.
- → What type of vinegar works best for the dressing?
White wine vinegar or apple cider vinegar both work wonderfully. Apple cider vinegar adds a slightly sweeter, fruitier note, while white wine vinegar provides a cleaner, sharper tang.