Cabbage Salad With Sundried Tomatoes (Printable)

Crunchy cabbage salad with sun-dried tomatoes, fresh herbs, and a zesty honey-mustard dressing. Quick and refreshing!

# What You 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 Steps:

01 - In a large salad bowl, combine the sliced red cabbage, green cabbage, julienned carrot, thinly sliced bell pepper, and spring onions.
02 - Add the sliced sun-dried tomatoes, chopped 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 with salt and pepper if necessary.
06 - Let the salad sit for 10 minutes before serving to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together in minutes but tastes like you spent hours on it, perfect for when company shows up unexpectedly.
  • The colors alone make you feel healthier, and the crunch is so addictive you'll forget you're eating cabbage.
  • Leftovers actually get better overnight as the dressing softens the cabbage just enough without losing that satisfying bite.
02 -
  • If you dress the salad too far in advance, the cabbage will wilt and lose its crunch, so wait until close to serving time.
  • Draining the sun-dried tomatoes well is crucial or the salad will get oily and heavy instead of light and vibrant.
  • Thinly slicing the cabbage is not optional, thick pieces make the whole thing feel like a chore to eat instead of a treat.
03 -
  • Use a mandoline or the slicing blade on a food processor to get perfectly thin cabbage ribbons in seconds and save your wrist from all that knife work.
  • Massage the cabbage with a pinch of salt for a minute before adding the other ingredients if you want it extra tender without losing the crunch.
  • Taste the sun-dried tomatoes before adding them because some brands are saltier or more intense, and you might need to adjust the dressing accordingly.
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