Cabbage Salad With Sundried Tomatoes

The summer I discovered this salad was the same summer my tiny apartment kitchen became my sanctuary. I had bought way too much cabbage from a farm stand, and honestly, I was staring at these beautiful purple and green heads wondering what on earth I'd gotten myself into. Something about the combination of red and green cabbage looked so vibrant that I couldn't bear to cook them down into something soft and wilted. That's when I remembered a jar of sun-dried tomatoes sitting in my pantry, gathering dust since that brief phase where I thought I'd become an Italian grandmother overnight.

I first made this for a last minute potluck when I had zero energy to actually cook anything. The bowl was empty before I even made it to the serving table, and three different people asked me for the recipe while I was still holding my serving spoon. There's something about the colors that draws people in, but it's that herby tangy dressing that makes them keep coming back for seconds. My friend Sarah who claims to hate salad went back for thirds, and honestly that's when I knew this was a keeper.

Ingredients

• 3 cups red cabbage, thinly sliced: The red cabbage brings this gorgeous color and a slightly peppery bite that green cabbage just doesn't have. I've learned the thinner you slice it, the more elegant the salad feels.
• 2 cups green cabbage, thinly sliced: Green cabbage adds that classic crunch and mild sweetness that balances the red cabbage's intensity. Together they create this beautiful confetti effect.
• 1 medium carrot, julienned: Carrots bring natural sweetness and another layer of texture. I use a julienne peeler because it makes these lovely thin ribbons that look so professional.
• 1 small red bell pepper, thinly sliced: The bell pepper adds freshness and another pop of red color. Try to slice it as thinly as you can manage.
• 3 spring onions, thinly sliced: Spring onions give a gentle onion flavor without being overwhelming. I use both the white and green parts for maximum color.
• 1/2 cup sun-dried tomatoes in oil, drained and sliced: These are the star of the show, bringing concentrated umami and natural sweetness. Don't skip the oil they're packed in, it's liquid gold.
• 1/4 cup fresh parsley, chopped: Parsley adds fresh brightness and helps cut through the rich dressing. Flat leaf parsley tastes more delicate than curly.
• 2 tbsp fresh dill, chopped: Dill pairs beautifully with both cabbage and sun-dried tomatoes. It's one of those flavor combinations that just makes sense.
• 2 tbsp fresh chives, chopped: Chives add a subtle onion flavor and gorgeous green flecks throughout. Snip them with scissors rather than chopping for the best results.
• 4 tbsp extra virgin olive oil: Use the good stuff here because the flavor really comes through. A grassy peppery olive oil makes the dressing sing.
• 2 tbsp white wine vinegar or apple cider vinegar: White wine vinegar is brighter and more delicate while apple cider vinegar is fruitier and tangier.
• 1 tbsp honey or maple syrup: Just enough to balance the acidity and bring everything together. Honey adds a floral note while maple syrup is slightly more earthy.
• 1 tsp Dijon mustard: Dijon acts as an emulsifier helping the oil and vinegar become best friends. It adds that perfect sharp edge.
• 1 clove garlic, finely minced: One clove is plenty because raw garlic can be overpowering. Mince it as finely as your patience allows.
• Salt and black pepper to taste: Season generously because raw vegetables need salt to wake up their flavors. Freshly cracked black pepper makes all the difference.

Instructions

Prepare all your vegetables:

Take your time slicing the cabbages as thinly as possible. A sharp knife makes all the difference here, and the thinner your slices, the more elegant the final salad will feel.

Combine the vegetables and herbs:

Toss everything in your largest bowl. There's something so satisfying about seeing that mountain of colorful vegetables ready to become something beautiful.

Whisk together the dressing:

Combine all your dressing ingredients in a small jar and shake vigorously until it thickens slightly. Taste and adjust until it makes you want to drink it with a spoon.

Dress the salad:

Pour about three quarters of the dressing over the vegetables and toss well with clean hands. You can always add more but you can't take it back.

Let it rest:

Walk away for at least ten minutes. Those vegetables need time to get to know each other and soften slightly in that gorgeous dressing.

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This recipe became my go-to for every summer gathering after that first successful potluck. Something about serving a dish that's so vibrant and alive makes people happy before they even take a bite. My mom now requests it every time she visits, claiming it's the only way she'll actually enjoy eating cabbage.

Making It Your Own

I've found that adding a handful of toasted pumpkin seeds right before serving takes this salad to another level entirely. The crunch they provide plays so nicely against the tender cabbage, and they look gorgeous scattered across the top. Sometimes when I'm feeling fancy I'll crumble some feta on top too, though honestly it doesn't need it.

The Perfect Make-Ahead Salad

Here's the thing that makes this recipe absolutely brilliant for entertaining, it actually tastes better on day two. The vegetables have time to marinate and soften while maintaining their crunch, and those sun-dried tomatoes have time to really infuse everything with their flavor. I've been known to make a double batch just to keep in the fridge for lazy lunches.

Serving Suggestions That Work

While this salad stands beautifully on its own, I've learned it pairs exceptionally well with grilled fish or roasted chicken. Something about the fresh acidic crunch cuts through rich main dishes perfectly. It's also become my favorite thing to serve alongside vegetable fritters or a simple quiche.

• Try using red wine vinegar for a deeper more robust flavor profile
• A pinch of red pepper flakes in the dressing adds lovely warmth
• Massaging the cabbage with a little salt before dressing makes it more tender

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There's something deeply satisfying about a salad that's this beautiful and this uncomplicated. Here's to many more bowls of vibrant cabbage goodness on your table.

Recipe Questions & Answers

→ Can this salad be prepared ahead of time?

Yes, you can chop the vegetables and prepare the dressing separately. Store them refrigerated. Combine and toss with the dressing about 15-30 minutes before serving to ensure the cabbage remains crisp and the flavors are fresh.

→ What can I substitute for sun-dried tomatoes?

While sun-dried tomatoes offer a unique sweetness and texture, you could use finely diced roasted red peppers for a similar soft element and mild sweetness, or fresh cherry tomatoes for a burst of juicy flavor and acidity.

→ Is this dish suitable for a vegan diet?

Absolutely. To make this salad fully vegan, simply substitute the honey in the dressing with an equal amount of maple syrup or agave nectar. All other ingredients are plant-based.

→ How can I add protein to this salad?

For an added protein boost, consider topping your serving with grilled chicken, flaked salmon, crumbled feta or goat cheese, toasted chickpeas, or a handful of toasted nuts like walnuts, almonds, or sunflower seeds.

→ What is the best way to achieve thinly sliced cabbage?

Using a sharp chef's knife, cut the cabbage into quarters, remove the core, then slice very thinly across the head. A mandoline slicer is an excellent tool for achieving consistently thin shreds quickly and with minimal effort, just be sure to use a safety guard.

→ Can I use different herbs in the dressing?

Certainly! While parsley, dill, and chives offer a classic fresh profile, feel free to experiment with other fresh herbs like mint, cilantro, or a touch of oregano. Adjust quantities to your taste, as some herbs are more potent than others.