Save I threw this salad together on a scorching afternoon when the oven felt like my enemy and my fridge was bursting with half a cabbage I had no plan for. The sun-dried tomatoes were a last-minute raid from the pantry, and honestly, I wasn't expecting much. But that first bite, all crunch and tang and unexpected sweetness, turned into the kind of happy accident that gets made on repeat. Now it's my go-to when I want something that feels both virtuous and indulgent, without turning on a single burner.
I once brought this to a potluck where everyone else showed up with pasta bakes and casseroles, and I felt a little sheepish about my bowl of raw vegetables. By the end of the night, it was the only empty dish on the table. People kept asking if there was a secret ingredient, and I had to admit it was just cabbage, tomatoes, and the kind of dressing you shake together in a jar. Sometimes the simplest things are the ones that surprise you most.
Ingredients
- Red cabbage: Adds a gorgeous purple hue and a slightly peppery bite that balances the sweetness of the tomatoes.
- Green cabbage: Lighter and milder, it softens the intensity and gives the salad body without heaviness.
- Carrot: Julienned thin, it brings a touch of natural sweetness and that satisfying snap.
- Red bell pepper: Crisp, slightly sweet, and colorful, it makes every forkful feel more vibrant.
- Spring onions: A gentle, fresh sharpness that doesn't overpower but keeps things lively.
- Sun-dried tomatoes in oil: The star here, offering chewy bursts of concentrated tomato sweetness.
- Fresh parsley: Bright and grassy, it lifts the whole salad with a clean, herbal note.
- Fresh dill: Its feathery flavor adds an unexpected elegance that feels almost fancy.
- Fresh chives: Mild onion flavor with a delicate touch, they blend beautifully without shouting.
- Extra virgin olive oil: The base of the dressing, rich and fruity, coating every shred of cabbage.
- White wine vinegar or apple cider vinegar: Sharp and tangy, it cuts through the oil and wakes up the vegetables.
- Honey or maple syrup: Just enough sweetness to balance the acidity and complement the tomatoes.
- Dijon mustard: Adds a subtle kick and helps the dressing cling to the salad instead of pooling at the bottom.
- Garlic: One small clove minced fine brings warmth and depth without overpowering the fresh herbs.
- Salt and black pepper: Essential for bringing all the flavors into focus and making everything taste like itself, only better.
Instructions
- Build the base:
- Toss the sliced red and green cabbage, julienned carrot, bell pepper, and spring onions into a large bowl. The mix of colors alone will make you feel like you're doing something right.
- Add the stars:
- Scatter the sun-dried tomatoes, parsley, dill, and chives over the vegetables. Don't be shy with the herbs, they're what make this sing.
- Whisk the dressing:
- In a small bowl or jar, combine the olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and pepper, whisking or shaking until it's smooth and creamy. Taste it, adjust if needed.
- Toss it all together:
- Pour the dressing over the salad and use your hands or tongs to toss everything until every shred is glossy and coated. This is where the magic happens.
- Let it rest:
- Give the salad ten minutes to sit and let the flavors mingle. The cabbage will soften just a touch, and the dressing will settle into every crevice.
Save There was a Sunday lunch when I served this alongside grilled chicken, and my friend who claims to hate cabbage went back for seconds. She didn't realize what she was eating until I told her, and by then it was too late, she was already a convert. That's the thing about this salad, it sneaks past people's defenses and wins them over with sheer flavor and crunch.
Making It Your Own
This salad is forgiving and adaptable, so feel free to swap in whatever herbs you have on hand. Basil, cilantro, or mint can all step in for the parsley or dill. If you want more protein, toss in some crumbled feta, shredded rotisserie chicken, or a handful of chickpeas. I've even added thinly sliced fennel when I had it, and it brought a subtle licorice note that was surprisingly lovely.
Storing and Serving
This salad keeps beautifully in the fridge for up to three days, and honestly, it tastes even better the next day once the cabbage has softened and absorbed the dressing. Just give it a quick toss before serving. If you're making it ahead for a gathering, hold back half the dressing and add it right before serving to keep things fresh and crisp. Serve it cold or at room temperature, it's delicious either way.
Little Extras That Make a Difference
A handful of toasted sunflower or pumpkin seeds adds a nutty crunch that takes this from simple to special. I've also stirred in a spoonful of capers for a briny kick, or a handful of raisins for extra sweetness. If you like heat, a pinch of red pepper flakes in the dressing will wake everything up.
- Use a mandoline for ultra-thin cabbage slices if you have one, it's faster and more consistent.
- Taste the dressing before adding it, you might want more honey or vinegar depending on your mood.
- Double the recipe if you're feeding a crowd, it disappears faster than you'd think.
Save This salad has become one of those recipes I don't even think about anymore, I just make it when I need something bright, crunchy, and alive. I hope it finds a spot in your rotation too.
Cooking Q&A
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 2 hours in advance. Store it covered in the refrigerator, but note that the cabbage may release some liquid over time. Give it a good toss before serving.
- → What can I substitute for sun-dried tomatoes?
You can use cherry tomatoes cut in halves, roasted red peppers, or dried cranberries for a different flavor profile. Each will bring its own unique sweetness and texture to the salad.
- → How do I make this salad vegan?
Simply replace the honey in the dressing with maple syrup or agave nectar. All other ingredients are naturally plant-based, making this an easy vegan-friendly option.
- → Can I use only one type of cabbage?
Absolutely! You can use 5 cups of either red or green cabbage if that's what you have on hand. The mix of colors makes it visually appealing, but the flavor will still be delicious with just one variety.
- → What protein pairs well with this salad?
This salad complements grilled chicken, salmon, shrimp, or tofu beautifully. You can also add chickpeas or white beans directly to the salad to make it a complete vegetarian meal.
- → How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage will soften slightly but remains tasty. Drain any excess liquid before serving again.