Cabbage Salad With Sundried Tomatoes

The crunch hit me first, louder than I expected in the quiet kitchen. I was slicing cabbage for what I thought would be just another weeknight side, but the colors kept catching my eye: purple ribbons, green curls, the deep ruby of sun-dried tomatoes waiting in their jar. By the time I tossed everything together, I realized I wasn't making a boring salad anymore. This was something bright, something that woke up my afternoon.

I brought this to a potluck once, mostly because I had too much cabbage and not enough time. A friend who claimed to hate cabbage came back for seconds, then asked for the recipe while still chewing. She said it was the dill that got her, the way it made everything taste garden-fresh even though we were indoors in November. I've been making extra ever since, just in case someone needs convincing.

Ingredients

• Red cabbage: Slice it as thin as you can manage, the thinner it is, the better it soaks up the dressing and the less it feels like chewing through paper.
• Green cabbage: This adds a milder sweetness and keeps the salad from being too intensely purple, which can look a little intimidating on the plate.
• Carrot: Julienned carrot gives you those delicate matchsticks that add a slight earthiness and even more crunch.
• Red bell pepper: Sweet, crisp, and visually gorgeous, it also adds a bit of juiciness to balance the dry crunch of cabbage.
• Spring onions: Their mild sharpness wakes everything up without overpowering the herbs or the tomatoes.
• Sun-dried tomatoes in oil: These are the flavor bombs, sweet and tangy and chewy, make sure to drain them well or the salad gets too oily.
• Fresh parsley: It brings a clean, grassy brightness that keeps the salad from feeling heavy.
• Fresh dill: This is the secret star, it makes the whole bowl taste like springtime even in the dead of winter.
• Fresh chives: A gentle oniony note that layers beautifully with the spring onions.
• Extra virgin olive oil: Use a good one here, you'll taste it, and it helps carry all the other flavors evenly.
• White wine vinegar or apple cider vinegar: The acid cuts through the richness of the oil and balances the sweetness of the tomatoes and honey.
• Honey or maple syrup: Just enough sweetness to round out the tang, maple works perfectly if you want to keep it vegan.
• Dijon mustard: This emulsifies the dressing and adds a subtle sharpness that ties everything together.
• Garlic: Mince it finely so it distributes evenly, raw garlic can be harsh in big chunks.
• Salt and black pepper: Taste as you go, cabbage needs more seasoning than you think.

Instructions

Prep the vegetables:

In a large salad bowl, combine the red cabbage, green cabbage, carrot, bell pepper, and spring onions. Use your hands to toss them gently so the colors mix without bruising the cabbage.

Add the flavor boosters:

Toss in the sliced sun-dried tomatoes, parsley, dill, and chives. The herbs should be scattered throughout, not clumped in one spot.

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 smooth and creamy. If using a jar, just shake it hard for about 20 seconds.

Dress the salad:

Pour the dressing over the salad and toss well, using your hands or tongs to make sure every shred of cabbage gets coated. Don't be shy, really work it in there.

Adjust and rest:

Taste and add more salt, pepper, or vinegar if needed. Let the salad sit for 10 minutes so the cabbage softens just a bit and the flavors start to marry.

Save

One evening, I served this alongside grilled chicken for my sister, who was going through a phase where she only ate beige food. She piled the salad on her plate to be polite, then went quiet for a moment. She looked up and said it tasted like summer, even though it was March and raining. That's when I realized this salad had a way of changing the mood in a room.

How to Store and Serve

This salad keeps beautifully in an airtight container in the fridge for up to three days, and honestly, it tastes even better the next day once the cabbage has softened slightly and absorbed more of the dressing. If you're making it ahead, hold off on adding the herbs until just before serving so they stay bright and fresh. Serve it cold or at room temperature, and give it a quick toss before plating to redistribute the dressing that may have settled at the bottom.

Ways to Customize This Salad

I've added crumbled feta when I wanted something creamier, and toasted sunflower seeds when I needed more texture. A handful of dried cranberries works if you like a little extra sweetness, and swapping the dill for fresh basil gives it a completely different, almost Mediterranean vibe. You can also toss in some cooked quinoa or chickpeas to turn it into a full meal, especially if you're packing it for lunch.

What to Pair It With

This salad shines next to anything grilled, especially salmon, chicken thighs, or even a good steak. It's also perfect alongside hearty grain bowls, roasted vegetables, or a simple frittata for brunch. The tangy, crunchy profile cuts through rich or fatty dishes beautifully, so it works as a palate cleanser just as well as it does as a standalone light lunch.

• Serve it with crusty bread and hummus for an easy vegetarian meal.
• Pack it in mason jars with grilled shrimp on top for a portable lunch that looks impressive.
• Bring it to barbecues, it holds up better than mayo-based slaws and never gets soggy.

Save

Every time I make this, I'm reminded that the best recipes aren't always the ones that take hours, sometimes they're the ones that surprise you with how much flavor you can pull together in 15 minutes. Keep this one in your rotation, it won't let you down.

Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 4 hours in advance. Store it covered in the refrigerator. The cabbage will soften slightly as it sits, which many people enjoy. Add the dressing just before serving for maximum crunch, or toss it all together early to let the flavors meld.

→ What can I substitute for sun-dried tomatoes?

If sun-dried tomatoes aren't available, try using cherry tomatoes halved, roasted red peppers, or dried cranberries for a sweet-tart element. Fresh tomatoes work too, though they'll add more moisture 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 already plant-based, making this an easy vegan conversion.

→ Can I use only one type of cabbage?

Absolutely. You can use all green or all red cabbage if that's what you have on hand. Using both adds beautiful color contrast and slightly different flavors, but either works wonderfully on its own.

→ How long does this salad keep in the refrigerator?

The dressed salad will keep for 2-3 days in an airtight container in the refrigerator. The cabbage will become softer over time but remains flavorful. For best texture, store the dressing separately and toss just before serving.

→ What herbs can I use if I don't have parsley, dill, and chives?

Fresh cilantro, basil, or mint make excellent substitutes. You can also use a combination of whatever fresh herbs you have available. Dried herbs can work in a pinch, but use about one-third the amount since they're more concentrated.