Cabbage Salad With Sundried Tomatoes

My neighbor handed me a jar of sun-dried tomatoes over the fence one summer afternoon, insisting I had to try them in a salad. I was skeptical at first, those wrinkled red things didnt look like much, but the moment I tossed them with crisp cabbage and fresh herbs, everything changed. The sweetness, the chew, the way they clung to every shred of vegetable, it was like discovering a flavor I didnt know I was missing. Now I keep a jar in my pantry at all times, just in case inspiration strikes. This salad has become my go-to whenever I need something bright, crunchy, and utterly satisfying.

I brought this salad to a potluck once, worried it would get lost among all the heavy casseroles and pasta dishes. Instead, people kept coming back for seconds, asking what made it taste so fresh. One friend even pulled me aside to get the recipe, admitting she usually hated cabbage but couldnt stop eating this. Watching her pile her plate high was all the validation I needed. Sometimes the simplest dishes are the ones that surprise you most.

Ingredients

• Red cabbage: Adds a gorgeous purple hue and a slightly peppery bite that contrasts beautifully with the sweetness of the tomatoes.
• Green cabbage: Brings a milder, crisper crunch that balances the bolder red variety and keeps the salad from feeling one-note.
• Carrot: Julienned thin, it adds natural sweetness and a pop of orange that makes the whole bowl look like a celebration.
• Red bell pepper: Fresh and juicy, it contributes a subtle sweetness and a satisfying snap with every bite.
• Spring onions: Their gentle onion flavor is less harsh than regular onions, adding just the right amount of sharpness without overpowering the dish.
• Sun-dried tomatoes in oil: These little gems are the star, chewy, intensely sweet, and bursting with concentrated umami that ties everything together.
• Fresh parsley: Bright and grassy, it lifts the heavier flavors and makes the salad taste alive.
• Fresh dill: A hint of anise-like freshness that pairs surprisingly well with the sun-dried tomatoes and adds an unexpected twist.
• Fresh chives: Mild and oniony, they weave through the salad with a delicate sharpness that feels refined.
• Extra virgin olive oil: The base of the dressing, it coats every shred with richness and carries the garlic and mustard flavors beautifully.
• White wine vinegar or apple cider vinegar: Tangy and bright, it cuts through the oil and balances the sweetness of the honey and tomatoes.
• Honey or maple syrup: Just enough sweetness to round out the dressing and make all the flavors sing in harmony.
• Dijon mustard: Adds a subtle tang and helps emulsify the dressing so it clings to the vegetables instead of pooling at the bottom.
• Garlic: Minced fine, it infuses the dressing with a warm, savory depth that makes every bite more interesting.
• Salt and black pepper: Simple seasonings that enhance everything else and bring the whole dish into focus.

Instructions

Prep the vegetables:

In a large salad bowl, combine the red cabbage, green cabbage, carrot, bell pepper, and spring onions. The colors alone will make you smile, like confetti ready for a party.

Add the flavor boosters:

Toss in the sliced sun-dried tomatoes, parsley, dill, and chives. The herbs should smell so fresh you want to dive in right away.

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 emulsified. If youre using a jar, just shake it hard until everything blends smoothly.

Dress the salad:

Pour the dressing over the salad and toss well, using your hands or tongs to make sure every shred gets coated. You want the dressing to find its way into every nook and cranny.

Adjust and rest:

Taste and add more salt, pepper, or a squeeze of vinegar if it needs a little extra zing. Let the salad sit for 10 minutes before serving so the flavors can mingle and the cabbage can soften just a touch.

Save

One evening, I made this salad for a quiet dinner at home, nothing fancy, just me and a bowl of greens. But as I ate, I realized how much joy there is in feeding yourself something vibrant and nourishing, even when no one else is watching. It felt like self-care in the best way, no fuss, no pressure, just good food that made me feel alive. That night, this salad became more than a recipe, it became a reminder that cooking for yourself matters just as much as cooking for others.

Making It Your Own

This salad is endlessly adaptable, and Ive played with it more times than I can count. Sometimes I toss in toasted sunflower seeds or pumpkin seeds for extra crunch and a nutty richness that makes it even more satisfying. Other times, I add crumbled feta or goat cheese for a creamy, tangy contrast that turns it into a more substantial meal. If youre feeling bold, a handful of dried cranberries or raisins will echo the sweetness of the sun-dried tomatoes and add little bursts of chewiness throughout. The beauty of this salad is that it welcomes whatever you have on hand, so dont be afraid to experiment.

Storing and Serving

One of the things I love most about this salad is how well it keeps. I often make a big batch on Sunday and eat it throughout the week, and it never loses its crunch or vibrancy. The cabbage actually improves after a day in the fridge, softening just enough to soak up the dressing while still maintaining that satisfying bite. Store it in an airtight container, and itll stay fresh for up to four days. Just give it a quick toss before serving to redistribute the dressing, and youre good to go.

Pairing Suggestions

This salad shines on its own as a light lunch, but it also plays beautifully alongside grilled chicken, fish, or even a hearty piece of crusty bread. Ive served it with roasted salmon more times than I can count, and the bright, tangy flavors cut through the richness of the fish in the best way. It also works as a side at barbecues, offering a fresh, crunchy contrast to smoky meats and rich sides. However you serve it, this salad knows how to hold its own.

• Add a handful of chickpeas or white beans for plant-based protein and extra heartiness.
• Serve it in a pita pocket or wrap for a quick, portable lunch that feels more exciting than a regular sandwich.
• If you love spice, drizzle a little sriracha or sprinkle red pepper flakes into the dressing for a gentle kick.

Save

Every time I make this salad, I remember that simple ingredients, treated with a little care and creativity, can bring so much joy. I hope it becomes a staple in your kitchen too, the kind of dish you reach for when you want something bright, easy, and deeply satisfying.

Recipe FAQs

→ 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 and toss again before serving to redistribute the dressing.

→ What can I substitute for sun-dried tomatoes?

Fresh cherry tomatoes, roasted red peppers, or dried cranberries work well as alternatives, though they'll provide different flavor profiles.

→ How do I make this salad vegan?

Simply replace the honey in the dressing with maple syrup or agave nectar for a fully plant-based version.

→ Can I add protein to make this a complete meal?

Absolutely! Grilled chicken, shrimp, chickpeas, or crumbled feta cheese pair beautifully with this salad for a more substantial dish.

→ How long will leftovers keep?

The dressed salad keeps well in an airtight container in the refrigerator for up to 2 days, though the cabbage may soften slightly over time.

→ What other herbs can I use?

Basil, cilantro, or mint make excellent substitutions or additions to the parsley, dill, and chives combination.