Cabbage Salad With Sundried Tomatoes (Printable)

Vibrant cabbage salad with sun-dried tomatoes, fresh herbs, and zesty dressing. Ready in 15 minutes.

# Ingredient List:

→ 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 Make:

01 - In a large salad bowl, combine thinly sliced red cabbage, green cabbage, julienned carrot, thinly sliced bell pepper, and spring onions.
02 - Add sliced sun-dried tomatoes, chopped parsley, dill, and chives to the bowl.
03 - In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until emulsified.
04 - Pour dressing over the salad and toss thoroughly to coat all ingredients evenly.
05 - Taste and adjust seasoning with additional salt and pepper as needed.
06 - Let the salad sit for 10 minutes to allow flavors to meld before serving.

# Expert Tips:

01 -
  • It comes together in minutes but tastes like you spent all afternoon in the kitchen.
  • The crunch stays intact even after a day in the fridge, making it perfect for meal prep.
  • Every bite delivers a balance of sweet, tangy, and herby flavors that wake up your taste buds.
  • Its naturally gluten-free and vegetarian, so nearly everyone at the table can enjoy it.
02 -
  • Slice the cabbage as thinly as possible, thick chunks will stay too tough and wont absorb the dressing properly.
  • Dont skip the resting time, those 10 minutes allow the cabbage to soften slightly and the flavors to marry in a way that makes the salad taste more cohesive.
  • If your sun-dried tomatoes are very salty, rinse them briefly under water before slicing to avoid overpowering the dish.
03 -
  • Use a mandoline or the slicing blade of a food processor to shred the cabbage quickly and evenly, it saves time and ensures consistent texture.
  • Let the dressing come to room temperature before tossing if youve stored it in the fridge, cold dressing wont coat the vegetables as well.
  • For a vegan version, swap the honey for maple syrup, the flavor will be slightly earthier but just as delicious.
Return