Cabbage Salad With Sundried Tomatoes (Printable Version)

Vibrant cabbage salad with sun-dried tomatoes, carrots, bell peppers, and a tangy herby dressing. Quick and refreshing.

# List of Ingredients:

→ 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 It:

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

# Expert Advice:

01 -
  • It stays crisp and vibrant in the fridge for days, actually improving as the flavors soak into the cabbage.
  • The sun-dried tomatoes add a concentrated sweetness that makes you forget youre eating something this healthy.
  • Everything comes together in one bowl with no cooking, no heat, and barely any cleanup.
02 -
  • Slice the cabbage as thin as you can manage, thick chunks wont soften or absorb the dressing, and the salad will feel more like a chore to eat.
  • Dont skip the resting time, those 10 minutes transform the salad from good to something you actually crave.
03 -
  • Use a mandoline or very sharp knife to slice the cabbage paper-thin, it makes all the difference in texture.
  • If you love garlic, let the minced clove sit in the vinegar for a few minutes before whisking in the oil, it mellows the bite and deepens the flavor.
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