Cabbage Salad With Sundried Tomatoes

I brought this salad to a potluck without much expectation, thinking cabbage might seem too plain next to all the pasta dishes and casseroles. But halfway through the evening, three people asked for the recipe, and the bowl was scraped clean. There was something about the jewel-toned cabbage ribbons mixed with those sweet, chewy sun-dried tomatoes that just worked. It looked vibrant on the table and tasted even better than it looked.

The first time I made this, I was trying to use up half a cabbage that had been sitting in my fridge for a week. I tossed in whatever herbs I had on hand and some sun-dried tomatoes from a jar I kept forgetting about. My partner walked in, took one bite standing at the counter, and declared it better than any coleslaw we'd ever bought. That was enough to make it a regular in our rotation.

Ingredients

• Red cabbage: The color is half the magic here, staining everything a gorgeous purple-pink, and it holds its crunch longer than you'd think.
• Green cabbage: A little milder and sweeter than red, it balances the earthiness and adds volume without overwhelming the bowl.
• Carrot: Julienned thin, it brings a slight sweetness and that satisfying snap when you bite into it.
• Red bell pepper: I always go for the ripest one I can find because the sweetness plays so well against the tangy dressing.
• Spring onions: They add a gentle sharpness without the bite of raw red onion, which can take over a salad like this.
• Sun-dried tomatoes in oil: These little gems are what make the salad feel special, sweet and chewy with a hint of that preserved richness.
• Fresh parsley: Brightens everything and adds a clean, grassy note that keeps the salad from feeling too heavy.
• Fresh dill: Just a handful transforms the whole bowl, giving it a slightly floral, summery vibe.
• Fresh chives: Mild and oniony, they blend in quietly but you'd miss them if they weren't there.
• Extra virgin olive oil: Use a good one if you have it, since the dressing is simple and the oil really shows through.
• White wine vinegar or apple cider vinegar: I've used both and honestly can't pick a favorite, they each bring a different kind of brightness.
• Honey or maple syrup: A touch of sweetness rounds out the acidity and makes the dressing cling to the cabbage instead of pooling at the bottom.
• Dijon mustard: This is what holds the dressing together and gives it a little edge.
• Garlic: Mince it fine so it disappears into the dressing, leaving just a whisper of sharpness.
• Salt and black pepper: Taste as you go, cabbage needs more seasoning than you'd expect.

Instructions

Prep the Vegetables:

Slice the cabbages as thin as you can manage, almost like ribbons, so they soften slightly when dressed. Toss them into a large bowl with the julienned carrot, bell pepper, and spring onions, mixing everything with your hands to distribute the colors evenly.

Add the Tomatoes and Herbs:

Scatter the sliced sun-dried tomatoes over the vegetables, then sprinkle in the parsley, dill, and chives. The herbs should feel generous, not sparse.

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 thickens slightly and looks creamy. If using a jar, shake it hard for about thirty seconds.

Dress the Salad:

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

Adjust and Rest:

Taste a forkful and add more salt, pepper, or a drizzle of vinegar if it needs it. Let the salad sit for ten minutes so the cabbage softens just a bit and the flavors start to mingle.

Save

I remember making a double batch of this for a family barbecue and watching my aunt, who claims to hate cabbage, go back for seconds. She said it reminded her of something her grandmother used to make, though she couldn't remember what. Sometimes a simple salad can do that, unlock a memory you didn't know you had.

Make-Ahead Tips

This salad actually improves if you let it sit in the fridge for a few hours, the cabbage softens slightly and soaks up the dressing without losing its crunch. I've kept it covered for up to two days and it still tasted fresh, though I always add a handful of extra herbs right before serving to perk it up. Just give it a good toss and maybe a splash more vinegar if it seems dull.

Variations Worth Trying

I've swapped in thinly sliced fennel when I had it on hand, and the anise flavor was a nice surprise with the sun-dried tomatoes. You could also add toasted sunflower seeds or pumpkin seeds for crunch, or toss in some crumbled feta if you're not keeping it vegan. Once I stirred in cooked chickpeas and it became a full lunch on its own.

Serving Suggestions

This salad shines next to grilled chicken, fish, or even a simple frittata. It cuts through richness beautifully, so I love serving it alongside anything roasted or fried. On its own with some crusty bread, it makes a light, satisfying lunch that doesn't weigh you down.

• Serve it in a shallow bowl so the colors show off.
• Keep extra dressing on the side in case anyone wants more tang.
• Garnish with a few whole chive blossoms if you're feeling fancy.

Save

This salad has become my go-to when I want something fresh, colorful, and reliable without much fuss. I hope it finds a spot in your regular rotation too.

Recipe Questions

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 4 hours in advance. Keep the dressing separate and toss just before serving to maintain the crunch of the cabbage and vegetables.

→ What can I substitute for sun-dried tomatoes?

You can use cherry tomatoes, roasted red peppers, or dried cranberries for a different flavor profile. Each will add a unique sweetness and texture to the salad.

→ How do I make this salad vegan?

Simply replace the honey with maple syrup or agave nectar in the dressing. All other ingredients are naturally plant-based.

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

Absolutely! Grilled chicken, chickpeas, tofu, feta cheese, or hard-boiled eggs work wonderfully. You can also add toasted nuts or seeds for extra protein and crunch.

→ How long will leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage will soften slightly over time but remains delicious.

→ What type of vinegar works best?

White wine vinegar or apple cider vinegar both work excellently. Red wine vinegar or lemon juice can also be used for a tangier flavor.