Cabbage Salad With Sundried Tomatoes (Printable)

Crunchy cabbage salad with sun-dried tomatoes, fresh herbs, and a zesty honey-mustard dressing. Vegetarian and gluten-free.

# What You Need:

→ 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 tbsp fresh dill, chopped
09 - 2 tbsp fresh chives, chopped

→ Dressing

10 - 4 tbsp extra virgin olive oil
11 - 2 tbsp white wine vinegar or apple cider vinegar
12 - 1 tbsp honey or maple syrup
13 - 1 tsp 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 Tips:

01 -
  • It stays crisp for hours, making it perfect for picnics, packed lunches, or make-ahead dinners when you need something reliable.
  • The sun-dried tomatoes add bursts of sweetness that turn plain cabbage into something you actually crave.
  • You can throw it together in fifteen minutes with no cooking required, which means no hot stove on a summer afternoon.
02 -
  • If you dress the salad too early, it can get watery as the cabbage releases moisture, so wait until closer to serving time or drain off any excess liquid.
  • The sun-dried tomatoes should be drained well or they'll make the dressing oily and throw off the balance.
03 -
  • Use a mandoline or the slicing blade on a food processor to get the cabbage uniformly thin, it makes a huge difference in texture.
  • Let the garlic sit in the vinegar for a minute before whisking in the oil, it mellows the sharpness and infuses the dressing more evenly.
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