Save Pin One afternoon I pulled a wrinkled bag of cabbage from the back of my fridge, determined not to waste it. I spotted a jar of sun-dried tomatoes on the shelf and thought, why not? The combination turned into something I now crave on warm evenings when I want color and crunch without turning on the stove. It only took me chopping through half the vegetables to realize this salad was going to become a regular.
I brought this to a potluck once and watched three people go back for seconds before the main course was even served. Someone asked if I had used a mandoline because the cabbage looked so uniform, but honestly I just used a sharp knife and took my time. That night I learned that a simple salad can hold its own next to much fancier dishes if the textures and flavors are right.
Ingredients
- Red cabbage: Adds a gorgeous purple hue and a slightly peppery bite that balances the sweetness of the tomatoes.
- Green cabbage: Milder and tender, it lightens the overall texture and keeps the salad from feeling too heavy.
- Carrot: Julienned thin, it brings natural sweetness and a satisfying snap with every forkful.
- Red bell pepper: Sweet and juicy, it contrasts beautifully with the crisp cabbage and adds another layer of color.
- Spring onions: Their mild sharpness wakes up the whole bowl without overpowering the herbs.
- Sun-dried tomatoes in oil: These are the flavor bombs of the salad, rich and tangy with a chewy texture that clings to the dressing.
- Fresh parsley: Bright and grassy, it adds freshness that keeps the salad from feeling too rich.
- Fresh dill: A little goes a long way, its feathery flavor pairs surprisingly well with the tomatoes.
- Fresh chives: Delicate onion flavor that ties the spring onions and herbs together.
- Extra virgin olive oil: Use a good one here since it is the base of your dressing and you will taste it.
- White wine vinegar or apple cider vinegar: Adds brightness and cuts through the oil, I prefer apple cider for a rounder tang.
- Honey or maple syrup: Just enough sweetness to balance the acidity and complement the tomatoes.
- Dijon mustard: It emulsifies the dressing and adds a subtle sharpness that makes everything cling together.
- Garlic: Mince it finely so it blends into the dressing without leaving harsh chunks.
- Salt and black pepper: Essential for bringing all the flavors into focus, do not skip tasting and adjusting.
Instructions
- Prep the vegetables:
- In a large salad bowl, combine the red cabbage, green cabbage, carrot, bell pepper, and spring onions. Take your time slicing the cabbage thin so it stays tender and easy to eat.
- Add the flavor boosters:
- Toss in the sliced sun-dried tomatoes, parsley, dill, and chives. The herbs should be evenly scattered so every bite gets a little bit of everything.
- 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. Taste it now, it should be tangy, a little sweet, and well seasoned.
- Dress the salad:
- Pour the dressing over the vegetables and toss well, using your hands or tongs to make sure every shred of cabbage gets coated. Do not be shy, really work it in there.
- Rest and serve:
- Let the salad sit for 10 minutes before serving so the cabbage softens just a touch and the flavors settle in. Taste again and add more salt or a squeeze of lemon if it needs it.
Save Pin The first time I packed this for lunch, a coworker leaned over and said it smelled like summer in a bowl. I had never thought of cabbage that way, but she was right. The herbs and tomatoes turned something humble into something that felt alive and generous, the kind of dish that makes you feel good just looking at it.
How To Store Leftovers
This salad keeps beautifully in an airtight container in the fridge for up to three days. The cabbage stays crunchy and the dressing soaks in even more, making day two sometimes better than day one. Just give it a quick toss before serving since the dressing may settle at the bottom.
Ways To Customize It
I have added toasted sunflower seeds for crunch, crumbled feta for creaminess, and even shredded rotisserie chicken when I needed it to be more filling. You can swap the dill for basil or cilantro depending on what is in your fridge. Once you get the base right, this salad becomes a template for whatever sounds good that day.
Serving Suggestions
This works as a side next to grilled fish, roasted chicken, or even a simple frittata. I have also eaten it straight from the bowl with a piece of crusty bread when I wanted something light but satisfying.
- Serve it alongside grilled lemon chicken for a fresh contrast to smoky flavors.
- Pack it in a jar with quinoa or farro on the bottom for a portable grain bowl.
- Pair it with hummus and pita for a vegetarian spread that feels complete.
Save Pin This salad taught me that you do not need heat or complexity to make something memorable. Just good ingredients, a little patience, and the willingness to let simple things shine.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 24 hours in advance. Store it covered in the refrigerator. The cabbage will soften slightly as it sits in the dressing, but it will still maintain a pleasant crunch and the flavors will deepen.
- → What can I substitute for sun-dried tomatoes?
You can use cherry tomatoes cut in half, roasted red peppers, or dried cranberries for a sweeter option. Each substitution will give the salad a different flavor profile while maintaining the colorful presentation.
- → How do I make this salad vegan?
Simply replace the honey in the dressing with maple syrup or agave nectar. The rest of the ingredients are already plant-based, making this an easy conversion to a fully vegan dish.
- → Can I add protein to make this a main course?
Absolutely! This salad pairs beautifully with grilled chicken, baked salmon, pan-seared tofu, chickpeas, or hard-boiled eggs. Adding protein transforms it from a side dish into a satisfying complete meal.
- → How long will leftovers keep?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The cabbage will continue to soften and absorb the dressing, which some people prefer for a more marinated texture.
- → What other herbs work well in this salad?
Basil, cilantro, mint, or tarragon are excellent alternatives or additions to the parsley, dill, and chives. Feel free to use whatever fresh herbs you have on hand or prefer for your flavor profile.