Cabbage Salad With Sundried Tomatoes

My neighbor showed up at my door one afternoon with a container of this salad, still cold from her fridge. She said she'd made too much for a barbecue and thought I'd like it. I ate it standing at the counter with a fork, straight from the container, and couldn't stop. The cabbage stayed crisp even hours later, and those sun-dried tomatoes gave every bite a sweet, tangy punch that made plain lettuce seem boring forever.

I started making this for potlucks after that first taste, and it became the dish people asked me to bring every time. One friend told me she'd never liked cabbage until she tried this version. I watched her go back for seconds, then thirds, scraping the bowl for the last bits of dressing-soaked tomato. That's when I knew this salad had something special.

Ingredients

• Red cabbage: Slice it as thin as you can manage, the thinner it is, the more it soaks up dressing and the easier it is to eat without feeling like you're chewing forever.
• Green cabbage: Adds a milder, slightly sweet crunch that balances the purple's sharpness, and the color mix makes the bowl look alive.
• Carrot: Julienne it into matchsticks so it blends in with the cabbage rather than clumping, and it adds a subtle sweetness.
• Red bell pepper: Choose one that's firm and glossy, it brings a gentle fruitiness and a pop of brightness.
• Spring onions: They're milder than regular onions and add a fresh bite without overpowering the herbs.
• Sun-dried tomatoes in oil: Drain them well but save the oil, it's gold for other dressings, and slice them thin so every forkful gets a little piece.
• Fresh parsley: It brings a clean, grassy note that keeps the salad from feeling heavy.
• Fresh dill: This is the secret star, it adds a bright, almost lemony flavor that makes the whole thing sing.
• Fresh chives: They contribute a delicate onion flavor and tiny green flecks that look pretty tossed through.
• Extra virgin olive oil: Use a good one, you'll taste it here, and it coats everything in silky richness.
• White wine vinegar or apple cider vinegar: Either works beautifully, I prefer apple cider for a rounder, fruitier tang.
• Honey or maple syrup: Just a tablespoon balances the vinegar and brings out the sweetness in the tomatoes and carrot.
• Dijon mustard: It emulsifies the dressing and adds a subtle sharpness that ties everything together.
• Garlic: Mince it fine so it melts into the dressing, no one wants a big chunk of raw garlic in their salad.
• Salt and black pepper: Taste as you go, cabbage needs more salt than you'd think to really come alive.

Instructions

Build the base:

Toss the red cabbage, green cabbage, carrot, bell pepper, and spring onions together in your largest bowl. The colors should look like confetti, and the vegetables should feel light and crisp in your hands.

Add the stars:

Scatter the sun-dried tomatoes, parsley, dill, and chives over the top. Don't stir yet, just let them sit there looking pretty for a moment.

Make the dressing:

In a small bowl or jar, whisk the olive oil, vinegar, honey, Dijon, garlic, salt, and pepper until it looks creamy and thick. If you use a jar, you can shake it instead, which is oddly satisfying.

Dress and toss:

Pour the dressing over everything and use your hands or tongs to toss it all together, making sure every shred of cabbage gets coated. It should glisten.

Taste and adjust:

Take a bite and see what it needs, maybe more salt, maybe a squeeze of lemon, trust your tongue here.

Let it rest:

Let the salad sit for 10 minutes before serving so the cabbage softens just a touch and the flavors marry. It gets even better after an hour.

Save

I brought this to a summer cookout once, and it sat next to potato salad and coleslaw drenched in mayo. By the end of the night, my bowl was empty and the others were still half full. A guy I barely knew asked for the recipe, and I saw him typing it into his phone while we talked. Food that makes people do that, that's the kind worth making again.

Make It Your Own

Once you've made this a few times, you'll start seeing where you can riff. I've added toasted sunflower seeds for crunch, crumbled feta for creaminess, and once I threw in some thinly sliced apple when I had one sitting on the counter. The base is forgiving, and the dressing works with almost anything you want to toss in. If you like heat, a pinch of red pepper flakes in the dressing wakes everything up.

Storing and Serving

This salad keeps beautifully in the fridge for up to three days, and honestly, it tastes better the next day after the flavors have mingled. Store it in an airtight container, and give it a quick toss before serving since the dressing settles at the bottom. I've eaten it cold straight from the fridge, and I've also let it come to room temperature for about 20 minutes before serving, both ways are good. It's fantastic on its own for lunch, or pile it next to grilled chicken, salmon, or even a hearty grain bowl.

What to Expect

The first bite will be crunchy, bright, and a little sweet from the tomatoes and honey. The herbs make it feel fresh and alive, not heavy or drowsy like cream-based slaws. The cabbage softens just enough to be pleasant but still has snap, and every forkful tastes a little different depending on what you catch, a ribbon of pepper here, a fleck of dill there, a chewy bit of sun-dried tomato. It's the kind of salad that doesn't feel like a chore to eat.

• Serve it in a wide, shallow bowl so people can see all the colors.
• If you're taking it somewhere, pack the dressing separately and toss it right before serving for maximum crunch.
• Leftovers make a great quick lunch the next day, no reheating needed.

Save

This is the salad I make when I want something that feels generous and alive without any fuss. It's bright, it's crunchy, and it reminds me that vegetables can be the main event.

Cooking Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 4 hours in advance. Keep it refrigerated and toss again before serving. The cabbage will soften slightly but remain crunchy.

→ How do I store leftover cabbage salad?

Store in an airtight container in the refrigerator for up to 2 days. The salad will release some liquid as it sits, so drain excess before serving leftovers.

→ Can I use only one type of cabbage?

Absolutely! You can use 5 cups of either red or green cabbage instead of mixing both. Red cabbage provides more color while green cabbage has a milder flavor.

→ What can I substitute for sun-dried tomatoes?

You can use fresh cherry tomatoes halved, roasted red peppers, or dried cranberries for a sweet twist. Each will provide a different flavor profile to the salad.

→ How can I add more protein to this salad?

Top with grilled chicken, chickpeas, crumbled feta cheese, or hard-boiled eggs. You can also add toasted nuts or seeds for plant-based protein and extra crunch.

→ Is this salad suitable for meal prep?

Yes, it's excellent for meal prep. Store the dressing separately and add it just before eating to keep the cabbage extra crunchy throughout the week.