Save There's something about the way sun-dried tomatoes catch the light in a salad that made me fall in love with this dish. I stumbled upon it during a particularly busy week when I needed something vibrant but fuss-free, and the combination of crisp cabbage with those jewel-toned tomatoes felt like a small rebellion against the same old greens. What started as a desperate attempt to use up a jar from the pantry became the salad I now make whenever I want to feel like I've actually put thought into feeding myself.
I made this for a potluck once where I arrived fashionably late with zero confidence, but someone actually asked if I could make it again for their dinner party. That's the moment I realized this wasn't just a quick side dish anymore—it had become the thing people remembered. The way the colors pop on a white plate doesn't hurt either.
Ingredients
- Red and green cabbage (5 cups total): The backbone of this salad, and thinly slicing them is worth the few extra minutes because it makes every bite delicate instead of chewy.
- Carrot (1 medium, julienned): This adds natural sweetness and a textural contrast that keeps things interesting.
- Red bell pepper (1 small, thinly sliced): It's here for both color and a subtle crunch that complements the softer cabbage.
- Spring onions (3, thinly sliced): These bring a gentle sharpness that rounds out the sweetness from the tomatoes and honey.
- Sun-dried tomatoes in oil (1/2 cup, drained and sliced): Don't skip the draining step or your salad will be unnecessarily oily, but do save that oil for dressings later.
- Fresh parsley, dill, and chives (1/4 cup, 2 tbsp, and 2 tbsp): The herbs are what elevate this from side dish to something people crave—fresh is non-negotiable here.
- Extra virgin olive oil (4 tbsp): Quality matters because it's doing the heavy lifting flavor-wise in the dressing.
- White wine or apple cider vinegar (2 tbsp): The acidity wakes up all the other flavors, so don't be tempted to reduce it.
- Honey or maple syrup (1 tbsp): This creates balance by softening the vinegar's bite without making the salad taste dessert-like.
- Dijon mustard (1 tsp): It acts as an emulsifier and adds a subtle complexity that you won't quite identify but will definitely notice.
- Garlic (1 clove, finely minced): Raw garlic can be aggressive, so mince it as fine as you can and let the other ingredients mellow it out.
- Salt and black pepper to taste: Taste as you go because these adjust everything and there's no comeback once you've over-salted.
Instructions
- Prep your vegetables with intention:
- Get your cabbage sliced thin enough that you could almost read through it, then move on to the carrot, bell pepper, and spring onions. This takes maybe 10 minutes if you move steadily, and it's honestly meditative work.
- Build the salad base:
- Toss the cabbage, carrot, bell pepper, and spring onions into a large bowl and give everything a gentle mix so it's distributed evenly. Add your sun-dried tomatoes and all those fresh herbs, folding them in so the delicate leaves don't bruise.
- Create an emulsified dressing:
- In a smaller bowl, combine the oil, vinegar, honey, mustard, and minced garlic, then whisk like you mean it until the mixture thickens slightly and looks like it's actually come together. This emulsification is what keeps the dressing from separating and makes every bite taste intentional.
- Dress and let it meld:
- Pour the dressing over the salad and toss everything until every piece of cabbage is coated in that gorgeous golden-herb mixture. Taste it, adjust the salt and pepper, then let it sit for 10 minutes while the flavors get to know each other.
Save This salad showed up at my sister's birthday lunch one year, and my eight-year-old nephew actually asked for seconds of vegetables. I watched him pick through it looking for more sun-dried tomatoes like they were hidden treasure, and something clicked about how food connects us, even across wildly different tastes.
Why This Salad Works Year-Round
Summer or winter, this salad feels appropriate because the cabbage is always in season and sun-dried tomatoes bring a concentrated warmth that works against winter's chill just as well as they shine alongside fresh summer meals. There's no recipe anxiety with something this flexible—it works as a side dish alongside grilled fish, as a light lunch with a crusty bread, or even as a vegetarian main course if you add some seeds or nuts for protein.
The Secret of Thinly Sliced Cabbage
I spent years making cabbage salads with chunky pieces before realizing that thin slices transform the entire eating experience. Thick cabbage feels robust and assertive, but thin cabbage becomes delicate and absorbent, ready to soak up flavors instead of resisting them. A sharp knife and a steady hand make this easier than you'd think, and it's worth the small effort.
Making It Your Own
The beauty of this salad is that it welcomes additions without losing its identity. I've added toasted sunflower seeds for crunch, swapped the dill for basil when that's what I had on hand, and once threw in some shredded beets because they were sitting in the crisper drawer looking lonely. Think of this as a starting point rather than a final word.
- Toast some pumpkin or sunflower seeds in a dry pan for 3 minutes and scatter them over the finished salad for unexpected texture.
- If you love richness, crumble some feta or goat cheese on top just before serving so it doesn't get lost in the dressing.
- For extra depth, save a tablespoon of the sun-dried tomato oil and drizzle it over everything at the end as a finishing touch.
Save This salad has become my go-to when I want to prove to myself that eating well doesn't require complicated recipes or hours in the kitchen. It's the kind of dish that quietly does its job and somehow always leaves people feeling a little bit better.
Kitchen Guide
- → 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 just before serving. The cabbage will soften slightly but maintain good texture. For best crunch, add the dressing 30 minutes before serving.
- → What can I substitute for sun-dried tomatoes?
You can use cherry tomatoes halved, roasted red peppers, or dried cranberries for sweetness. Fresh tomatoes work too, though they'll add moisture rather than the concentrated flavor of sun-dried varieties.
- → How long does this salad keep in the refrigerator?
This salad keeps well for 2-3 days in an airtight container in the refrigerator. The cabbage actually benefits from marinating in the dressing, becoming more flavorful over time while maintaining its crunch.
- → Can I add protein to make this a complete meal?
Absolutely! Top with grilled chicken, shrimp, chickpeas, or crumbled feta cheese. Toasted nuts like almonds or walnuts also add protein and extra crunch. For plant-based options, try adding edamame or marinated tofu.
- → Is this salad suitable for meal prep?
Yes, this is excellent for meal prep. Store the undressed salad and dressing separately in airtight containers. The vegetables stay crisp for up to 5 days, and you can portion and dress individual servings as needed.
- → What other herbs work well in this salad?
Basil, cilantro, mint, or tarragon all work beautifully. You can also use a combination of whatever fresh herbs you have on hand. Dried herbs can work in a pinch, but use about one-third the amount specified for fresh.