Cabbage Salad With Sundried Tomatoes (Printer-Friendly)

Vibrant crunchy cabbage with sun-dried tomatoes, fresh herbs, and tangy dressing. Ready in 15 minutes.

# What You'll 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 tablespoons fresh dill, chopped
09 - 2 tablespoons fresh chives, chopped

→ Dressing

10 - 4 tablespoons extra virgin olive oil
11 - 2 tablespoons white wine vinegar or apple cider vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, finely minced
15 - Salt and black pepper to taste

# Method:

01 - In a large salad bowl, combine the sliced red cabbage, green cabbage, julienned carrot, sliced bell pepper, and sliced spring onions.
02 - Add the sliced sun-dried tomatoes, chopped parsley, chopped dill, and chopped chives to the vegetable mixture in the bowl.
03 - In a small bowl or jar, whisk together the extra virgin olive oil, vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified.
04 - Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.
05 - Taste the salad and adjust salt, pepper, and vinegar as needed to achieve desired flavor balance.
06 - Allow the salad to sit for 10 minutes at room temperature to permit flavors to integrate and marry together.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes but tastes like you spent an hour fussing over it.
  • The cabbage stays crisp for days, so leftovers actually get better as the dressing soaks in.
  • It's bright, colorful, and makes every other dish on the table look better by association.
  • You can serve it to vegans, gluten-free friends, and picky eaters without changing a thing.
02 -
  • Slice the cabbage as thin as possible, thick chunks stay too tough and don't absorb the dressing well.
  • Don't skip the resting time, those 10 minutes turn a good salad into a great one as the flavors marry.
  • If your sun-dried tomatoes are very oily, give them a quick rinse or pat them dry so the dressing doesn't get greasy.
03 -
  • Use a mandoline to slice the cabbage paper-thin in seconds, it makes a huge difference in texture.
  • Taste the dressing before you pour it on and adjust the honey or vinegar to match your mood, some days you'll want it sweeter, other days tangier.
  • If you can't find sun-dried tomatoes in oil, rehydrate the dry kind in warm water for 10 minutes, then pat them dry and toss them in a little olive oil.
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