Pin it There was a week last spring when I barely had time to breathe, let alone cook anything elaborate. I grabbed what I had in the fridge, a half cabbage, some sad-looking carrots, and a jar of sun-dried tomatoes I'd forgotten about. I sliced everything thin, whisked together a quick dressing, and tossed it all in a big bowl. That salad became my lunch for three days straight, and I never got bored of it.
I brought this salad to a potluck once, mostly because I ran out of time to bake anything. A friend asked for the recipe before she even finished her first serving. She said it reminded her of something her grandmother used to make, though I'm certain her grandmother never used Dijon mustard. It's funny how food can unlock memories that aren't even yours.
Ingredients
- Red cabbage: Slice it as thin as you can manage, almost like ribbons, so it stays tender and doesn't feel too tough to chew.
- Green cabbage: The milder cousin to red cabbage, it balances the color and adds a slightly sweeter note to the mix.
- Carrot: Julienned carrots add a natural sweetness and a pop of orange that makes the whole bowl look alive.
- Red bell pepper: I always slice mine thin so it blends in rather than dominates, adding just a hint of sweetness and crunch.
- Spring onions: They bring a gentle sharpness without the bite of raw onion, and I love the little green flecks they leave behind.
- Sun-dried tomatoes in oil: These are the secret weapon, sweet and tangy and a little chewy in the best way.
- Fresh parsley: Bright and grassy, it wakes up the whole salad and makes it taste like something you put real effort into.
- Fresh dill: I didn't appreciate dill until I started making this salad, now I can't imagine it without that feathery, aromatic lift.
- Fresh chives: Just enough onion flavor to complement the spring onions without overpowering anything else.
- Extra virgin olive oil: Use the good stuff here, it's the backbone of the dressing and you'll taste the difference.
- White wine vinegar or apple cider vinegar: Either works beautifully, I lean toward apple cider vinegar when I want a rounder, fruitier tang.
- Honey or maple syrup: A touch of sweetness balances the vinegar and makes the dressing cling to every leaf.
- Dijon mustard: It emulsifies the dressing and adds a subtle kick that ties everything together.
- Garlic: One clove is plenty, mince it fine so it disappears into the dressing and doesn't overwhelm.
- Salt and black pepper: Taste as you go, the sun-dried tomatoes can be salty, so start light and adjust.
Instructions
- Prep the vegetables:
- In a large salad bowl, toss together the red cabbage, green cabbage, carrot, bell pepper, and spring onions. The colors should look like a garden exploded in the best possible way.
- Add the sun-dried tomatoes and herbs:
- Stir in the sliced sun-dried tomatoes, parsley, dill, and chives, making sure they're evenly distributed so every forkful 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's smooth and glossy. I like to shake mine in a jar with the lid on tight, it's faster and more fun.
- 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.
- Taste and rest:
- Taste a bite, adjust the salt or vinegar if needed, then let the salad sit for 10 minutes before serving. This little rest lets the cabbage soften just enough and the flavors meld into something really special.
Pin it One evening, I made this salad to go with grilled chicken, but I ended up eating the whole bowl on its own while standing at the counter. My partner walked in, saw the empty bowl, and just laughed. Sometimes a side dish becomes the main event, and there's no shame in that.
How to Store and Serve
This salad keeps well in the fridge for up to two days, though the cabbage will soften over time. I actually prefer it the next day when the flavors have had a chance to really sink in. Serve it cold or at room temperature, and if you're bringing it somewhere, pack the dressing separately and toss it right before you serve.
Customizing Your Salad
I've added toasted sunflower seeds, crumbled feta, and even shredded rotisserie chicken to this salad depending on what I had around. It's one of those recipes that handles improvisation really well, so don't be afraid to throw in whatever looks good. Just keep the base of cabbage and the sun-dried tomatoes, and you'll be fine.
Final Touches
If you want to make this salad feel a little more special, try adding a handful of toasted nuts or a drizzle of balsamic glaze just before serving. A sprinkle of sesame seeds or a few extra herb leaves on top also makes it look like you spent way more time on it than you actually did.
- Use a mandoline if you have one, it makes slicing the cabbage thin and even so much easier.
- If you don't have fresh herbs, dried herbs work in a pinch, just use about half the amount.
- Leftovers make a fantastic wrap filling or a topping for grain bowls the next day.
Pin it This salad has become my go-to when I need something quick, colorful, and satisfying without turning on the stove. I hope it finds a place in your kitchen the way it has in mine.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad actually improves when made ahead. Prepare it up to 4 hours in advance and refrigerate. The cabbage will soften slightly while absorbing the dressing flavors, making it even more delicious.
- → What can I use instead of sun-dried tomatoes?
You can substitute with cherry tomatoes, roasted red peppers, or dried cranberries for a sweeter option. Each will provide a different flavor profile but maintain the salad's vibrant character.
- → How do I store leftover salad?
Store in an airtight container in the refrigerator for up to 3 days. The salad will continue to soften but remains flavorful. Toss well before serving and adjust seasoning if needed.
- → Can I add protein to make it a complete meal?
Absolutely! Top with grilled chicken, shrimp, chickpeas, or crumbled feta cheese. Toasted nuts or seeds also add protein while providing extra crunch and nutritional value.
- → Is there a way to reduce the prep time?
Use pre-shredded coleslaw mix as a base to save chopping time. You can also prepare the dressing in advance and store it in the refrigerator for up to a week, then simply toss with vegetables when ready.
- → What makes the dressing emulsify properly?
The Dijon mustard acts as an emulsifier, helping the oil and vinegar blend smoothly. Whisk vigorously or shake in a sealed jar until the mixture appears creamy and unified rather than separated.