Save There's something about slicing cabbage that makes me slow down. Years ago, a friend brought this vibrant bowl to a potluck, and I watched people go back for thirds without realizing what they were eating—no fancy proteins, no complicated techniques, just crisp vegetables and an herbaceous dressing that tasted like spring decided to live in a bowl. I've made it countless times since, and it never fails to disappear from the table.
I made this salad for a small dinner party once when I realized at 3 PM that I'd committed to bringing a side dish and had nothing prepared. The panic dissolved the moment I remembered I had all these vegetables sitting in my crisper drawer, waiting for exactly this kind of salvation. My partner tasted it while I was still mixing, and without a word, just gave me that nod that means you've accidentally done something right.
Ingredients
- Red cabbage: The deeper color holds up beautifully and adds a subtle sweetness that balances the tang of the vinegar—use the mandoline if your knife skills aren't where you want them, and don't worry about it.
- Green cabbage: This is your textural anchor, staying crisp even after the salad sits, which means it won't wilt into something sad by the time you serve it.
- Carrot: Julienne it thin so it becomes almost delicate, catching the dressing like tiny golden sponges.
- Red bell pepper: The sweetness plays against the mustard and vinegar in ways that feel almost like magic.
- Spring onions: They soften just slightly during that rest period, losing their harsh bite and becoming almost creamy.
- Sun-dried tomatoes in oil: Buy the kind packed in oil—they're more tender and already carry flavor from whatever herbs and garlic the producer used, so you're getting a head start.
- Fresh parsley: This is your green anchor, and it should be chopped roughly so you can actually taste the herb rather than invisible flecks.
- Fresh dill: It's easy to think dill is just for fish, but it brings this bright, almost citrusy note to raw vegetables that nothing else quite does.
- Fresh chives: These are delicate enough that they won't overpower, just whisper an onion-y suggestion in the background.
- Extra virgin olive oil: This is one of those recipes where the quality matters because you're not cooking it—use something you'd actually want to taste on its own.
- White wine vinegar or apple cider vinegar: Either works beautifully, though the apple cider version is slightly softer and warmer, which I find makes the whole salad feel more forgiving.
- Honey or maple syrup: Just a touch—enough to round out the sharp edges without making it sweet.
- Dijon mustard: This emulsifies the dressing and adds a subtle complexity that keeps people guessing what makes it taste so good.
- Garlic: Mince it finely so it distributes evenly through the dressing rather than appearing as startling chunks.
- Salt and black pepper: Taste as you go because the sun-dried tomatoes are already salty, and you might need less than you think.
Instructions
- Prep your vegetables with confidence:
- Slice your cabbages thin enough that they have some delicacy but thick enough that they don't dissolve into mush. If you're using a knife, think long, smooth strokes rather than hacking—the cabbage will thank you by staying crisp. Keep everything roughly the same size so each bite feels balanced.
- Build your bowl:
- Toss the cabbage, carrot, bell pepper, and spring onions together first, then nestle in the sun-dried tomatoes and fresh herbs. This is where you can taste a raw piece and get excited about what's coming.
- Create the dressing:
- Whisk the olive oil, vinegar, honey, and mustard together, then add the minced garlic at the very end so it stays bright and fresh. The dressing should smell herbaceous and almost sharp—that's how you know it's working.
- Bring it together:
- Pour the dressing over everything and toss gently but thoroughly, making sure the leaves get coated without getting bruised. This is meditative work, the kind that slows your hands down.
- Taste and adjust:
- This is non-negotiable—you might need more salt, more acid, more sweetness. Trust your palate because you're the one eating it.
- Let it rest:
- Those 10 minutes matter more than you'd think. The vegetables start to soften just slightly, and the flavors integrate into something more cohesive than the sum of its parts.
Save This salad showed up at a potluck once when everyone brought something hot and complicated, and it became the thing people talked about on the drive home. There's something quietly powerful about a dish that doesn't try to impress but somehow manages to anyway, just by being honest and bright and genuinely delicious.
Why This Salad Works
There's a theory I have about salads: most people make them taste like punishment when they should taste like reward. This one works because it balances textures—the crunch of raw cabbage against the soft chew of sun-dried tomatoes—and it balances flavors in a way that feels intentional. The sweetness keeps the vinegar from becoming aggressive, the mustard adds backbone so it doesn't taste thin, and the herbs make it taste like something someone cared about making.
Make It Your Own
The beauty of this recipe is that it's genuinely flexible without becoming unrecognizable. I've added roasted chickpeas when I wanted more protein, scattered toasted sunflower seeds for extra crunch, and once threw in some thinly sliced radishes because they were sitting there looking lonely. The framework stays the same—raw vegetables, herbaceous dressing, sun-dried tomatoes—but you can play within those boundaries.
Serving Suggestions & Storage
Serve this alongside grilled chicken or fish, or eat it on its own with some good bread and cheese if you're having one of those meals that's more about assembly than cooking. It keeps well in the refrigerator for two days, though the cabbage gradually softens into something different but still delicious. You can even pack it for lunch if you keep the dressing separate and add it right before eating, which takes one extra minute and saves you from sad, soggy cabbage at your desk.
- Make extra dressing if you're meal prepping because salad has a way of absorbing it all.
- Keep the herbs separate and add them fresh right before serving if you want maximum brightness and color.
- This is brilliant alongside heavier dishes because it cleanses your palate and doesn't make you feel like you've eaten too much.
Save This salad has become one of those recipes I make without thinking, the way some people make pasta or scrambled eggs. It's proof that you don't need skill or complicated ingredients to make something that tastes like you cared.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours in advance. Keep the dressing separate and toss just before serving to maintain the crunchiness of the vegetables.
- → What can I substitute for sun-dried tomatoes?
You can use cherry tomatoes, roasted red peppers, or dried cranberries for a different flavor profile while maintaining the sweet and tangy balance.
- → How do I make this salad vegan?
Simply replace the honey in the dressing with maple syrup or agave nectar. All other ingredients are naturally plant-based.
- → Can I use only one type of cabbage?
Absolutely. You can use all red or all green cabbage based on preference or availability. The combination provides visual appeal and slightly different textures.
- → How long will this salad keep in the refrigerator?
Store the dressed salad in an airtight container for up to 2 days. The vegetables will soften over time, so it's best enjoyed fresh or within 24 hours.
- → What proteins pair well with this salad?
This salad complements grilled chicken, salmon, shrimp, or tofu beautifully. It also works well with roasted chickpeas for a vegetarian protein boost.