Save I stumbled into this salad on a hot afternoon when the thought of turning on the stove felt unbearable. I had a head of purple cabbage staring at me from the crisper drawer and a jar of sun-dried tomatoes I'd been hoarding for months. What started as a lazy lunch became something I craved weekly. The crunch, the sweetness, the bright herbs, it all just worked in a way that made me forget I was eating something so simple.
I brought this to a potluck once, mostly because I ran out of time to make anything impressive. My friend's mom, who grew up in Eastern Europe, took one bite and told me it reminded her of her grandmother's table. I hadn't expected that. Sometimes the simplest things carry the most weight, and watching her go back for seconds made me realize this salad had earned its place in my regular rotation.
Ingredients
- Red cabbage: The purple adds color and a slightly peppery bite that balances the sweetness, slice it as thin as you can manage for the best texture.
- Green cabbage: Milder and a bit sweeter than red, it softens the overall flavor and gives you that classic coleslaw crunch.
- Carrot: Julienned carrots bring a natural sweetness and a pop of orange that makes the whole bowl look alive.
- Red bell pepper: Fresh and slightly fruity, it adds another layer of crunch and a gentle sweetness that plays well with the tomatoes.
- Spring onions: These bring a mild sharpness without overpowering anything, and they blend in beautifully with the greens.
- Sun-dried tomatoes in oil: The jammy, concentrated flavor is what makes this salad memorable, just drain them well so the dressing doesn't get too oily.
- Fresh parsley: Bright and grassy, it cuts through the richness and keeps everything tasting fresh.
- Fresh dill: A little goes a long way, it adds that feathery, aromatic note that makes people ask what the secret ingredient is.
- Fresh chives: Mild and oniony, they tie the flavors together without shouting.
- Extra virgin olive oil: Use a good one here, it's the base of the dressing and you'll taste the difference.
- White wine vinegar or apple cider vinegar: Either works, just pick whichever you have, the acidity wakes up the whole salad.
- Honey or maple syrup: A touch of sweetness balances the tang and makes the dressing cling to the vegetables.
- Dijon mustard: This emulsifies the dressing and adds a subtle sharpness that keeps it interesting.
- Garlic: One clove is enough, mince it fine so it disappears into the dressing instead of biting back.
- Salt and black pepper: Don't skip tasting and adjusting, cabbage can be bland without enough seasoning.
Instructions
- Prep the vegetables:
- In a large salad bowl, toss together the red cabbage, green cabbage, carrot, bell pepper, and spring onions. The mix of colors should look like a farmers market exploded in the best way.
- Add the sun-dried tomatoes and herbs:
- Scatter the sliced sun-dried tomatoes, parsley, dill, and chives over the top. Don't stir yet, just let them sit there looking pretty for a second.
- 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 thickens slightly and everything blends into one smooth, glossy mixture. Taste it, adjust the sweetness or tang as needed.
- Toss everything together:
- Pour the dressing over the salad and use your hands or tongs to toss it all together, making sure every shred of cabbage gets coated. It should glisten a little.
- Let it rest:
- Let the salad sit for about 10 minutes before serving. This gives the cabbage time to soften just a bit and the flavors to marry, and trust me, it makes a difference.
Save One evening, I served this alongside grilled chicken for my neighbor who'd just had surgery. She called the next day to ask for the recipe, said it was the first thing that tasted like real food in weeks. I realized then that this salad wasn't just about being easy or healthy, it had a way of making people feel cared for without any fuss, and that's worth more than any complicated dish.
Making It Your Own
If you want more protein, toss in some crumbled feta or shredded rotisserie chicken. I've also added toasted sunflower seeds or pumpkin seeds when I need extra crunch, and they turn it into something that feels more like a meal than a side. You can swap the herbs based on what's in your fridge, basil and mint both work beautifully if you're out of dill.
Storage and Leftovers
This salad keeps well in the fridge for up to two days, though the cabbage will soften as it sits. Some people actually prefer it that way, almost like a quick pickle situation. Just give it a good stir before serving again, and if it looks dry, drizzle a little extra olive oil and vinegar over the top to wake it back up.
Serving Suggestions
I love this next to anything grilled, especially fish or lamb, but it also works as a light lunch on its own if you add some crusty bread. It's the kind of dish that fits into almost any meal without trying too hard, and it never feels heavy or boring.
- Serve it with grilled chicken, fish, or lamb for a complete meal.
- Pack it for lunch with a boiled egg or some hummus on the side.
- Bring it to a picnic or potluck, it travels well and doesn't wilt under the sun.
Save This salad has become one of those recipes I make without thinking, the kind that fits into any season and never disappoints. I hope it becomes that for you too.
Recipe FAQs
- → 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 cabbage's crunch. The salad actually improves after sitting for 10-30 minutes as the flavors meld together.
- → What can I substitute for sun-dried tomatoes?
Fresh cherry tomatoes, roasted red peppers, or dried cranberries make excellent substitutes. Each brings a different flavor profile—cherry tomatoes add freshness, roasted peppers add smokiness, and cranberries provide a sweet-tart contrast.
- → How do I make this salad vegan?
Simply replace the honey in the dressing with maple syrup or agave nectar. The rest of the ingredients are already plant-based, making this an easy vegan conversion without compromising flavor.
- → 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 and a slightly peppery taste, while green cabbage is milder and sweeter.
- → How long does this salad keep in the refrigerator?
Once dressed, the salad will keep for 1-2 days in an airtight container. The cabbage will soften slightly over time but remains tasty. For longer storage, keep the dressing separate and combine portions as needed.
- → What proteins pair well with this salad?
This salad complements grilled chicken, salmon, shrimp, or tofu beautifully. For a vegetarian boost, add chickpeas, white beans, or crumbled feta cheese directly to the salad for a more substantial meal.