Cabbage Sundried Tomatoes

Last summer my garden produced more cabbage than I knew what to do with, and this salad became my lunch almost every day. The crunch of fresh cabbage against chewy sun-dried tomatoes creates this incredible texture that keeps you coming back for more. I started making it for potlucks after watching friends go back for thirds. Now it's the one dish people actually ask me to bring.

I once brought this to a backyard barbecue where the host had forgotten to make sides. Within minutes of setting it down, people were hovering around the bowl, wondering what made it so addictive. Someone asked if I'd used some family secret technique. The truth is just really good ingredients and not being afraid of salt.

Ingredients

• Red cabbage: The jewel-toned leaves add gorgeous color and stay satisfyingly crisp even after dressing
• Green cabbage: Milder than red, it provides the perfect crunch foundation and balances the sweetness
• Carrot: Julienned thin, these bring natural sweetness and another layer of texture that makes every bite interesting
• Red bell pepper: Thin slices offer a fresh bite that cuts through the rich dressing
• Spring onions: Their mild onion flavor brightens everything without overwhelming the delicate herbs
• Sun-dried tomatoes: These chewy, concentrated bursts of umami are what elevates this from ordinary slaw to something memorable
• Fresh parsley, dill, and chives: The herb trio creates an aromatic base that makes the salad taste garden-fresh and vibrant
• Olive oil and vinegar: The emulsified dressing clings to every shredded piece, ensuring no bland bites
• Honey or maple syrup: Just enough to tame the vinegar's sharpness and highlight the vegetables' natural sweetness
• Dijon mustard: The secret ingredient that makes the dressing cling and adds a subtle depth
• Garlic: One clove is all you need to give the dressing a warm, aromatic backbone
• Salt and pepper: Dont be shy with salt, it's what pulls all the flavors together

Instructions

Prep your vegetables:

Slice both cabbages thinly, julienne the carrot, and thinly slice the bell pepper and spring onions, tossing them all into a large salad bowl as you work.

Add the flavor makers:

Scatter in the sliced sun-dried tomatoes and all the fresh herbs, distributing them evenly so every bite gets some of that chewy, herby goodness.

Whisk up the magic:

In a small bowl, combine the olive oil, vinegar, honey, Dijon, garlic, salt, and pepper, whisking vigorously until the mixture thickens and emulsifies.

Bring it together:

Pour the dressing over the salad and toss thoroughly with tongs or clean hands, making sure every single piece of cabbage gets coated.

Let it rest:

Let the salad sit for 10 minutes before serving, giving the cabbage time to soften slightly and absorb all that dressing.

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My neighbor started requesting this for every street gathering, saying her teenage daughter who hates vegetables actually ate two bowls at the last block party. Watching someone discover they love cabbage is one of those small kitchen victories that never gets old.

Making It Your Own

After making this dozens of times, I've learned that sun-dried tomatoes packed in oil are worth the extra cost. The dry ones never quite rehydrate properly in the dressing. I've also discovered that massaging the cabbage with a little salt before dressing makes it even more tender.

The Art of the Slice

A sharp mandoline changed my relationship with cabbage salads. The paper-thin, uniform slices make such a difference in how the dressing penetrates and how the salad feels in your mouth. If you're knife-skilled, aim for consistency more than thinness.

Timing Is Everything

This salad teaches patience better than almost anything else I make. The difference between tasting it immediately and letting it sit for those ten minutes is like night and day. The cabbage softens, the garlic mellows, the herbs bloom.

• Toast some sunflower seeds and sprinkle them on top right before serving for added crunch
• A handful of crumbled feta turns this into a hearty main course
• Make extra dressing and store it separately for quick weekday lunches

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Sometimes the simplest salads are the ones that end up surprising us the most. This one has earned its permanent spot in my regular rotation, and I think it might find its way into yours too.

Recipe Questions & Answers

→ What is the best way to store this preparation?

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. For best freshness, add the dressing just before serving if making ahead.

→ Can I make this dish ahead of time?

Yes, you can chop all the vegetables and prepare the dressing up to a day in advance. Store them separately in the refrigerator. Combine and toss with the dressing just before serving to maintain optimal crunch.

→ What are some good substitutions for the dressing ingredients?

You can use apple cider vinegar or lemon juice instead of white wine vinegar. Maple syrup can replace honey for a vegan option. If Dijon mustard isn't available, a touch of spicy brown mustard or a pinch of dry mustard powder will work.

→ How can I enhance the texture or add more flavor?

For extra crunch, consider adding toasted sunflower seeds, pumpkin seeds, or even slivered almonds. A sprinkle of feta cheese or goat cheese can also introduce a creamy, tangy note. For more depth, a pinch of red pepper flakes can add a subtle kick.

→ What main dishes pair well with this vibrant preparation?

This versatile side complements a wide range of main courses. It pairs wonderfully with grilled chicken, baked fish, pan-seared scallops, or even a simple grilled halloumi. It also makes a fantastic light lunch on its own.