Crunchy Salad with Sundried Tomatoes

This simple salad is what I came up with one evening based on what we had in the fridge and it went down really well with everyone (so I thought I would share, especially that BBQ season is here and everyone needs a simple cabbage salad. I used finely shredded young cabbage and minced sun-dried tomatoes to add umami, which I tossed in a simple balsamic vinaigrette and topped with toasted walnuts for a satisfying crunch.



  • 3 tbsp extra virgin olive oil
  • 2 tbsp aged balsamic vinegar
  • 1 garlic clove, grated finely
  • salt & pepper, to taste


  • ½ cup walnuts*
  • 1 small head white cabbage*
  • 8 small sundried-tomatoes* in oil



Combine all of the dressing ingredients in a jar and season generously. Put the lid on and shake well to emulsify. Taste and add more seasoning and a bit more balsamic if you like your dressing a little sharper. If your balsamic isn’t mellow, you may need to add a small amount of sugar for balance.


  • Toast walnuts on a dry pan until fragrant and charred in places. Keep an eye on them and toss regularly. Once done, take off the pan and allow them to cool before chopping.
  • Shred cabbage using a veggie mandoline or a very sharp knife.
  • Dice drained tomatoes finely.
  • Toss shredded cabbage and diced tomatoes in the balsamic dressing. Taste and adjust seasoning to taste. Serve with chopped walnuts on top.


*WALNUTS: I originally made this salad with sunflower seeds as that’s all I had and they were just as nice. Roasted pine nuts or hazelnuts will also mesh well with the rest of ingredients.*CABBAGE: I used young white cabbage but any cabbage will work well.

*SUN-DRIED TOMATOES: I prefer sun-dried (as opposed to slow roasted you can see in my photos) tomatoes here. They are darker in colour and more wrinkled and can be found in a jar, in all well stocked supermarkets (next to capers and olives usually).

Enjoy Xx

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