Save My cutting board was stained purple for a week after the first time I shredded a whole red cabbage without gloves. I had been craving something bright and sharp to cut through a heavy winter meal, and this slaw came together almost by accident. The apple was meant for lunch, the Parmesan leftover from pasta night, and the cabbage sat untouched in the crisper drawer. What happened next surprised me: everyone at the table went quiet, forks scraping bowls for one more bite. That purple mess on my hands suddenly felt like a badge of honor.
I brought this to a potluck once, wedged between casseroles and bread baskets, and watched it vanish before the main course even arrived. A neighbor asked if I had used a secret ingredient, convinced there was something magical hidden in the bowl. The truth is simpler: fresh cabbage, a good sharp apple, and the confidence to let each ingredient speak for itself. Sometimes the best dishes are the ones that dont try too hard. I still think about the way she came back three times, pretending to check if there were seconds.
Ingredients
- Red cabbage: Choose a head that feels heavy for its size and has tight, glossy leaves; the fresher it is, the sweeter and less bitter the slaw will taste.
- Apple: Granny Smith brings tartness that plays beautifully against the honey, while Honeycrisp adds a floral sweetness; either way, julienne it thin so it mingles with the cabbage instead of clumping.
- Spring onions: Their mild bite is gentler than regular onions and adds a whisper of sharpness without overwhelming the other flavors.
- Parmesan cheese: Use a vegetable peeler to shave wide ribbons that melt on your tongue, or grate it coarsely for bursts of salty richness in every bite.
- Extra virgin olive oil: A fruity, peppery oil makes the dressing sing; if yours tastes flat, the whole slaw will fall short.
- Apple cider vinegar: Its gentle acidity ties everything together without puckering your mouth the way white vinegar might.
- Dijon mustard: This is the glue that emulsifies the dressing and adds a subtle warmth that lingers.
- Honey: Just a teaspoon smooths out the sharp edges and coaxes the apple flavor forward.
- Fresh parsley: Optional, but a handful of chopped parsley brightens the whole bowl and makes it look like spring arrived early.
Instructions
- Prep the vegetables:
- Shred the cabbage as thin as you can manage; if you have a mandoline, this is its moment to shine. Toss it into a large bowl with the julienned apple and sliced spring onions, letting the colors tumble together like confetti.
- Make the dressing:
- In a small jar, combine olive oil, vinegar, mustard, honey, salt, and pepper, then shake it hard until it turns creamy and thick. If you prefer whisking, go for it, but I love the drama of a good shake.
- Toss everything together:
- Pour the dressing over the cabbage mixture and use your hands or tongs to massage it in, making sure every shred gets coated. The cabbage will start to soften slightly and drink in all that tangy goodness.
- Add the Parmesan:
- Scatter the cheese over the top and toss gently so it doesnt clump or turn into a greasy mess. You want those salty ribbons distributed like little gifts throughout the bowl.
- Serve or chill:
- If you can wait, let it sit in the fridge for 30 minutes so the flavors get cozy. But if youre hungry now, dig in; the crunch is at its peak when the slaw is freshly dressed.
Save One summer evening, I served this slaw alongside grilled chicken at a backyard table under string lights. My friend Sarah, who claims to hate cabbage, ate two helpings and asked for the recipe on a napkin. She later told me she made it for her book club and they spent half the meeting talking about the apple-Parmesan combination instead of the novel. Food has a way of turning strangers into friends and quiet nights into stories worth repeating. That napkin is probably still tucked in her cookbook somewhere, stained with olive oil and good intentions.
Choosing Your Apple
The apple you pick changes the whole personality of this slaw. Granny Smith is my go-to when I want a sharp contrast, its tartness cutting through the richness of the cheese like a cold splash of water. Honeycrisp, on the other hand, brings a floral sweetness that makes the dish feel more delicate and almost dessert-like. I have also used Fuji in a pinch, and while it worked, the slaw leaned too sweet for my taste. Whatever you choose, make sure it is crisp enough to snap when you bite it, because a mealy apple will ruin the texture faster than anything else.
Storage and Leftovers
This slaw is best eaten within a few hours of making it, when the cabbage still has tooth and the apple hasnt turned brown. If you do have leftovers, store them in an airtight container in the fridge, but know that by the next day the cabbage will have softened and released some liquid. I have rescued day-old slaw by draining off the excess juice and tossing in a handful of fresh shredded cabbage to bring back some crunch. It is not quite the same as the original, but it still tastes good enough to eat standing over the sink at midnight.
Ways to Make It Your Own
Once you have made this slaw a few times, it becomes a template for whatever is in your fridge or suits your craving. I have swapped the Parmesan for crumbled feta when I wanted something creamier, and tossed in toasted walnuts when I needed more heft. A squeeze of lemon juice in place of the vinegar gives it a brighter, sunnier flavor, and a pinch of caraway seeds can make it taste almost like a deli-style coleslaw. The bones of this recipe are strong enough to hold up to your experiments, so do not be afraid to play.
- Add a handful of dried cranberries or raisins for little pops of sweetness that surprise you.
- Toss in some thinly sliced fennel if you want a subtle licorice note that feels fancy.
- Sprinkle in red pepper flakes or a dash of hot sauce if you like a little heat creeping in at the edges.
Save This slaw has earned a permanent spot on my table, showing up at barbecues, weeknight dinners, and even Thanksgiving when I need something fresh to balance the richness. I hope it becomes just as reliable for you, a recipe you can make without thinking, that always delivers and never disappoints.
Recipe FAQs
- → Can I make this coleslaw ahead of time?
While best enjoyed fresh for maximum crunch, you can prepare it up to 30 minutes ahead to let the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 24 hours, though the cabbage may soften slightly.
- → What type of apple works best?
Crisp, tart apples like Granny Smith or Honeycrisp work wonderfully. Their firm texture holds up well when tossed with the dressing, and their tartness complements the tangy vinaigrette and salty Parmesan.
- → Can I substitute the Parmesan cheese?
Yes, Pecorino Romano makes an excellent substitute with a sharper, more robust flavor. For strict vegetarians, use a vegetarian hard cheese made without animal rennet.
- → How do I prevent the coleslaw from becoming watery?
Serve immediately after tossing, or if preparing ahead, keep the dressing separate until just before serving. The salt in the dressing can draw moisture from the cabbage over time.
- → What additions can enhance this slaw?
Toasted walnuts or pumpkin seeds add delightful crunch and nutty flavor. Fresh herbs like parsley or dill brighten the dish. For extra sweetness, try dried cranberries or raisins.
- → Is this suitable for specific diets?
This coleslaw is naturally vegetarian and gluten-free. It's also low in calories at 182 per serving, making it suitable for weight-conscious diets while providing good nutritional balance.