Red Cabbage With Apple Parmesan (Printable)

Crisp red cabbage, sweet apple, and Parmesan tossed in tangy vinaigrette. Quick, refreshing, vegetarian-friendly.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 small head red cabbage (about 1.3 lbs), finely shredded
02 - 1 large crisp apple (Granny Smith or Honeycrisp), julienned or coarsely grated
03 - 2 spring onions, thinly sliced

→ Cheese

04 - 2.1 oz Parmesan cheese, shaved or coarsely grated

→ Dressing

05 - 3 tbsp extra virgin olive oil
06 - 1.5 tbsp apple cider vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - 2 tbsp chopped fresh parsley, optional

# Steps:

01 - In a large mixing bowl, combine the shredded red cabbage, julienned apple, and thinly sliced spring onions.
02 - In a small bowl or jar, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified.
03 - Pour the vinaigrette over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
04 - Add the shaved Parmesan cheese and gently toss the salad again to distribute the cheese throughout.
05 - Transfer the coleslaw to a serving platter or bowl. Top with chopped fresh parsley if desired.
06 - Serve immediately for maximum crunchiness, or refrigerate for 30 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It wakes up your taste buds with every forkful, balancing sweet, salty, and tangy in a way that feels almost electric.
  • You can throw it together faster than it takes to preheat an oven, yet it looks like you labored over every slice.
  • The crunch is so satisfying it doubles as stress relief after a long day.
02 -
  • Shred the cabbage just before dressing it; if you prep it hours ahead, it will wilt and lose that satisfying snap.
  • Taste the dressing before you pour it on and adjust the honey or vinegar to match your mood, because balance is personal and your palate knows best.
03 -
  • Use a vegetable peeler to shave the Parmesan into delicate ribbons that look impressive and melt on your tongue instead of sitting heavy.
  • If your cabbage tastes bitter, massage it with a pinch of salt for a minute before adding the dressing; it softens the leaves and draws out some of that harsh edge.
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