Save Pin My neighbor knocked on my door one Saturday morning holding a huge red cabbage from her garden, no idea what to do with it. I'd just bought a bag of apples and had some Parmesan in the fridge, so I shredded everything together with a quick vinaigrette. We sat on the porch eating it straight from the bowl, and she laughed because she'd never thought cabbage could taste that bright and alive. That coleslaw became my go-to whenever I needed something fast, colorful, and surprisingly impressive.
I brought this to a backyard barbecue once, and people kept asking if I'd ordered it from a restaurant. The secret was just using a really crisp apple and shaving the Parmesan with a vegetable peeler so it looked fancy. One friend said it was the first time she'd ever gone back for seconds of coleslaw, and I felt ridiculously proud.
Ingredients
- Red cabbage: Choose a firm, heavy head with tight leaves, and slice it as thin as you can manage so it's tender, not chewy.
- Apple: Granny Smith adds tartness, Honeycrisp brings sweetness, use whatever you have but make sure it's crisp and fresh.
- Spring onions: They add a mild sharpness without overwhelming the other flavors, slice them thin so they distribute evenly.
- Parmesan cheese: Real Parmigiano-Reggiano makes a difference here, the nutty, salty crystals are what make this salad sing.
- Olive oil: Use a good extra virgin with a fruity flavor, it's one of only a few ingredients in the dressing so quality matters.
- Apple cider vinegar: Its gentle acidity complements the apple and doesn't overpower the delicate cabbage.
- Dijon mustard: This emulsifies the dressing and adds a subtle kick that balances the honey.
- Honey: Just a teaspoon rounds out the sharpness and brings everything into harmony.
- Fresh parsley: Optional, but a handful of chopped parsley adds a pop of color and a fresh, herbal note.
Instructions
- Prep the vegetables:
- Shred the cabbage as finely as you can, either with a sharp knife or a mandoline if you trust yourself with one. Julienne or coarsely grate the apple, and slice the spring onions thin so every bite gets a little bit of everything.
- Make the dressing:
- Whisk together the olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl until it looks creamy and emulsified. Taste it and adjust the seasoning, it should be tangy, slightly sweet, and well balanced.
- Toss everything together:
- Pour the dressing over the cabbage mixture and toss well with your hands or tongs, making sure every shred is coated. Add the Parmesan and toss gently so the shavings don't break up too much.
- Serve:
- Transfer to a platter or bowl, sprinkle with parsley if you like, and serve right away for maximum crunch. If you want the flavors to meld, let it sit in the fridge for thirty minutes, but it'll soften a bit.
Save Pin The first time I served this at a dinner party, someone said it reminded them of a bistro salad they'd had in Paris. I didn't tell them I'd thrown it together in my pajamas twenty minutes before people arrived. Sometimes the simplest things feel the most special.
Choosing Your Apple
I've tried this with every apple I could find, and the variety really does change the character of the salad. Granny Smith gives you sharp, bright bites that contrast with the creamy Parmesan, while Honeycrisp or Fuji add a mellow sweetness that makes the whole thing feel more dessert-like. Avoid mealy apples like Red Delicious, they turn mushy and sad when tossed with the dressing.
Make It a Meal
This coleslaw is hearty enough to stand alone as a light lunch if you add some protein. I've topped it with grilled chicken, roasted chickpeas, or even leftover steak sliced thin, and it always feels satisfying. A handful of toasted walnuts or pumpkin seeds gives you extra crunch and makes it more filling without weighing it down.
Storage and Leftovers
If you have leftovers, store them in an airtight container in the fridge, but know that the cabbage will soften and the dressing will turn a pretty magenta color. It still tastes good the next day, just different, more like a marinated slaw than a crisp salad. I actually like it that way on sandwiches or as a topping for tacos.
- If you're making it ahead, keep the dressing separate and toss right before serving.
- You can prep the cabbage and apple a few hours in advance, just store them in separate containers with a damp paper towel.
- Double the dressing recipe and keep extra in a jar, it's great on other salads or roasted vegetables.
Save Pin This salad has saved me more times than I can count, quick enough for a weeknight, pretty enough for company. Keep the ingredients on hand and you'll always have something bright and crunchy to put on the table.
Recipe FAQs
- → Can I prepare this coleslaw ahead of time?
While best enjoyed immediately for maximum crunch, you can chill it for 30 minutes to let flavors meld. Leftovers keep in an airtight container for up to 24 hours, though the cabbage may soften slightly.
- → What type of apple works best for this dish?
Crisp, tart apples like Granny Smith or sweet-tart varieties like Honeycrisp work perfectly. They maintain their crunch and provide a nice contrast to the savory Parmesan and tangy dressing.
- → How can I make this slaw more substantial?
Add a handful of toasted walnuts or pumpkin seeds for extra crunch and protein. You could also increase the Parmesan or add cooked chickpeas to make it more filling.
- → Can I substitute the Parmesan cheese?
Yes, Pecorino Romano offers a stronger, saltier flavor profile. For vegetarians avoiding animal rennet, use a vegetarian hard cheese with similar texture and taste.
- → What can I use instead of apple cider vinegar?
Fresh lemon juice makes an excellent substitute, providing a brighter, more citrusy flavor. White wine vinegar also works well for a milder tang.
- → Is this dish suitable for meal prep?
The dressing can be prepared up to 3 days ahead and stored separately. However, dress the cabbage just before serving to maintain optimal crunch and prevent wilting.