Red Cabbage With Apple Parmesan (Print View)

Crisp red cabbage, sweet apple, and salty Parmesan tossed in tangy vinaigrette for a refreshing side.

# 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)

# Step-by-Step Directions:

01 - In a large mixing bowl, combine the shredded red cabbage, julienned apple, and sliced spring onions.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
03 - Pour the dressing over the cabbage mixture and toss well to coat evenly.
04 - Add the Parmesan cheese and gently toss again to distribute throughout.
05 - Transfer to a serving platter or bowl. Garnish with chopped parsley if desired. Serve immediately for maximum crunch, or chill for 30 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It comes together in about ten minutes with no cooking, so you can make it while everything else finishes.
  • The combination of sweet apple, salty Parmesan, and tangy dressing wakes up your palate in a way regular coleslaw never does.
  • It looks gorgeous on the table, that deep purple against green herbs and pale cheese shavings.
  • Leftovers still taste good the next day, though the cabbage softens a bit and turns the dressing pink.
02 -
  • Don't dress the salad until you're ready to serve, or the cabbage will wilt and turn the dressing purple.
  • If your apple starts browning while you prep, toss it with a tiny bit of lemon juice to keep it looking fresh.
  • Shave the Parmesan with a vegetable peeler instead of grating it, the thin ribbons look beautiful and taste more delicate.
03 -
  • Use a mandoline to shred the cabbage if you have one, it makes everything uniform and saves your wrist from all that knife work.
  • Add the Parmesan at the very end so it doesn't clump or dissolve into the dressing, you want those distinct salty bites.
  • If the salad tastes flat, add a pinch more salt or a squeeze of lemon, acidity and seasoning are everything here.
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