Red Cabbage Coleslaw With Apple and Parmesan (Print Version)

Crisp red cabbage and sweet apple with Parmesan in a tangy vinaigrette. A refreshing, easy 15-minute side dish.

# 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)

# How to Make It:

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 incorporate.
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.

# Additional Tips::

01 -
  • It comes together in under twenty minutes, no cooking required, which makes it perfect for those nights when you want something fresh without turning on the stove.
  • The crunch is addictive, especially when you eat it right away and every shred of cabbage still snaps between your teeth.
  • The Parmesan adds a salty, umami punch that transforms this from a simple slaw into something that feels almost indulgent.
  • It holds up beautifully at picnics and barbecues, staying crisp and colorful even when the sun beats down.
02 -
  • Don't overdress the salad or it will turn soggy and lose that satisfying crunch. Start with most of the dressing, toss, and add more only if it looks dry.
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving so the cabbage stays crisp.
  • The apple will brown if it sits too long, so if you need to prep in advance, toss the apple slices in a little lemon juice first.
03 -
  • Use a mandoline to shred the cabbage quickly and evenly, but watch your fingers because those blades are unforgiving.
  • Taste the dressing before you pour it over the salad so you can adjust the honey or vinegar to your liking while it's still easy to fix.
  • Let the salad sit for just five minutes after tossing so the cabbage can start to soften slightly and absorb the dressing without losing its crunch.
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