Save I was skeptical the first time someone suggested adding Parmesan to coleslaw. Cheese in a cabbage salad sounded odd, maybe even wrong. But one bite at a friend's picnic changed everything: the salty shavings melted just slightly into the tangy dressing, clinging to the crisp apple and cabbage in a way that made perfect sense. Now I make this salad whenever I need something bright and crunchy that feels a little more special than the usual mayo-heavy slaw.
I brought this to a neighborhood barbecue last summer, worried it might seem too simple next to all the fancy sides. Instead, three people asked for the recipe before we even finished eating. One neighbor admitted she usually skips coleslaw entirely but had two helpings of this one. There is something about the color alone, that deep magenta cabbage flecked with green apple and pale cheese, that makes people curious enough to try it.
Ingredients
- Red cabbage: Look for a tight, heavy head with vibrant color; shred it as finely as you can stand, because thinner pieces soak up the dressing better and are easier to eat.
- Apple: A crisp, tart variety like Granny Smith holds its shape and adds brightness, but Honeycrisp works beautifully if you want a touch more sweetness.
- Spring onions: Their mild bite is perfect here; regular onion can be too sharp and overpowering against the delicate dressing.
- Parmesan cheese: Use a vegetable peeler to shave wide ribbons, or grate it coarsely; the larger pieces give you pockets of salty richness.
- Extra virgin olive oil: This is your flavor base, so use one you actually like the taste of on its own.
- Apple cider vinegar: Its fruity tang complements the apple and balances the richness of the cheese perfectly.
- Dijon mustard: Just a teaspoon adds body to the dressing and helps everything emulsify smoothly.
- Honey: A small drizzle softens the vinegar edge and brings all the flavors into harmony.
- Fresh parsley: Optional, but a handful of chopped parsley makes the whole dish feel brighter and more alive.
Instructions
- Prep the vegetables:
- Shred the cabbage as finely as you can manage, then julienne or coarsely grate the apple and slice the spring onions thin. Toss them together in a large bowl so the colors start to mingle.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until it looks smooth and slightly thickened. Taste it; it should be tangy with a hint of sweetness.
- Toss everything together:
- Pour the dressing over the cabbage mixture and toss well, making sure every shred gets coated. Add the Parmesan and toss gently once more so the cheese does not clump.
- Finish and serve:
- Transfer to a serving bowl, sprinkle with parsley if you like, and serve right away for maximum crunch. If you have time, let it chill for 30 minutes to let the flavors settle in.
Save 
Save The first time I served this at a family dinner, my sister, who claims to hate cabbage, ate it without complaint and then asked what was in it. When I told her, she looked genuinely surprised. Sometimes the right combination makes people forget their usual preferences. That is when a recipe becomes more than just a side dish; it becomes the thing people remember.
Choosing Your Apple
I have tried this with at least six different apple varieties, and each one changes the character of the salad slightly. Granny Smith gives you tart crunch that stands up to the vinegar, while Honeycrisp adds a juicy sweetness that some people prefer. Avoid soft or mealy apples like Red Delicious; they turn mushy and disappear into the background. If you are not sure, just grab the crispest apple in the produce section and you will be fine.
Making It Ahead
This salad is best enjoyed within a few hours of making it, but I have learned a trick for when I need to prep in advance. Keep the shredded cabbage, apple, and onions in one container, the dressing in another, and the Parmesan separate. Toss everything together right before serving, and it will taste just as fresh as if you made it on the spot. Leftover dressed salad will keep overnight in the fridge, though the cabbage softens and the apple browns a bit.
Ways to Make It Your Own
Once you have made this a few times, you will start seeing places to experiment. A handful of toasted walnuts or pumpkin seeds adds richness and crunch. Swap the Parmesan for Pecorino Romano if you want a sharper, saltier bite. Some people like to add dried cranberries for a pop of sweetness, though I find that works better in fall and winter.
- Try lemon juice instead of apple cider vinegar for a brighter, more citrusy flavor.
- Add a pinch of caraway or fennel seeds for a subtle, earthy note.
- Toss in some shredded carrot or thinly sliced radish for extra color and crunch.
Save 
Save This salad has become my go-to when I want something that feels light but satisfying, colorful but not fussy. I hope it finds a spot in your rotation too.
Recipe FAQs
- → Can I make this coleslaw ahead of time?
This slaw is best enjoyed fresh for maximum crunch. If needed, you can prepare it up to 30 minutes ahead and chill 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, slightly tart apples like Granny Smith or Honeycrisp work perfectly. They provide a nice contrast to the sweet dressing and maintain their crunch. Avoid softer apple varieties that may become mushy when tossed with the dressing.
- → Can I substitute the Parmesan cheese?
Yes, Pecorino Romano makes an excellent substitute with a stronger, saltier flavor. For vegetarian options, choose a vegetarian hard cheese made without animal rennet. Aged Manchego also works well as an alternative.
- → How do I keep the cabbage extra crunchy?
Shred the cabbage as finely as possible and keep it chilled until ready to dress. Add the dressing just before serving rather than letting it sit. For additional texture, toss in toasted walnuts or pumpkin seeds right before serving.
- → Is this slaw gluten-free?
Yes, this coleslaw is naturally gluten-free. However, always verify that your Dijon mustard is certified gluten-free, as some brands may contain gluten or be processed in facilities with wheat products.
- → Can I use white cabbage instead of red?
Absolutely. White or green cabbage works well, though you'll lose the vibrant purple color. The flavor and texture will remain similar. You could also use a combination of red and white cabbage for visual interest.