Red Cabbage With Apple Parmesan (Printable)

Crunchy red cabbage slaw with sweet apple, Parmesan, and tangy vinaigrette. Ready in 15 minutes, perfect side dish.

# What you 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 thinly sliced spring onions.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
03 - Pour the dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
04 - Add the shaved Parmesan cheese and gently toss again to incorporate.
05 - Transfer to a serving platter or bowl and garnish with chopped parsley if desired.
06 - Serve immediately for maximum crunch, or chill for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you put real thought into it.
  • The combination of sweet apple, salty Parmesan, and tangy vinegar keeps every bite interesting.
  • It stays crisp and refreshing even after sitting on the table for a while.
  • No mayo means it travels well to potlucks and picnics without worry.
02 -
  • Do not dress the salad more than an hour ahead, or the cabbage will start to soften and lose its snap.
  • If your apple is very sweet, add an extra squeeze of vinegar or lemon juice to keep the balance bright.
  • Taste the dressing before you pour it on; every brand of mustard and vinegar is a little different, so adjust the honey or salt to your liking.
03 -
  • Use a mandoline or the slicing blade on a food processor to shred the cabbage quickly and evenly.
  • Shave the Parmesan with a vegetable peeler for dramatic, restaurant-style ribbons that look impressive on the plate.
  • If the salad tastes flat, it probably needs more salt; cabbage can handle a generous hand with seasoning.
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