Red Cabbage With Apple Parmesan (Printer-Friendly)

Crisp red cabbage, sweet apple, and Parmesan tossed in tangy vinaigrette. Fresh and vibrant in 15 minutes.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 small head red cabbage (about 1.3 lb), 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

# Method:

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 and well combined.
03 - Pour the dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
04 - Add the Parmesan cheese and gently toss again to distribute throughout the salad.
05 - Transfer to a serving platter or bowl and garnish with chopped fresh parsley if desired.
06 - Serve immediately for maximum crunch or chill for 30 minutes to allow flavors to meld before serving.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes, no cooking required, just knife skills and confidence.
  • The crunch stays incredible even hours later, unlike most slaws that wilt into disappointment.
  • Works as a side dish, a topping for pulled pork, or honestly just eaten straight from the bowl at midnight.
  • The vinaigrette is so balanced you'll want to make extra and drizzle it on everything.
02 -
  • If you make this more than a couple hours ahead, the cabbage starts weeping and the whole thing becomes soggy—timing is real here, so don't prep it the night before thinking you're being efficient.
  • The dressing needs actual whisking to emulsify, not just a quick stir, otherwise it separates and tastes oily and aggressive rather than balanced.
03 -
  • Chill your serving bowl before you transfer the salad if you want the crunch to last through the meal—cold ceramic makes a real difference.
  • If you're doubling this recipe, prepare components separately and dress it right before serving rather than making a big batch and hoping for the best.
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