Red Cabbage With Apple Parmesan

I sliced into a head of red cabbage one afternoon and was struck by how the purple ribbons curled over the cutting board like silk. The color alone felt like a reason to celebrate. I tossed in a tart apple, some Parmesan shavings, and a simple vinaigrette, and suddenly I had a dish that tasted as vivid as it looked. It became my go-to when I needed something quick, crisp, and unexpectedly elegant.

I made this for a potluck once, skeptical that anyone would care about a simple slaw. But people kept coming back for seconds, asking what made it so bright and crunchy. I realized then that sometimes the most unassuming dishes are the ones that surprise people. It taught me not to underestimate color, texture, and a good sharp cheese.

Ingredients

• Red cabbage: The star of the show, providing deep color and satisfying crunch; slice it as thin as you can for the best texture.
• Apple: Granny Smith or Honeycrisp work beautifully here, adding sweetness and tartness that balances the cabbage.
• Spring onions: They bring a mild, fresh bite without overpowering the other flavors.
• Parmesan cheese: Use a vegetable peeler to shave it into delicate ribbons that melt slightly into the dressing.
• Extra virgin olive oil: The base of the vinaigrette, it adds richness and helps the dressing cling to every shred of cabbage.
• Apple cider vinegar: Tangy and fruity, it echoes the apple and brightens the whole bowl.
• Dijon mustard: A little goes a long way, adding sharpness and helping the dressing emulsify.
• Honey: Just a touch smooths out the vinegar and balances the bite.
• Fresh parsley: Optional, but it adds a pop of green and a hint of herbal freshness.

Instructions

Prep the vegetables:

Shred the cabbage as finely as you can manage, then julienne or grate the apple and slice the spring onions thin. Toss them all together in a large bowl so the colors mix like confetti.

Make the dressing:

Whisk together the olive oil, vinegar, mustard, honey, salt, and pepper in a small bowl until it turns creamy and smooth. Taste it and adjust the seasoning if you want more tang or sweetness.

Toss and dress:

Pour the dressing over the cabbage mixture and toss everything thoroughly so every strand is coated. The cabbage should glisten but not swim in liquid.

Add the Parmesan:

Scatter the cheese over the top and toss gently so it gets distributed without clumping. The salty flakes will cling to the dressed cabbage beautifully.

Finish and serve:

Transfer to a serving dish and sprinkle with parsley if you like. Serve it right away for maximum crunch, or let it sit in the fridge for 30 minutes if you prefer the flavors to meld.

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One evening I served this alongside grilled chicken, and my friend said it tasted like summer in a bowl. That stuck with me. It reminded me that food doesnt need to be complicated to feel special, it just needs to be fresh, colorful, and made with a little care.

Storing and Enjoying Leftovers

This slaw is best the day you make it, but I have kept it in the fridge overnight and found it still delicious, just a bit softer. The cabbage relaxes and soaks up more dressing, which some people actually prefer. If you know youll have leftovers, consider dressing only half the batch and keeping the rest separate so it stays crisp longer.

Variations to Try

I have swapped the apple cider vinegar for fresh lemon juice when I wanted something brighter, and I have tossed in toasted walnuts or pumpkin seeds for extra crunch. Once I used Pecorino Romano instead of Parmesan and loved the sharper, saltier edge it gave. You can also add shredded carrot or a handful of dried cranberries if you want more sweetness and color.

Pairing Suggestions

This coleslaw pairs beautifully with grilled meats, fish tacos, or roasted vegetables. I have also served it alongside a simple grain bowl or layered it into sandwiches for extra crunch. It is light enough to serve at a picnic but fancy enough for a dinner party.

• Serve it with barbecue or roasted chicken for a fresh contrast.
• Pair it with crusty bread and a bowl of soup for a simple lunch.
• Tuck it into wraps or pitas for added texture and flavor.

Save

This slaw has become one of those recipes I make without thinking, the kind that feels like second nature. I hope it brings the same bright crunch and easy joy to your table.

Recipe Questions

→ Can I make this coleslaw ahead of time?

While best enjoyed fresh for maximum crunch, you can prepare it up to 30 minutes ahead and chill to let flavors meld. Leftovers can be refrigerated in an airtight container for up to 24 hours, though the cabbage may soften slightly.

→ What type of apple works best?

Crisp, tart apples like Granny Smith or sweet-tart varieties like Honeycrisp work wonderfully. Choose firm apples that won't turn mushy and will hold their crunch alongside the cabbage.

→ Can I substitute the Parmesan cheese?

Yes, Pecorino Romano makes an excellent substitute with a stronger, saltier flavor. For vegetarians avoiding animal rennet, use a vegetarian hard cheese alternative.

→ How do I prevent the apple from browning?

The apple cider vinegar in the dressing helps prevent browning. For best results, prepare the dressing first, then toss the apple immediately after cutting to coat it in the acidic dressing.

→ What can I add for extra texture?

Toasted walnuts, pumpkin seeds, or sunflower seeds add wonderful crunch and nutty flavor. Add them just before serving to maintain their crispness.

→ Is this salad gluten-free?

Yes, this coleslaw is naturally gluten-free. However, always double-check your Dijon mustard and Parmesan cheese labels to ensure they don't contain any hidden gluten-containing ingredients.