Red Cabbage With Apple Parmesan (Printable)

Vibrant red cabbage slaw with sweet apple, Parmesan, and tangy vinaigrette. Quick, crunchy, and refreshing.

# 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 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 distribute throughout.
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 Tips:

01 -
  • It takes only 15 minutes but tastes like you spent all afternoon in the kitchen.
  • The combo of sweet apple, salty cheese, and tangy cabbage hits every craving at once.
  • No cooking required, so you can make it even when its too hot to turn on the stove.
  • Leftovers still taste great the next day, softened just enough to be addictive.
02 -
  • Shred the cabbage as thin as possible or it will be tough and hard to eat.
  • Dress the salad just before serving or the cabbage will release water and dilute the vinaigrette.
  • If the apple starts browning, toss it with a squeeze of lemon juice before adding it to the bowl.
03 -
  • Use a mandoline to shred the cabbage and apple quickly and evenly, just watch your fingers.
  • Taste the dressing before you pour it over the salad so you can tweak the balance of sweet, salty, and tangy.
  • If you want the cabbage to soften slightly, massage it with a pinch of salt for a minute before dressing.
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