Red Cabbage Coleslaw Apple Parmesan

Last summer, my neighbor brought over a head of red cabbage from her garden, and I stood in my kitchen staring at it, wondering what on earth to do with all that purple. I ended up throwing together whatever I had in the fridge, and that impromptu salad ended up being the star of our backyard barbecue that evening. Now it is the one dish I actually get excited about making.

I once made this for a potluck when I was running late and feeling guilty about not contributing something cooked. Everyone ignored the hot dishes and kept coming back for seconds of this simple salad. Sometimes the unassuming side dishes steal the show completely.

Ingredients

• Red cabbage: The backbone of this salad, and I have learned that shredding it paper thin makes all the difference between eating confetti and chewing through tough ribbons
• Crisp apple: Granny Smith or Honeycrisp work best because they hold their shape and that tartness balances the dressing beautifully
• Spring onions: Just enough mild bite to make things interesting without overpowering the other flavors
• Parmesan cheese: The salty, umami element that pulls everything together, and please use the real stuff freshly shaved if you can
• Olive oil: Extra virgin gives you that peppery finish that cheap oils just cannot replicate
• Apple cider vinegar: Adds brightness and a subtle fruitiness that lemon juice sometimes lacks
• Dijon mustard: The secret to getting the dressing to emulsify properly instead of separating into an oily mess
• Honey: Just enough to tame the vinegar and bring out the natural sweetness of the apple
• Fresh parsley: Totally optional but I love how it makes the colors pop even more on the serving platter

Instructions

Prep the vegetables:

Get everything shredded, julienned, and sliced before you start assembling, and try to cut the cabbage as thin as your knife skills allow

Whisk the dressing:

Combine the oil, vinegar, mustard, honey, salt, and pepper in a small jar, then shake it vigorously until the mixture turns thick and creamy

Toss everything together:

Pour the dressing over the cabbage mixture first and toss well, then add the Parmesan last so it does not melt from the heat of the freshly cut vegetables

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This coleslaw has become my go to whenever I need to bring something to a gathering, and I am always amused by how people act like I have shared some culinary secret. It is just cabbage and cheese, but sometimes the simplest combinations are the ones that stick with you longest.

Make It Ahead

You can prep all the vegetables and store them separately in the refrigerator for up to 2 days. Keep the dressing in its own jar and toss everything together about an hour before serving for the best texture.

Variation Ideas

Toasted walnuts or pumpkin seeds add incredible crunch and make this feel more substantial. Sometimes I throw in thinly sliced fennel for an anise note that pairs surprisingly well with the apple.

Serving Suggestions

This coleslaw works alongside literally anything from the grill, but I especially love it with spicy foods because the cool crunch helps tame the heat. It also makes an unexpected but welcome addition to sandwich wraps in place of lettuce.

• Try it topped with grilled chicken for a light lunch
• The purple color makes any plate look instantly more festive
• Leftovers actually taste better the next day once the flavors have had time to mingle

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Hope this bright purple salad finds its way to your table soon and brings that same burst of color and crunch to your meals.

Recipe FAQs

→ What type of apple is recommended for this slaw?

For the best texture and flavor, a crisp apple like Granny Smith or Honeycrisp is highly recommended. Their firmness holds up well in the salad, and their sweetness or tartness complements the other ingredients beautifully.

→ Can I prepare this dish in advance?

While best enjoyed fresh for maximum crunch, you can prepare this dish up to 24 hours in advance. Store it in an airtight container in the refrigerator. The cabbage might soften slightly over time, but the flavors will meld nicely.

→ Are there any substitutions for apple cider vinegar?

Absolutely! For a brighter, tangier dressing, you can easily swap the apple cider vinegar for fresh lemon juice. This will impart a zesty lift to the overall flavor profile of the dish.

→ How can I enhance the texture with more crunch?

To add an extra layer of satisfying crunch, consider incorporating a handful of toasted walnuts or pumpkin seeds into the slaw just before serving. These additions provide a delightful textural contrast.

→ Is this suitable for all vegetarians?

This dish is generally vegetarian, but traditional Parmesan cheese is made with animal rennet. For strict vegetarians, it's advised to substitute with a vegetarian-friendly hard cheese alternative that uses microbial rennet.