Red Cabbage Coleslaw Apple Parmesan (Printable Version)

Vibrant, crunchy red cabbage, sweet apple, and salty Parmesan. Tossed in a tangy vinaigrette for a refreshing side dish.

# What You'll 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 - 1½ 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, apple, and 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. Toss well to coat evenly.
04 - Add the Parmesan cheese and gently toss again.
05 - Transfer to a serving platter or bowl. Garnish with chopped parsley if desired.
06 - Serve immediately for maximum crunch, or chill for 30 minutes to let flavors meld.

# Expert Advice:

01 -
  • The crunch stays satisfying for days, unlike so many other salads that turn soggy and sad
  • Something magical happens when the sweet apple hits that salty Parmesan
02 -
  • The cabbage actually benefits from sitting in the dressing for about 30 minutes, softening just enough while keeping that satisfying crunch
  • Using a box grater instead of a knife for the apple gives you perfect, uniform strands that distribute throughout the salad
03 -
  • A mandoline makes quick work of the cabbage if you have one, just watch your fingers
  • Taste the apple first because sweeter varieties might need an extra splash of vinegar
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