Red Cabbage With Apple Parmesan (Printable Version)

Crisp red cabbage, sweet apple, and Parmesan tossed in tangy vinaigrette. Fresh, crunchy, and ready in minutes.

# Needed Ingredients:

→ Vegetables & Fruit

01 - 1 small head red cabbage (approximately 1.3 lbs), finely shredded
02 - 1 large crisp apple such as 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

# Preparation Steps:

01 - In a large mixing bowl, combine the shredded red cabbage, julienned apple, and thinly sliced spring onions.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
03 - Pour the prepared dressing over the cabbage mixture and toss thoroughly to coat all components evenly.
04 - Add the shaved Parmesan cheese and gently toss the salad once more to distribute throughout.
05 - Transfer to a serving platter or bowl and garnish with chopped parsley if desired.
06 - Serve immediately for maximum crunch and crisp texture, or chill for 30 minutes to allow flavors to meld together.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent an hour on it.
  • The crunch is so satisfying it makes you forget youre eating something this healthy.
  • Every bite has contrast: sweet apple, salty cheese, tangy dressing, and that deep purple cabbage that stains your cutting board like a badge of honor.
  • You can make it ahead or serve it right away, and either way it tastes like exactly what you need.
02 -
  • Don't dress the salad more than an hour ahead or the cabbage will release water and turn soggy; I learned this the hard way at a picnic where my beautiful slaw turned into purple soup.
  • If your apple starts browning before you're ready to toss, squeeze a little lemon juice over it and it'll stay pale and pretty.
  • Taste the dressing before you pour it over; if it's too sharp, add a bit more honey, and if it's too sweet, another splash of vinegar will fix it.
03 -
  • Use a mandoline with a guard to shred the cabbage paper-thin; it makes the salad feel restaurant-quality and your jaw won't get tired chewing.
  • If you can only find regular Parmesan and not the fancy stuff, buy a small wedge and grate it yourself; pre-grated cheese is coated in cellulose and won't melt into the dressing the same way.
  • Add the Parmesan at the very end so it stays in distinct shavings rather than dissolving completely; that little bit of texture makes all the difference.
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