Red Cabbage With Apple Parmesan

This slaw came together on a Tuesday afternoon when I realized I had nothing green left in the crisper drawer, just half a purple cabbage and a lone apple rolling around. I was hosting book club that night and needed something quick, colorful, and capable of sitting out without wilting into sadness. What started as a produce rescue mission turned into the recipe I now make more than any other side dish. The contrast of sweet apple against salty Parmesan and that bright vinegar snap makes it impossible to stop eating straight from the bowl.

I brought this to a potluck once and watched three people go back for seconds before the main course even arrived. Someone asked if I had added beets because the color was so intense, and I realized most people forget how naturally vibrant red cabbage can be. A friend who swore she hated coleslaw scraped the bowl clean and texted me for the recipe the next morning. That is when I knew this version was different from the mayo heavy slaws that sit untouched at barbecues.

Ingredients

• Red cabbage: Choose a head that feels heavy and tight, the outer leaves should squeak a little when you press them, and shred it as finely as you can for the best texture.
• Apple: Granny Smith adds tartness that plays well with the vinegar, but Honeycrisp brings a honeyed sweetness that some people prefer, just avoid mealy varieties.
• Spring onions: These add a mild sharpness without the harshness of raw red onion, slice them thin so they blend in rather than dominate.
• Parmesan cheese: Use a vegetable peeler to shave it into delicate curls, or grate it coarsely, either way it adds salty depth that makes this feel special.
• Extra virgin olive oil: A fruity oil works beautifully here, but anything with a bit of character will do, skip the bland stuff.
• Apple cider vinegar: This is the backbone of the dressing, its gentle acidity brightens everything without tasting sharp or chemical.
• Dijon mustard: It helps the dressing emulsify and adds a subtle warmth that rounds out the flavors.
• Honey: Just a teaspoon balances the vinegar and makes the whole thing taste more complete, maple syrup works too if that is what you have.
• Fresh parsley: Optional but worth it, the green flecks make it look more alive and add a fresh herbal note.

Instructions

Prep the vegetables:

Shred the cabbage as finely as you can manage, either with a sharp knife or a mandoline if you are feeling confident. Julienne or coarsely grate the apple, leaving the skin on for color and texture, then slice the spring onions thin and toss everything into a large bowl.

Make the dressing:

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until it looks smooth and slightly thick. If you use a jar, you can just shake it hard for thirty seconds and call it done.

Toss it all together:

Pour the dressing over the cabbage mixture and toss with your hands or tongs until every shred is lightly coated. Add the Parmesan and toss gently again so the cheese does not clump or disappear into the bottom of the bowl.

Finish and serve:

Transfer to a serving dish and scatter parsley over the top if you are using it. Serve right away for maximum crunch, or let it sit in the fridge for thirty minutes if you want the flavors to meld and the cabbage to soften just slightly.

Save

The first time I served this at a family dinner, my uncle, who usually ignores vegetables entirely, ate two full servings and asked why we never made coleslaw like this before. My aunt leaned over and whispered that she had been making the same mayo based slaw for twenty years and was secretly relieved someone finally brought an alternative. It is funny how a simple dish can quietly shift what people expect from a side salad.

Choosing the Right Apple

The apple you pick will change the personality of this slaw more than you might expect. Granny Smith keeps things sharp and bracing, almost pickled tasting when it hits the vinegar, while Honeycrisp leans sweet and juicy, softening the edges of the dressing. I have also used Fuji in a pinch, and it worked fine, but avoid Red Delicious or anything that tastes like wet cardboard because no amount of dressing will save it.

Making It Your Own

Once you have made this a few times, it becomes a formula you can tweak without thinking. I have added toasted walnuts when I wanted more richness, swapped lemon juice for the vinegar when I was out, and used Pecorino Romano instead of Parmesan when I wanted a sharper, saltier bite. A handful of dried cranberries turns it into a holiday side, and a sprinkle of toasted pumpkin seeds makes it feel more autumnal.

Storage and Leftovers

This slaw is best the day you make it, when the cabbage is still crisp and the apple has not started weeping into the dressing. That said, leftovers keep in an airtight container in the fridge for up to twenty four hours, though the texture softens and the flavors meld into something quieter and less vibrant. If you know you will have leftovers, dress only the portion you plan to serve and keep the rest of the slaw and dressing separate.

• Add a handful of toasted nuts or seeds right before serving for extra crunch and richness.
• If the slaw tastes flat after chilling, add a squeeze of fresh lemon juice to wake it back up.
• Double the dressing recipe and keep extra in a jar for quick weeknight salads all week long.

Save

This is the kind of recipe that makes you look like you tried harder than you did, and I mean that as the highest compliment. Keep it in your back pocket for potlucks, weeknight dinners, or those moments when you need something bright and crunchy to balance out whatever else is on the table.

Recipe FAQs

→ Can I make this coleslaw ahead of time?

It's best enjoyed fresh for maximum crunch, but you can prepare it up to 30 minutes ahead to let flavors meld. Leftovers can be refrigerated for up to 24 hours, though the cabbage will soften slightly.

→ What type of apple works best?

Crisp, tart apples like Granny Smith or Honeycrisp are ideal as they hold their texture and provide a nice contrast to the sweet dressing. Avoid soft apple varieties that may become mushy.

→ Can I substitute the Parmesan cheese?

Yes, Pecorino Romano works well for a stronger, saltier flavor. For strict vegetarians, use a vegetarian hard cheese made without animal rennet.

→ How do I prevent the cabbage from being too dry?

Make sure to toss the cabbage thoroughly with the dressing to coat every strand. If needed, you can add an extra tablespoon of olive oil or a splash more vinegar to reach your desired consistency.

→ What can I add for extra texture?

Toasted walnuts, pumpkin seeds, or sunflower seeds add a delightful crunch. You can also include dried cranberries or raisins for a touch of sweetness.

→ Is this slaw suitable for meal prep?

While it's freshest when made the same day, you can prep the vegetables and dressing separately and combine them just before serving to maintain optimal crunch and flavor.