Red Cabbage With Apple Parmesan (Print View)

Crunchy red cabbage with sweet apple and Parmesan in a tangy vinaigrette. Ready in 15 minutes.

# 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 - 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 Prepare:

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 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. Garnish with chopped parsley if desired. Serve immediately for maximum crunch, or chill for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in the time it takes your oven to preheat, with no cooking required and barely any dishes.
  • The cabbage stays crisp for hours, so you can make it ahead without that sad, soggy salad fate.
  • Every bite delivers crunch, sweetness, tang, and umami all at once without feeling fussy or complicated.
02 -
  • Do not overdress this slaw, start with three quarters of the dressing and add more only if it needs it, soggy cabbage is a tragedy.
  • If you make it ahead, keep the Parmesan separate and toss it in just before serving so it does not get slimy.
03 -
  • Use a vegetable peeler to shave the Parmesan into thin curls, it looks more elegant and distributes more evenly than grated cheese.
  • Let the dressed slaw sit for five minutes before serving, it gives the cabbage just enough time to soften slightly without losing its snap.
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