Red Cabbage With Apple Parmesan (Printable)

Crisp red cabbage, sweet apple, and salty Parmesan in a tangy vinaigrette. Ready in 15 minutes, vegetarian-friendly.

# What Goes In:

→ 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 Make It:

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 extra virgin 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 ingredients evenly.
04 - Add the shaved Parmesan cheese and gently toss the salad again to distribute evenly.
05 - Transfer the coleslaw to a serving platter or bowl. Top with chopped fresh parsley if desired.
06 - Serve immediately for maximum crunch, or chill for 30 minutes to allow flavors to meld.

# Expert Tips:

01 -
  • It comes together in minutes but tastes like you put real thought into it.
  • The crunch is so satisfying you'll forget you're eating something healthy.
  • That hit of Parmesan turns simple cabbage into something almost indulgent.
  • No cooking means no heat in the kitchen and no extra dishes to scrub.
02 -
  • Shred the cabbage as finely as possible or it will be tough and hard to eat, I learned this the first time when my slaw felt more like a chore than a treat.
  • Dress the slaw just before serving or the cabbage will release water and the whole thing gets soggy, patience pays off here.
  • If your apple is mealy or soft, the texture won't be right, so choose a firm, crisp variety every time.
03 -
  • Use a mandoline to shred the cabbage quickly and evenly, just watch your fingers.
  • Let the dressing sit for a minute after whisking so the flavors have a chance to marry before you pour it over the vegetables.
  • If you're serving this at a gathering, keep it chilled in the fridge and toss it one more time right before placing it on the table.
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