Red Cabbage With Apple Parmesan (Printable Version)

Crisp red cabbage, sweet apple, and salty Parmesan tossed in tangy vinaigrette for a refreshing side dish.

# List of Ingredients:

→ 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 sliced 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 incorporate.
05 - Transfer to a serving platter or bowl and garnish with chopped parsley if desired.
06 - Serve immediately for maximum crunch, or chill for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It delivers that satisfying crunch that makes you reach for seconds without any guilt.
  • The sweetness of apple and honey plays beautifully against the sharp mustard and tangy vinegar.
  • You can pull it together in the time it takes someone to set the table.
  • It stays crisp and vibrant even after sitting for a bit, unlike limp lettuce salads.
02 -
  • Shred the cabbage as close to serving time as possible, because once it's cut, it starts to lose moisture and can become limp if dressed too far ahead.
  • Don't skip the honey, even if you think you want a purely savory slaw, because it balances the vinegar in a way that salt alone cannot.
  • Toss the apple in a little lemon juice if you're prepping ahead, otherwise it will brown and look tired by the time you serve.
03 -
  • Use a mandoline to shred the cabbage paper thin, it makes the texture silkier and helps the dressing cling better.
  • Let the dressed slaw sit for five minutes before adding the Parmesan, so the cabbage softens just enough without losing its crunch.
  • Taste the dressing before you pour it on, because every batch of vinegar and mustard is slightly different, and you might need a pinch more honey or salt.
Go Back