Red Cabbage With Apple Parmesan

My cutting board was stained purple for three days after I first made this salad. I'd hacked through an entire red cabbage without gloves, and my fingertips looked like I'd been fingerprinted at a police station. But the bowl sitting in front of me, vivid magenta with flecks of green apple and creamy Parmesan curls, made every stained nail worth it. That crunch when I took the first bite, the way the sweet apple played against the tangy dressing, it wasn't just coleslaw anymore. It was the kind of side dish that makes you forget there's a main course coming.

I brought this to a potluck once, skeptical that anyone would choose purple cabbage over mac and cheese. Within twenty minutes, the bowl was scraped clean and two people asked if I'd bottled the dressing to sell. One friend admitted she'd never liked coleslaw until that night, and suddenly I understood why my grandmother always said color on the plate makes people curious. It's been my go to ever since, the dish I make when I want to look effortless but still impress.

Ingredients

• Red cabbage: The star here, and shredding it finely is the secret to avoiding jaw fatigue; a sharp knife or mandoline makes all the difference.
• Crisp apple: Granny Smith or Honeycrisp both work beautifully, their tartness and snap balancing the earthiness of the cabbage without turning mushy.
• Spring onions: They add a mild, fresh bite that doesn't overpower; regular onions can be too harsh here.
• Parmesan cheese: Shave it thick with a peeler for dramatic curls, or grate it coarse for salty little nuggets in every forkful.
• Extra virgin olive oil: Use something fruity and good quality, it's one of only a few dressing ingredients so it really shows up.
• Apple cider vinegar: The tangy backbone that makes the whole salad sing; don't skip it or swap for plain white vinegar.
• Dijon mustard: Just a teaspoon emulsifies the dressing and adds a gentle, sophisticated heat.
• Honey: Balances the vinegar's sharpness without making things sugary; maple syrup works if you're out of honey.
• Fresh parsley: Optional, but those green flecks make the magenta pop even more on the plate.

Instructions

Prep the Vegetables:

Shred the cabbage as thinly as you can manage, then toss it in a large bowl with the julienned apple and sliced spring onions. The finer you shred, the more tender and pleasant every bite will be.

Whisk the Dressing:

In a small bowl or jar, combine olive oil, apple cider vinegar, Dijon, honey, salt, and pepper, whisking hard until it thickens and turns creamy. Taste it now; if it's too sharp, add a pinch more honey.

Dress and Toss:

Pour the dressing over the cabbage mixture and toss with your hands or tongs until every shred glistens. Don't be shy, this salad can handle a good massage.

Add the Cheese:

Scatter the Parmesan over the top and toss gently so the shards don't all clump together. You want pockets of salty richness, not a cheese blob.

Garnish and Serve:

Transfer to your prettiest bowl, sprinkle with parsley if you have it, and serve right away for maximum crunch. If you've got time, let it chill for 30 minutes so the flavors can get cozy.

Save

There was an afternoon last spring when I needed something bright to shake off the grey weather, and I pulled this together with whatever was in the crisper. My neighbor wandered in, tasted a forkful over the counter, and said it reminded her of a farmer's market in Vermont she used to visit. We ended up eating the whole bowl standing there, laughing about how something so simple could feel like a small vacation. That's when I realized this salad isn't just about the ingredients, it's about the moment it creates.

Making It Your Own

I've thrown in toasted walnuts when I wanted more crunch, swapped lemon juice for the vinegar when I was feeling citrusy, and even used Pecorino Romano once when my Parmesan ran out. Each version was a little different, but all of them worked because the core balance of sweet, tangy, and salty stayed intact. Don't be afraid to taste and adjust as you go; your palate knows what it wants better than any recipe ever could.

Storing and Serving

This salad is best the day you make it, when the cabbage still has that satisfying snap and the apple hasn't started to soften. If you do have leftovers, store them in an airtight container in the fridge and eat within 24 hours; the flavors will meld beautifully, but the texture will lose a bit of its magic. I've brought it to picnics in a cooler and it held up surprisingly well, just give it a quick toss before serving to redistribute the dressing.

Tools and Timing

A sharp chef's knife, a large bowl, and a whisk are really all you need, though a mandoline makes shredding the cabbage feel almost meditative. If you're shaving Parmesan, a vegetable peeler works perfectly and gives you those dramatic curls that make the salad look fancy. The whole thing comes together in about 15 minutes, which means you can decide to make it on a whim and still have time to set the table.

• Use a jar with a tight lid to shake the dressing if you don't feel like whisking; it emulsifies just as well and saves you a bowl to wash.
• Chill your serving bowl in the fridge for 10 minutes before plating; it keeps the salad crisp a little longer on a warm day.
• If you're serving a crowd, double the recipe but dress it in batches so the cabbage at the bottom doesn't get overdressed and limp.

Save

This salad has become my answer to boring sides and last minute dinner panic. Every time I make it, I'm reminded that the best dishes don't need to be complicated, they just need to be honest, colorful, and full of flavor that makes you reach for another forkful.

Recipe Q&A

→ Can I make this coleslaw ahead of time?

This slaw is best enjoyed fresh for maximum crunch, but you can prepare it up to 30 minutes ahead to let the flavors meld. Leftovers can be refrigerated in an airtight container for up to 24 hours, though the cabbage will soften slightly.

→ What type of apple works best for this slaw?

Crisp, tart apples like Granny Smith or Honeycrisp work perfectly as they hold their texture and provide a nice contrast to the tangy dressing. Avoid soft or mealy apples that won't provide the desired crunch.

→ Can I substitute the Parmesan cheese?

Yes, you can use Pecorino Romano for a stronger, saltier flavor. For strict vegetarians, choose a vegetarian hard cheese made without animal rennet. The cheese adds essential salty contrast to the sweet and tangy elements.

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

Shred the cabbage as finely as possible using a sharp knife or mandoline. The dressing will help soften the cabbage slightly, especially if you let it sit for 15-30 minutes before serving. Massaging the cabbage briefly with a pinch of salt can also help tenderize it.

→ What can I add for extra texture and nutrition?

Toasted walnuts, pumpkin seeds, or sunflower seeds add wonderful crunch and healthy fats. You can also incorporate dried cranberries for sweetness or fresh herbs like dill or mint for additional flavor complexity.

→ Can I use white cabbage instead of red?

While white cabbage will work, red cabbage provides superior color, slight peppery flavor, and higher antioxidant content. If using white cabbage, consider adding shredded carrots or beets for visual appeal.