Red Cabbage With Apple Parmesan (Printable version)

Crunchy red cabbage tossed with sweet apple, Parmesan, and tangy vinaigrette. Ready in just 15 minutes.

# What You 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 tablespoons extra virgin olive oil
06 - 1.5 tablespoons apple cider vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley, optional

# Step-by-step guide:

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 evenly throughout the salad.
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 comes together faster than most people can decide what to wear, and tastes like you put in triple the effort.
  • The textures keep you coming back, crisp cabbage, juicy apple, salty cheese shards that crumble on your tongue.
  • You can make it while something else is in the oven and still feel like a kitchen genius when guests arrive.
02 -
  • Shred the cabbage just before dressing or it will start weeping and turn soggy; I learned this after prepping a day ahead and ending up with purple juice pooling at the bottom.
  • Toss the apple in a tiny squeeze of lemon juice if you're making this even 20 minutes in advance, otherwise it browns and looks tired.
03 -
  • Massage the shredded cabbage with a pinch of salt for 2 minutes before dressing if you want it even more tender; it breaks down the fibers without losing the crunch.
  • Save a handful of Parmesan shavings to scatter on top just before serving, it makes the presentation pop and gives you little bursts of salty richness in the first few bites.
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