Save to Pinterest My neighbor knocked on the door one afternoon holding a purple cabbage and asking if I had any ideas beyond boiling it. We stood in my kitchen peeling back those glossy leaves, and I remembered a slaw my aunt used to make with apples and cheese. Half an hour later, we had a bowl of this on the table, and she took a photo before even tasting it. The colors alone made us both smile.
I brought this to a potluck once and watched people pile it next to barbecue and roasted chicken, and it held its own. Someone asked if I had massaged the cabbage, and I admitted I had just chopped and tossed. Sometimes simple is the whole point. The bowl came back empty, dressing and all.
Ingredients
- Red cabbage: Choose a head that feels heavy and firm, the outer leaves should be tight and glossy, and shred it as thin as you can stand because thick pieces never soften quite right.
- Apple: Granny Smith keeps its snap and adds tartness, but Honeycrisp brings a little sweetness that plays nicely with the vinegar.
- Spring onions: Milder than regular onions, they add a gentle bite without overpowering the other flavors.
- Parmesan cheese: Use a vegetable peeler to shave it into thin curls, the texture matters as much as the flavor here.
- Olive oil: Go for something fruity and good quality since theres nowhere for it to hide in this dressing.
- Apple cider vinegar: It echoes the apple in the slaw and brings just the right amount of tang.
- Dijon mustard: This is what helps the dressing cling to every shred of cabbage instead of pooling at the bottom.
- Honey: Just enough to round out the sharpness without making things sweet.
- Parsley: Optional, but it adds a fresh green note that makes the whole thing feel more alive.
Instructions
- Prep the vegetables:
- Slice the cabbage as thin as you can manage, either with a sharp knife or a mandoline if youre feeling efficient. Toss it in a large bowl with the julienned apple and sliced spring onions, and give everything a quick mix so the colors start to swirl together.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper until it looks smooth and slightly thickened. If youre using a jar, just shake it hard for thirty seconds and youre done.
- Dress the slaw:
- Pour the dressing over the cabbage mixture and use your hands or tongs to toss everything thoroughly. You want every ribbon of cabbage to glisten a little.
- Add the Parmesan:
- Scatter the shaved Parmesan over the top and toss gently one more time so the cheese doesnt clump. It should be mixed in but still visible in little salty pockets.
- Garnish and serve:
- Transfer to a serving bowl and sprinkle with parsley if youre using it. Serve right away for maximum crunch, or let it sit in the fridge for half an hour if you want the flavors to settle in together.
Save to Pinterest One night I served this alongside roast pork, and my friend who claims to hate cabbage had three helpings. She kept saying it didnt taste like cabbage, which I took as a compliment. Sometimes all it takes is a little sharpness and crunch to change someones mind.
Choosing Your Apple
Granny Smith is my go to because the tartness plays against the vinegar instead of fighting it. Honeycrisp works if you want a little more sweetness and a louder crunch. I tried Red Delicious once and regretted it immediately, too soft and too bland. Stick with something crisp and a little assertive.
Storing and Making Ahead
This slaw is at its best the moment you make it, but leftovers will hold for about a day in the fridge if you keep them in an airtight container. The cabbage softens a bit and the apple loses some snap, but the flavors actually deepen. Just give it a quick toss before serving again, and maybe add a little fresh Parmesan on top to perk it up.
Ways to Mix It Up
I sometimes throw in a handful of toasted walnuts or pumpkin seeds for extra crunch and a nutty undertone. Swap the Parmesan for Pecorino Romano if you want a sharper, saltier bite. You can also use lemon juice instead of apple cider vinegar if you want something a little brighter and less round.
- Add dried cranberries for a sweet chewiness that contrasts with the crisp cabbage.
- Try a handful of fresh mint or basil instead of parsley for a completely different vibe.
- If youre making this in the fall, toss in a few pomegranate seeds for color and tiny bursts of juice.
Save to Pinterest This slaw has become my answer to what do I bring when I dont want to turn on the oven. Its bright, its fast, and it makes people ask for the recipe.
Common Recipe Questions
- → Can I make this coleslaw ahead of time?
While best enjoyed fresh for maximum crunch, you can prepare it up to 30 minutes ahead to let flavors meld. Leftovers keep in an airtight container for up to 24 hours, though the cabbage may soften slightly.
- → What type of apple works best?
Crisp, tart apples like Granny Smith or Honeycrisp work perfectly as they hold their texture and provide a nice contrast to the sweet honey in the dressing. Avoid soft apples that bruise easily.
- → Can I substitute the Parmesan cheese?
Yes, Pecorino Romano makes an excellent substitute with a stronger, saltier flavor. For vegetarians avoiding animal rennet, use a vegetarian hard cheese alternative.
- → How do I prevent the apple from browning?
Toss the apple immediately with the acidic dressing once cut. The apple cider vinegar will help prevent oxidation and browning while adding flavor.
- → What can I add for extra texture?
Toasted walnuts, pumpkin seeds, or sunflower seeds add wonderful crunch. You can also include shredded carrots or thinly sliced fennel for additional vegetables.
- → Is this suitable for meal prep?
For best results, store the dressing separately and toss just before serving. The cabbage and vegetables can be prepped and refrigerated for 1-2 days in advance.