Red Cabbage Coleslaw With Apple (Printable Version)

Crisp red cabbage, sweet apple, and Parmesan tossed in tangy vinaigrette for a refreshing, crunchy salad.

# Ingredient List:

→ 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 Steps:

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 olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well emulsified.
03 - Pour the prepared dressing over the cabbage mixture and toss thoroughly to ensure even coating of all components.
04 - Add the shaved Parmesan cheese and gently toss again to distribute throughout the salad.
05 - Transfer to a serving platter or bowl and garnish with chopped fresh parsley if desired.
06 - Serve immediately for maximum crunch, or chill for 30 minutes to allow flavors to meld together.

# Expert Tips:

01 -
  • It brings actual crunch to the table, not the sad wilted kind you sometimes get with green cabbage.
  • The apple and Parmesan create this sweet and salty thing that makes you keep going back for more.
  • You can have it ready before the oven even preheats for whatever else youre cooking.
  • It looks like youve tried way harder than you actually have.
02 -
  • If you dress this too far in advance, the cabbage will start to weep and lose its crunch, so wait until just before serving.
  • The apple will brown if you cut it more than an hour ahead, toss it with a tiny bit of lemon juice if you need to prep early.
  • Dont skip the mustard in the dressing, its the only thing keeping the oil and vinegar from separating into a sad puddle.
03 -
  • Use a mandoline to shred the cabbage paper thin, it makes all the difference in texture and how the dressing clings.
  • Taste the dressing before you pour it, every batch of vinegar and mustard is a little different, so adjust the honey or salt as needed.
  • Let the Parmesan come to room temperature before you shave it, cold cheese shatters instead of curling into those pretty ribbons.
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