Red Cabbage With Apple Parmesan

There was this late autumn afternoon when I needed something bright on the table, and all I had was half a purple cabbage rolling around in the crisper. I grabbed an apple, some cheese, and decided to just see what happened. The color alone woke up the whole kitchen. That first bite, all crunch and tang with little bursts of sweetness, made me wonder why I'd ever thought coleslaw had to be boring.

I brought this to a potluck once, mostly because I ran out of time for anything fancier. It sat next to casseroles and pasta bakes, this little pile of purple and green. By the end of the night, my bowl was empty and three people had asked for the recipe. One friend said it tasted like fall in the best possible way, and I've been making it ever since.

Ingredients

• Red cabbage: The star here, finely shredded so it's tender but still has bite; a mandoline makes this faster, but a sharp knife works just fine.
• Apple: Go for something crisp like Granny Smith or Honeycrisp so it doesn't turn mushy; the sweetness cuts through the vinegar beautifully.
• Spring onions: They add a mild, fresh sharpness without overpowering the way raw red onion sometimes can.
• Parmesan cheese: Shave it with a vegetable peeler for delicate curls that melt into the slaw; pre-grated doesn't have the same magic.
• Extra virgin olive oil: Use something fruity and good quality since it's front and center in the dressing.
• Apple cider vinegar: Tangy and a little sweet, it echoes the apple and ties everything together.
• Dijon mustard: Just a teaspoon gives the dressing body and a subtle kick.
• Honey: Balances the vinegar and mustard; maple syrup works too if that's what you have.
• Fresh parsley: Optional, but it adds a pop of color and a hint of brightness at the end.

Instructions

Prep the vegetables:

Shred the cabbage as finely as you can manage, then toss it in a big bowl with the julienned apple and sliced spring onions. The mix of colors is half the fun here.

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 emulsified. Taste it; it should be tangy with a hint of sweetness.

Toss it all together:

Pour the dressing over the cabbage mixture and toss well, making sure every shred gets coated. Add the Parmesan and give it one more gentle toss so the cheese doesn't clump.

Serve or chill:

You can serve it right away for maximum crunch, or let it sit in the fridge for thirty minutes so the flavors get cozy. Either way, it's delicious.

Save

One evening, I made this for my mom, who swore she didn't like cabbage. She ate two helpings and asked if I'd bring it to Sunday dinner. Sometimes a dish surprises people, and that's when you know you've got something good.

Choosing Your Apple

The apple you pick makes a real difference here. Granny Smith brings tartness that plays well with the vinegar, while Honeycrisp adds sweetness and stays crunchy even after sitting. I've tried softer apples and they turned mushy within an hour, so stick with the firm ones. If you want something in between, Fuji or Pink Lady work beautifully too.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I've added toasted walnuts for crunch, swapped lemon juice for the vinegar when I wanted it brighter, and even used Pecorino instead of Parmesan for a sharper bite. Sometimes I toss in dried cranberries or a handful of pomegranate seeds if I'm feeling fancy. The base is solid, so don't be afraid to play around.

Storage and Leftovers

This slaw is best the day you make it, but it holds up surprisingly well for about twenty-four hours in the fridge. The cabbage softens a bit, which some people actually prefer. Just give it a quick toss before serving and maybe add a drizzle of olive oil to freshen it up.

• Store it in an airtight container to keep it from drying out.
• If making ahead, keep the dressing separate and toss right before serving.
• Leftover slaw makes a great topping for grain bowls or pulled pork sandwiches.

Save

This slaw has become one of those recipes I make without thinking, the kind that feels like a small celebration on an ordinary Tuesday. I hope it brings that same kind of easy joy to your table.

Questions & Answers

→ Can I make this coleslaw ahead of time?

It's best enjoyed fresh for maximum crunch, but you can chill it for 30 minutes to let flavors meld. Leftovers can be refrigerated in an airtight container for up to 24 hours, though the cabbage may soften slightly.

→ What type of apple works best?

Crisp, tart varieties like Granny Smith or Honeycrisp work wonderfully. Their firm texture holds up well and provides a nice contrast to the cabbage, while their tartness complements the tangy dressing.

→ Can I substitute the Parmesan cheese?

Yes, Pecorino Romano makes an excellent substitute with a stronger, saltier flavor. For strict vegetarians, use a vegetarian hard cheese made without animal rennet.

→ How do I make this coleslaw more filling?

Add a handful of toasted walnuts, pumpkin seeds, or sunflower seeds for extra protein and healthy fats. You could also add cooked chickpeas or white beans to transform it into a light main course.

→ Can I adjust the dressing to my taste?

Absolutely! Swap apple cider vinegar for fresh lemon juice for a brighter flavor, adjust honey for sweetness, or add more Dijon mustard for extra tanginess. Start with the base amounts and adjust to your preference.

→ What's the easiest way to shred the cabbage?

A sharp chef's knife works well for fine shredding. For faster, more uniform results, use a mandoline slicer or the shredding blade of a food processor. Remove the tough core before shredding.