Red Cabbage With Apple Parmesan (Printable)

Crisp red cabbage, sweet apple, and Parmesan tossed in tangy vinaigrette. Ready in 15 minutes for a fresh side.

# What You'll 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 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, 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 incorporate.
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 Tips:

01 -
  • It comes together in under twenty minutes and looks like you tried much harder than you did.
  • The combo of crisp cabbage, sweet apple, and salty Parmesan hits every note without feeling heavy.
  • You can make it ahead and it still tastes fresh, which is rare for a salad.
02 -
  • Shred the cabbage thin or it'll be tough to chew; I learned this the hard way at my first attempt.
  • Dress it just before serving if you want it super crisp, or earlier if you prefer it slightly softened.
  • Don't skip the mustard in the dressing; it's what holds everything together and keeps the oil from separating.
03 -
  • Use a vegetable peeler to shave the Parmesan into thin, delicate ribbons that look elegant and distribute evenly.
  • If your cabbage tastes too sharp, rinse the shreds in cold water and pat them dry before dressing.
  • A splash of the pickle juice from a jar of cornichons in the dressing adds an unexpected depth.
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