Red Cabbage With Apple Parmesan

I was standing at the farmers market one October morning, staring at a pile of glossy purple cabbage, when the vendor told me it would keep in my fridge for weeks. I bought one on impulse, then panicked later realizing I had no plan. A crisp apple sat on my counter, a wedge of Parmesan in the drawer, and suddenly this salad came together in minutes. The crunch was so satisfying I made it three times that week.

The first time I brought this to a potluck, I watched people go back for seconds before touching the main course. Someone asked if I had used a mandoline because the cabbage looked so fine and even. I laughed and admitted I had just used my sharpest knife and a lot of patience. Now I make it whenever I need something that looks impressive but feels effortless.

Ingredients

• Red cabbage: Choose a head that feels heavy and dense, the outer leaves should be shiny and tight, and shred it as thin as you can for the best texture.
• Apple: Granny Smith adds tartness that balances the dressing, but Honeycrisp brings a floral sweetness that makes the salad almost dessert like.
• Spring onions: These add a mild bite without overpowering the other flavors, slice them thin so they distribute evenly.
• Parmesan cheese: Use a vegetable peeler to shave it into delicate curls, or grate it coarse for little salty bursts in every bite.
• Olive oil: A fruity extra virgin oil makes the dressing sing, do not skimp here.
• Apple cider vinegar: This ties the apple and cabbage together with a gentle tang that does not overwhelm.
• Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle warmth.
• Honey: It rounds out the acidity and brings everything into balance.
• Fresh parsley: Optional but worth it, the green flecks make the purple and white pop visually.

Instructions

Prep the vegetables:

Shred the cabbage as finely as you can manage, then julienne or coarsely grate the apple so it mingles with the cabbage instead of sitting in chunks. Slice the spring onions thin and toss everything into a large bowl.

Make the dressing:

Whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until it looks creamy and emulsified. Taste it and adjust the honey or vinegar to your liking.

Toss and coat:

Pour the dressing over the cabbage mixture and use your hands or tongs to toss it thoroughly, making sure every shred gets coated. Add the Parmesan and toss gently so the cheese does not clump.

Finish and serve:

Transfer to a serving bowl and scatter the parsley on top if you are using it. Serve right away for maximum crunch, or let it sit in the fridge for 30 minutes if you prefer the flavors more melded and the cabbage slightly softened.

Save

One evening I made this for my sister who claimed she hated cabbage. She ate two bowls and then texted me the next day asking for the recipe. It turns out she had only ever had boiled cabbage, and this crunchy, bright version was a revelation. Now she brings it to her own dinners and pretends she invented it.

Choosing the Right Apple

Granny Smith apples are my go to because their tartness cuts through the richness of the Parmesan and the oil. Honeycrisp works beautifully if you want something sweeter and more floral. Avoid mealy apples like Red Delicious, they turn mushy and bland when grated. I learned this the hard way at a picnic when my salad turned into a sad, brown pile within an hour.

Make Ahead Tips

You can shred the cabbage and slice the onions up to a day ahead and store them in a sealed container in the fridge. Keep the apple and dressing separate until you are ready to serve. Once dressed, this salad is best within a few hours, but leftovers are still good the next day, just a bit softer and more wilted.

Serving Suggestions

This pairs beautifully with grilled chicken, roasted pork, or alongside a hearty soup. I have also piled it onto sandwiches and used it as a topping for tacos. It is bright enough to stand on its own as a light lunch if you add a handful of toasted walnuts or pumpkin seeds for extra protein and crunch.

• Add toasted walnuts or pumpkin seeds for extra texture and a nutty flavor.
• Swap the apple cider vinegar for fresh lemon juice if you want a brighter, more citrusy dressing.
• Try Pecorino Romano instead of Parmesan for a sharper, more assertive flavor.

Save

This salad has become my secret weapon for last minute gatherings and potlucks. It is proof that simple ingredients, when treated with a little care, can turn into something people remember long after the meal is over.

Recipe Questions & Answers

→ Can I make this coleslaw ahead of time?

While best enjoyed fresh for maximum crunch, you can prepare this up to 30 minutes ahead to let flavors meld. Leftovers can be refrigerated 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 wonderfully as they hold their texture and provide a nice contrast to the savory Parmesan. Avoid softer apple varieties that may turn mushy.

→ Can I substitute the Parmesan cheese?

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

→ How do I prevent the cabbage from being too dry?

Make sure to toss the cabbage thoroughly with the dressing to coat every strand. If it seems dry, add an extra tablespoon of olive oil or let it sit for a few minutes to allow the cabbage to absorb the dressing.

→ What can I add for extra texture?

Toasted walnuts, pumpkin seeds, or sunflower seeds add wonderful crunch and nutritional value. You can also add dried cranberries for a touch of sweetness.

→ Can I use green cabbage instead of red?

Absolutely! Green cabbage works just as well, though you'll lose the vibrant purple color. You can also use a mix of both for visual appeal and varied flavor.