Red Cabbage With Apple Parmesan (Print View)

Crisp red cabbage, sweet apple, and salty Parmesan tossed in a tangy vinaigrette for a refreshing side dish.

# 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 Make It:

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 combine.
05 - Transfer to a serving platter or bowl. Garnish with chopped parsley if desired.
06 - Serve immediately for maximum crunch, or chill for 30 minutes to let flavors meld.

# Expert Insights:

01 -
  • It stays crisp for hours without wilting, making it perfect for picnics and gatherings where salads usually turn sad and soggy.
  • The combination of sweet, salty, and tangy hits every flavor note without feeling heavy or overdressed.
  • You can throw it together in under twenty minutes with no cooking required, just chopping and tossing.
  • The colors are so vibrant that it makes even the simplest table look like you tried really hard.
02 -
  • Shred the cabbage as thin as possible or it will be tough to chew, I learned this the hard way when my first attempt felt like eating crunchy ribbons of rubber.
  • Dress the salad just before serving if you want it super crisp, but if you toss it early, the cabbage softens into something almost pickled and surprisingly delicious.
  • Don't skip the honey in the dressing, it's not about sweetness but about balancing the acid so the vinegar doesn't make your mouth pucker.
03 -
  • Use a mandoline to shred the cabbage if you have one, it makes the job faster and the shreds more uniform, which helps the dressing coat everything evenly.
  • Taste the dressing before you pour it over the salad and adjust the honey or vinegar to your liking, because every batch of vinegar and every palate is a little different.
  • If you're serving this at a party, double the recipe because it always disappears faster than you think it will.
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