Red Cabbage With Apple Parmesan

My neighbor handed me half a red cabbage over the fence one Saturday morning, insisting I take it before it went to waste. I had no plan for it, just a vague memory of coleslaw from summer barbecues. By lunchtime, I'd shredded the whole thing, tossed in an apple I found in the crisper, and made something that tasted brighter and sharper than any store-bought slaw I'd ever had. The kitchen smelled like vinegar and honey, and I ate it straight from the bowl with a fork.

I brought this to a potluck once, mostly because I had nothing else ready. People kept asking if I'd made it from scratch, as if shredding cabbage was some kind of wizardry. One friend scraped the bowl clean and texted me the next day asking for the recipe. It became my go-to whenever I needed something that looked impressive but didn't require turning on the stove.

Ingredients

• Red cabbage: The star of the show, it brings color and a sturdy crunch that won't wilt under dressing. Shred it as thin as you can manage without losing your patience.
• Apple: I use Granny Smith when I want tartness to cut through the richness, or Honeycrisp when I'm feeling indulgent. Either way, julienne it so it tangles with the cabbage.
• Spring onions: They add a mild bite without overpowering the sweetness of the apple. Slice them thin and use both the white and green parts.
• Parmesan cheese: Shave it with a peeler for delicate curls, or grate it coarse if you want bolder pockets of salty flavor. Don't skip this, it makes the whole thing feel grown-up.
• Extra virgin olive oil: Use something you'd be happy to dip bread into. The dressing is simple, so quality matters here.
• Apple cider vinegar: It echoes the apple and adds a brightness that wakes up the whole bowl. If you only have white vinegar, add a squeeze of lemon.
• Dijon mustard: This is what holds the dressing together and gives it a subtle sharpness. Yellow mustard won't do the same job.
• Honey: Just enough to balance the vinegar without turning the slaw sweet. I've used maple syrup in a pinch and it worked fine.
• Fresh parsley: Optional, but it adds a fresh green note that makes the dish look more alive on the table.

Instructions

Prep the vegetables:

In a large bowl, toss together the shredded red cabbage, julienned apple, and sliced spring onions. The colors alone will make you want to eat it.

Make the dressing:

In a small bowl or jar, whisk the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until it thickens slightly and looks creamy. Taste it, you should feel the tang first, then the sweetness.

Dress the slaw:

Pour the dressing over the cabbage mixture and toss with your hands or tongs until everything is coated. Don't be shy, really work it in so every shred gets some love.

Add the Parmesan:

Fold in the Parmesan gently so the shavings don't break apart completely. You want ribbons of cheese throughout, not a paste.

Garnish and serve:

Transfer to a serving dish and scatter parsley over the top if you're using it. Serve right away for maximum crunch, or let it sit in the fridge for half an hour if you prefer the flavors to settle.

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The first time I served this at a family dinner, my uncle said it tasted like the coleslaw his mother used to make, except better. He had three helpings. I didn't have the heart to tell him I'd invented it by accident with leftover vegetables. Sometimes the best recipes come from not overthinking it.

Choosing Your Apple

Granny Smith gives you sharp tartness that plays against the honey, while Honeycrisp or Fuji brings natural sweetness and stays crisp longer. I've also used Pink Lady when that's what I had, and it worked beautifully. Avoid Red Delicious, it turns mealy and bland the moment you shred it.

Making It Ahead

This slaw is best the day you make it, but if you need to prep ahead, keep the dressing separate and toss everything together just before serving. The cabbage will hold its crunch in the fridge for a day, but the apple can brown slightly even with the vinegar. A quick squeeze of lemon juice over the apple before mixing helps slow that down.

Ways to Change It Up

I've added toasted walnuts when I wanted more richness, and pumpkin seeds when I was out of nuts. Both worked. Sometimes I swap the Parmesan for Pecorino Romano when I want a sharper, saltier bite, or use lemon juice instead of vinegar when I'm craving something brighter.

• Toss in a handful of dried cranberries for a touch of sweetness and chew.
• Add a pinch of caraway seeds if you want a hint of Eastern European flair.
• Drizzle a little extra honey if you're serving it alongside spicy grilled meats.

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This slaw has become my answer to every last-minute gathering and every weeknight when I want something that feels special without any fuss. It reminds me that good food doesn't need to be complicated, just honest and well-balanced.

Recipe FAQs

→ Can I make this coleslaw ahead of time?

Best served immediately for maximum crunch, but you can prepare it up to 30 minutes early to let flavors meld. Leftovers keep in an airtight container 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 perfectly. Their firm texture holds up well and their tartness balances the sweet dressing. Avoid soft, mealy apples that won't provide the desired crunch.

→ 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. Aged Manchego also works well.

→ How do I prevent the apple from browning?

Toss the julienned apple immediately with the vinegar-based dressing. The acid in the apple cider vinegar and lemon juice naturally prevents oxidation and keeps the apple looking fresh and vibrant.

→ What can I add for extra crunch and flavor?

Toasted walnuts, pumpkin seeds, or sunflower seeds add wonderful texture. Dried cranberries or raisins provide sweetness, while fresh herbs like dill or mint offer aromatic complexity. Each addition complements the base ingredients beautifully.

→ Is this coleslaw suitable for meal prep?

While delicious, this slaw is best enjoyed fresh due to the cabbage releasing moisture over time. If meal prepping, store the shredded vegetables and dressing separately, then combine just before serving for optimal texture and flavor.