Red Cabbage With Apple Parmesan (Printable)

Crisp red cabbage, sweet apple, and Parmesan in tangy vinaigrette. Fresh, crunchy, and ready in 15 minutes.

# 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:

01 - In a large mixing bowl, combine the shredded red cabbage, julienned apple, and thinly sliced spring onions.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
03 - Pour the prepared dressing over the cabbage mixture and toss thoroughly to coat all components evenly.
04 - Add the shaved Parmesan cheese and gently toss to incorporate without breaking the delicate shards.
05 - Transfer to a serving platter or bowl and garnish with chopped parsley if desired. Serve immediately for maximum crunch or chill for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, but feels like you put real thought into it.
  • The combination of sweet apple, salty Parmesan, and tangy dressing keeps your fork coming back.
  • No wilting, no sogginess, just pure crunch that holds up even after sitting for a bit.
02 -
  • If you dress this too early, the cabbage will release water and dilute the flavor, so wait until just before serving.
  • Shredding the cabbage as thin as possible makes a huge difference in texture, a mandoline helps but a sharp knife works too.
03 -
  • Use a vegetable peeler to shave the Parmesan into thin ribbons, it looks elegant and melts slightly when tossed with the dressing.
  • If your cabbage tastes too sharp, rinse the shreds briefly under cold water and pat them dry before dressing, it takes the edge off without losing crunch.
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