Save My neighbor handed me half a purple cabbage over the fence one August afternoon, saying she had too many from her garden. I had no plan for it, but that night I sliced it thin, tossed in a grated apple from the counter, and shaved some Parmesan over the top. The crunch was so loud my husband heard it from the next room. That accidental bowl became this recipe, and now I make it every time I need something bright and fast.
I brought this to a potluck once, worried it was too simple compared to the casseroles and baked pastas. It was the first bowl empty. Someone asked if I used a mandoline, and I admitted I just used my sharpest knife and a little patience. Two people texted me the next day asking for the recipe, which made me realize that sometimes the simplest things are what people actually want to make at home.
Ingredients
- Red cabbage: Choose a firm, heavy head with tight leaves, and slice it as thin as you can manage so every bite is tender and the dressing clings properly.
- Apple: A tart Granny Smith keeps things sharp, but a Honeycrisp adds a floral sweetness that surprises people in the best way.
- Spring onions: They bring a mild bite without the harshness of raw red onion, and the green parts add little bursts of color.
- Parmesan cheese: Use a vegetable peeler to shave it into wide, delicate ribbons that look fancy but take no extra effort.
- Apple cider vinegar: Its fruity acidity plays beautifully with both the cabbage and the apple, tying the whole thing together.
- Dijon mustard: This is what makes the dressing cling instead of pool at the bottom of the bowl.
- Honey: Just a teaspoon smooths out the vinegar and mustard without making the slaw sweet.
- Extra virgin olive oil: A grassy, peppery oil makes the dressing taste alive, not flat.
- Fresh parsley: Optional, but it adds a fresh herbal note that makes the whole dish feel more intentional.
Instructions
- Prep the vegetables:
- Shred the cabbage as finely as you can, then julienne or grate the apple just before tossing so it does not brown. Slice the spring onions thin, using both the white and light green parts.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper until it looks creamy and emulsified. Taste it and adjust the seasoning now, because once it is on the cabbage it is harder to fix.
- Toss everything together:
- Pour the dressing over the cabbage, apple, and spring onions, then use your hands or tongs to toss until every shred is lightly coated. Add the Parmesan and toss gently so the cheese does not clump.
- Finish and serve:
- Transfer to a serving bowl, sprinkle with parsley if you have it, and serve right away for maximum crunch. If you want the flavors to deepen, let it chill for 30 minutes, but know that the cabbage will soften slightly.
Save One evening I made this for my daughter after she came home exhausted from work, and she ate it straight from the bowl standing at the counter. She said it tasted like something expensive from a deli, which made me laugh because it cost almost nothing. That is when I realized this recipe is not just quick, it is generous in a quiet way.
Choosing the Right Cabbage
Red cabbage should feel heavy for its size and have firm, tightly packed leaves without soft spots. The outer leaves might be a little faded, but the inside should be vibrant and purple. If the core looks dry or cracked, the cabbage is old and will taste bitter no matter how you dress it.
Making It Your Own
I have added toasted walnuts when I wanted more texture, and once I used lemon juice instead of vinegar because that is what I had. My sister swaps in Pecorino Romano for a sharper, saltier bite, and my friend adds a handful of dried cranberries when she serves it at Thanksgiving. The base is so simple that it holds up to almost anything you want to fold in.
Storing and Serving
This slaw is best the day you make it, when the cabbage still has that crisp snap and the apple has not softened. If you do have leftovers, store them in an airtight container in the fridge and eat them within 24 hours. The flavors will be more mellow, and the texture will be softer, but it is still good tucked into a sandwich or eaten cold with grilled chicken.
- Serve it alongside roasted pork or grilled sausages for a bright contrast.
- Pack it into a grain bowl with quinoa, avocado, and a soft boiled egg.
- Use it as a crunchy topping for tacos or pulled pork sliders.
Save This is the kind of recipe I make when I want something that feels like I tried, but I really did not. It is crisp, colorful, and always makes people ask for seconds.
Recipe FAQs
- → Can I prepare this coleslaw ahead of time?
While best enjoyed fresh for maximum crunch, you can prepare this up to 30 minutes ahead and chill to let flavors meld. Leftovers can be refrigerated in an airtight container for up to 24 hours, though the cabbage will soften slightly.
- → What type of apple works best?
Crisp, tart apples like Granny Smith or sweet-tart varieties like Honeycrisp work best. These apples hold their texture well and provide a nice contrast to the tangy dressing and salty Parmesan.
- → Can I substitute the Parmesan cheese?
Yes, Pecorino Romano makes an excellent substitute for a stronger, saltier flavor. For vegetarian diets, use a vegetarian hard cheese made without animal rennet.
- → How do I get the cabbage finely shredded?
Use a sharp chef's knife to slice the cabbage as thinly as possible, or use a mandoline for uniform, paper-thin shreds. A food processor with a slicing blade also works well for larger quantities.
- → What can I add for extra texture?
Toasted walnuts or pumpkin seeds add wonderful crunch and nutty flavor. You can also add dried cranberries or raisins for a touch of sweetness.
- → Can I adjust the dressing ingredients?
Absolutely. Swap apple cider vinegar for fresh lemon juice for a brighter citrus flavor, or adjust the honey to taste for more or less sweetness. You can also add a crushed garlic clove for extra depth.