Red Cabbage With Apple Parmesan (Printable)

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

# What You 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, 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 dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
04 - Add the shaved Parmesan cheese and gently toss again to distribute throughout.
05 - Transfer to a serving platter or bowl and garnish with chopped parsley if desired.
06 - Serve immediately for maximum crunch, or chill for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It takes less time to make than it does to set the table.
  • The apple adds just enough sweetness to balance the tangy cabbage without feeling like dessert.
  • You can prep it in the morning and it only gets better as it sits.
  • The Parmesan melts slightly into the dressing and creates little pockets of salty richness.
02 -
  • Do not dress the salad more than an hour ahead or the cabbage will weep and turn soggy.
  • If your cabbage tastes bitter, rinse the shredded pieces under cold water and pat them dry before using.
  • The apple will brown if you prep it too early, so grate or slice it last and toss it immediately with the dressing.
03 -
  • Use a sharp knife or mandoline to slice the cabbage paper thin, it makes all the difference in texture.
  • Toss the salad with your hands instead of tongs so the dressing coats every piece without bruising the cabbage.
  • Taste the dressing before you add it and adjust the honey or vinegar based on how sweet or tart your apple is.
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