Red Cabbage With Apple Parmesan

My cutting board was stained purple for days after I first tried shredding red cabbage by hand. I thought I had ruined it, but my neighbor laughed and said that meant I was doing something right. She told me her grandmother used to say purple fingers were a badge of honor in the kitchen. That coleslaw turned out so bright and crunchy, I forgot all about the stains.

I brought this to a potluck once, worried it would look too simple next to all the casseroles and baked dishes. By the end of the night, my bowl was scraped clean and three people asked for the recipe. One friend admitted she normally hated coleslaw but couldn't stop eating this one. I think the Parmesan was what won her over.

Ingredients

• Red cabbage: Choose a head that feels heavy and tight, the outer leaves should squeak a little when you rub them together, and shred it as thin as you can manage for the best texture.
• Apple: Granny Smith gives you tartness that balances the dressing, but Honeycrisp adds a honey like sweetness that some people prefer, just make sure it is crisp and cold.
• Spring onions: These add a mild sharpness without overpowering the salad, and I slice them on a diagonal because it looks prettier and releases more flavor.
• Parmesan cheese: Use a vegetable peeler to shave long ribbons or grate it coarsely, the bigger pieces melt slightly into the dressing and create little pockets of salty richness.
• Extra virgin olive oil: A fruity olive oil makes the dressing taste alive, but if yours is too peppery, cut it with a neutral oil.
• Apple cider vinegar: This ties the apple and cabbage together beautifully, and the slight sweetness in the vinegar plays well with the honey.
• Dijon mustard: It emulsifies the dressing and adds a quiet heat that you feel more than taste.
• Honey: Just a teaspoon rounds out the acidity and makes the whole salad feel more complete.
• Parsley: Totally optional, but a handful of chopped parsley makes the dish feel fresher and adds a pop of green against all that purple.

Instructions

Prep the vegetables:

Shred the cabbage as finely as you can, then julienne or grate the apple and slice the spring onions thin. Keep the apple in a bowl of cold water with a squeeze of lemon if you are not assembling right away, it keeps the edges from browning.

Make the dressing:

Whisk together the olive oil, vinegar, mustard, honey, salt, and pepper until it looks creamy and smooth. Taste it and adjust the salt or honey depending on how tart your vinegar is.

Toss everything together:

Pour the dressing over the cabbage mixture and toss with your hands or two big spoons until every strand is coated. Add the Parmesan and toss gently so the cheese doesn't clump.

Garnish and serve:

Transfer to a serving bowl, scatter parsley on top if using, and serve immediately for maximum crunch. If you prefer the flavors blended, let it chill in the fridge for thirty minutes before serving.

Save

My dad, who claimed he only ate coleslaw at barbecue joints, took a second helping of this without saying a word. Later he admitted the apple reminded him of his mother's Waldorf salad, and he liked that it didn't have mayonnaise. That was the highest compliment I ever got from him about a vegetable dish.

Choosing Your Apple

I have made this with at least six different apple varieties, and the results vary more than you would think. Granny Smith keeps everything sharp and clean, Honeycrisp adds a juicy sweetness, and Fuji leans almost too sweet unless you add extra vinegar. I once used a Red Delicious because it was all I had, and the salad tasted flat and mealy. Stick with firm, tart apples and you will be happy every time.

Making It Ahead

You can shred the cabbage and make the dressing a few hours early, but do not combine them until just before serving. I learned this the hard way when I dressed a big batch for a picnic two hours early and arrived with a soggy purple mess. The cabbage wilts fast once the acid hits it, so keep everything separate until the last possible moment. If you do have leftovers, they are still decent the next day, just a little softer and more marinated.

Ways to Make It Your Own

This salad is forgiving and loves additions. I have stirred in toasted walnuts for crunch, swapped lemon juice for the vinegar when I wanted brightness, and used Pecorino Romano instead of Parmesan for a funkier, saltier bite. A handful of dried cranberries turns it into a holiday side, and shredded carrot adds sweetness and more color. My friend adds a pinch of caraway seeds and says it reminds her of her grandmother's cabbage rolls.

• Toast nuts or seeds in a dry pan until fragrant before adding them for deeper flavor.
• If you want more protein, toss in some chickpeas or shredded rotisserie chicken.
• A drizzle of truffle oil at the end makes it feel fancy without much effort.

Save

This coleslaw has become my go to whenever I need something bright and quick that makes people smile. It proves that simple ingredients, when treated right, can be more satisfying than anything complicated.

Recipe FAQ

→ Can I make this coleslaw ahead of time?

It's best enjoyed immediately for maximum crunch, but you can prepare it up to 30 minutes ahead 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?

Choose crisp, tart varieties like Granny Smith or Honeycrisp. Their firm texture holds up well in the slaw and their tartness complements the tangy dressing without adding excessive sweetness.

→ Can I substitute the Parmesan cheese?

Yes, Pecorino Romano offers a stronger, saltier flavor profile. For vegetarians avoiding animal rennet, use a vegetarian-friendly hard cheese. Aged cheddar also works well for a different flavor dimension.

→ How do I prevent the cabbage from being too tough?

Shred the cabbage as finely as possible using a sharp knife or mandoline. The dressing also helps soften the cabbage slightly, especially if you let it sit for 15-30 minutes before serving.

→ What can I add for extra texture?

Toasted walnuts, pumpkin seeds, or sunflower seeds add delightful crunch. Dried cranberries or raisins provide chewy sweetness that contrasts beautifully with the crisp vegetables.

→ Can I adjust the dressing to my taste?

Absolutely. Add more honey for sweetness, extra vinegar for tang, or a pinch of red pepper flakes for heat. Lemon juice can replace apple cider vinegar for a brighter, citrusy finish.