Pin it I threw this together on a Sunday afternoon when I realized I had bought way too much red cabbage at the farmers market. The head was enormous, almost comically so, and I stood in my kitchen wondering what to do with it besides the usual sauerkraut. I grabbed an apple from the fruit bowl, found some Parmesan in the fridge, and decided to trust my instincts. The result was so bright and crunchy that my partner wandered into the kitchen twice asking what smelled so good. Sometimes the best recipes come from mild panic and a willingness to experiment.
I brought this to a potluck once, skeptical that anyone would get excited about cabbage. Within twenty minutes, the bowl was empty and three people asked for the recipe. One friend admitted she usually avoided coleslaw because of the heavy mayo dressing, but this one felt light and alive. I watched her go back for seconds, and I realized that sometimes all it takes is a different approach to change someones mind about a dish. That night, this salad became my go to contribution for gatherings.
Ingredients
- Red cabbage: Choose a head thats firm and heavy for its size, the leaves should squeak a little when you press them, and shred it as thin as you can manage for the best texture.
- Apple: Granny Smith gives you tartness that cuts through the richness, while Honeycrisp adds sweetness, either way, leave the skin on for extra color and fiber.
- Spring onions: They bring a mild sharpness without overpowering the other flavors, and the green parts add little bursts of color throughout the salad.
- Parmesan cheese: Use a vegetable peeler to shave it into thin curls, the salty, nutty flavor is what makes this slaw feel special instead of ordinary.
- Extra virgin olive oil: A fruity, peppery oil makes the dressing sing, so use one you would happily dip bread into.
- Apple cider vinegar: It echoes the apple in the salad and adds the right amount of tang without being harsh.
- Dijon mustard: This is the secret emulsifier that holds the dressing together and adds a subtle warmth.
- Honey: Just a touch balances the acidity and brings out the natural sweetness of the cabbage and apple.
- Fresh parsley: Optional, but it adds a fresh herbal note that makes the whole thing feel more vibrant.
Instructions
- Prep the vegetables:
- Shred the cabbage as finely as you can, either with a sharp knife or a mandoline if youre feeling brave. Julienne or coarsely grate the apple, leaving the skin on for color, and slice the spring onions thinly on the bias.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until it looks smooth and slightly thickened. Taste it and adjust the seasoning, it should be tangy with a hint of sweetness.
- Toss the salad:
- Pour the dressing over the cabbage, apple, and spring onions in a large mixing bowl. Use your hands or two big spoons to toss everything together, making sure every shred gets coated.
- Add the Parmesan:
- Scatter the shaved Parmesan over the top and give it one more gentle toss, being careful not to break up the cheese too much. You want those curls to stay visible and beautiful.
- Garnish and serve:
- Transfer the slaw to a serving platter or bowl, sprinkle with chopped parsley if youre using it, and serve right away. If you have time, let it chill for 30 minutes so the flavors can marry, but its delicious either way.
Pin it One evening, I made this for my mom when she came over for dinner. She took one bite, paused, and said it reminded her of the coleslaw her grandmother used to make, except lighter and more interesting. We sat at the table talking about how food carries memory, how a single flavor can transport you back decades. She asked for seconds, then took home the leftovers in a glass container. That moment reminded me that cooking is never just about feeding people, its about creating little bridges between past and present.
Choosing Your Apple
The apple you choose will shift the personality of this salad. Granny Smith brings sharp tartness that wakes up your palate, while Honeycrisp leans sweeter and juicier, almost dessert like. I have also used Pink Lady with great success, it sits somewhere in the middle with a floral sweetness and firm texture. Whatever you pick, make sure its crisp, a mealy apple will turn mushy and sad in the salad. Julienne it if you want long elegant strands, or coarsely grate it if you prefer the apple to blend more subtly into the slaw.
Getting the Cabbage Right
Red cabbage can be a little intimidating because of its size and density, but once you commit to shredding it, the work goes fast. I learned the hard way that thick shreds make for a chewy, unpleasant salad, so now I aim for ribbons as thin as I can manage. A mandoline makes this effortless, but if youre using a knife, cut the cabbage into quarters first, remove the core, and then slice each quarter as thinly as possible. The finer the shred, the more the dressing coats each piece, and the more tender the final texture. If your cabbage seems especially tough, you can massage it with a pinch of salt for a minute to break down the fibers slightly.
Make Ahead and Storage Tips
This salad is at its absolute best the day you make it, when the cabbage is still crisp and the Parmesan hasnt dissolved into the dressing. That said, I have eaten leftovers the next day and they were still enjoyable, just softer and more marinated. If you know you will have leftovers, consider keeping the dressing separate and tossing it together just before serving. The cabbage, apple, and spring onions can sit together in the fridge for a few hours without any problem. Once dressed, store any leftovers in an airtight container in the refrigerator and eat them within 24 hours.
- For a crunchier salad, dress it right before serving.
- Add nuts or seeds at the last minute so they dont get soggy.
- If the salad seems dry after chilling, drizzle a little extra olive oil and vinegar over it before serving.
Pin it This salad has become one of those recipes I make without thinking, the kind that feels like second nature now. I hope it becomes that for you too, a simple, vibrant dish that makes any meal feel a little more special.
Recipe FAQs
- → Can I make this coleslaw ahead of time?
Best served fresh for maximum crunch, but you can prepare it up to 30 minutes ahead to let flavors meld. Store leftovers refrigerated in an airtight container for up to 24 hours, though texture may soften slightly.
- → What type of apple works best?
Crisp, tart apples like Granny Smith or Honeycrisp are ideal as they maintain their crunch and provide a nice contrast to the cabbage. Avoid softer varieties that may turn mushy when tossed with dressing.
- → Can I substitute the Parmesan cheese?
Yes, Pecorino Romano offers a stronger, saltier flavor profile. For vegetarians, use a vegetarian hard cheese made without animal rennet. The cheese adds essential salty richness to balance the sweet apple.
- → How do I shred the red cabbage finely?
Use a sharp chef's knife to quarter the cabbage, remove the core, then slice very thinly. Alternatively, a mandoline slicer creates uniform, thin shreds quickly. A food processor with a slicing blade also works well.
- → What can I add for extra texture?
Toasted walnuts, pumpkin seeds, or sunflower seeds add wonderful crunch and nutty flavor. Add them just before serving to maintain their crispness and prevent them from becoming soggy in the dressing.
- → Can I use white cabbage instead of red?
While you can substitute white cabbage, red cabbage provides beautiful color and slightly earthier flavor that pairs particularly well with apple and Parmesan. For best results, stick with red cabbage as specified.