Red Cabbage With Apple Parmesan (Printer-friendly)

Crisp red cabbage with sweet apple, Parmesan, and tangy dressing - a refreshing side in 15 minutes.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 small head red cabbage (about 1.3 pounds), 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 ounces Parmesan cheese, shaved or coarsely grated

→ Dressing

05 - 3 tablespoons extra virgin olive oil
06 - 1.5 tablespoons apple cider vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley (optional)

# Steps:

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 extra virgin 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 again to distribute uniformly throughout the salad.
05 - Transfer to a serving platter or bowl and garnish with chopped fresh parsley if desired.
06 - Serve immediately for optimal crunch, or chill for 30 minutes to allow flavors to develop and meld.

# Expert Advice:

01 -
  • It adds serious color and crunch to any table without turning on the stove.
  • The mix of sweet apple and salty Parmesan creates a balance that keeps you reaching for more.
  • You can make it in the time it takes to preheat an oven.
  • It tastes just as good after sitting for a bit, which means less last minute stress.
02 -
  • Shred the cabbage as thin as possible or it will be tough and hard to eat, a mandoline is your best friend here.
  • Dress the salad just before serving if you want maximum crunch, but if you dress it early, the cabbage will soften slightly and the flavors will deepen.
  • Dont skip the honey in the dressing, it balances the vinegar in a way that salt alone cannot.
03 -
  • Use a vegetable peeler to shave the Parmesan into thin curls instead of grating it, the texture is so much more elegant.
  • Toast a handful of walnuts or pumpkin seeds in a dry skillet and toss them in at the end for an extra layer of flavor and crunch.
  • If you want a creamier dressing without mayo, whisk in a tablespoon of Greek yogurt or sour cream.
  • Swap the parsley for fresh dill or mint for a completely different but equally delicious flavor profile.
Go Back