Red Cabbage Slaw with Apple

I threw this together on a Tuesday night when I realized my usual go-to slaw had become boring. The red cabbage was sitting in the crisper, a lonely apple was starting to wrinkle, and I had a wedge of Parmesan that needed using. What started as a fridge-cleaning exercise turned into something I now make at least twice a month. The colors alone are enough to wake up any table, but it's the crunch and that sweet-salty-tangy balance that keeps everyone coming back for seconds.

The first time I brought this to a potluck, I watched a friend pile it next to grilled chicken, then go back for a second scoop to eat it on its own. She asked if I'd added something secret, convinced there was more to it than cabbage and apple. There wasn't, just good ingredients treated simply. That's when I realized this slaw doesn't need to be a supporting act.

Ingredients

• Red cabbage: The star here, offering deep color and sturdy crunch that won't wilt under dressing like green cabbage sometimes does.
• Apple: Go for something crisp and slightly tart like Granny Smith or Honeycrisp; soft apples turn mushy and lose their bite.
• Spring onions: They add a mild sharpness without the harshness of raw red onion, keeping the slaw bright and friendly.
• Parmesan cheese: Shave it thick or grate it coarse so you get salty, nutty bursts in every forkful instead of just a dusty coating.
• Extra virgin olive oil: Use something fruity and good quality since it's not cooked; this is where flavor comes through.
• Apple cider vinegar: It echoes the apple and adds just enough acidity to make everything sing.
• Dijon mustard: A tiny spoonful emulsifies the dressing and brings a subtle warmth.
• Honey: Balances the vinegar without making the slaw sweet; you want just a whisper of it.
• Fresh parsley: Optional but worth it for a pop of green and a hint of freshness at the end.

Instructions

Prep the vegetables:

Shred the cabbage as finely as you can manage without turning it into confetti; thin ribbons give you crunch without chewiness. Julienne or coarsely grate the apple, leaving the skin on for color and texture.

Make the dressing:

In a small bowl or jar, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper until it looks smooth and slightly thickened. Taste it; it should be tangy with a hint of sweetness.

Toss it all together:

Pour the dressing over the cabbage, apple, and spring onions in a large bowl, then toss with your hands or tongs until every shred is lightly coated. Add the Parmesan and toss gently so the cheese doesn't clump.

Finish and serve:

Transfer to a serving bowl, scatter parsley over the top if you're using it, and serve right away for maximum crunch. If you prefer softer cabbage and deeper flavor, let it sit in the fridge for 30 minutes before serving.

Save

One summer evening, I served this alongside barbecue ribs, and it was the slaw that got the compliments. The vinegar cut through the richness, the apple added lightness, and the Parmesan made it feel special instead of like an afterthought. I've never gone back to mayo-based slaw since.

Choosing Your Apple

Tart, firm apples work best here because they hold their shape and balance the dressing. I've tried this with Red Delicious once and regretted it; the apple turned mealy and sweet in a way that clashed with everything else. Stick with Granny Smith, Honeycrisp, or even a Fuji if you want a touch more sweetness.

Make It Your Own

This slaw is forgiving and loves additions. I've stirred in toasted walnuts for richness, swapped lemon juice for the vinegar when I wanted brightness, and even used Pecorino Romano instead of Parmesan for a sharper bite. You can also add shredded carrot or thinly sliced fennel if you want more layers of crunch and flavor.

Storing and Serving

This slaw is at its best within a few hours of making it, when the cabbage is still crisp and the apple hasn't released too much juice. If you do have leftovers, store them in an airtight container in the fridge for up to 24 hours. The flavor deepens, but the texture softens, so it becomes a different kind of good.

• Serve it alongside grilled meats, fish tacos, or roasted vegetables for a bright contrast.
• Pack it for lunch with some crusty bread and a boiled egg for a simple, satisfying meal.
• Double the recipe if you're feeding a crowd; it disappears faster than you'd think.

Save

This slaw has earned a permanent spot in my weeknight rotation, right next to roast chicken and grain bowls. It's proof that simple ingredients, treated with a little care, can turn into something you crave.

Recipe FAQs

→ Can I make this coleslaw ahead of time?

While best enjoyed fresh for maximum crunch, you can prepare this up to 24 hours in advance. Store it in an airtight container in the refrigerator. The cabbage may soften slightly as it sits in the dressing.

→ What type of apple works best for this dish?

Crisp, tart apples like Granny Smith or Honeycrisp work wonderfully. They hold their texture well and provide a nice contrast to the tangy dressing and salty Parmesan.

→ Can I substitute the Parmesan with another cheese?

Yes, Pecorino Romano makes an excellent substitute with a stronger, saltier flavor. For a vegetarian option, use a vegetarian hard cheese made without animal rennet.

→ How do I prevent the apple from browning?

Toss the apple pieces in a little lemon juice immediately after cutting, or prepare the salad just before serving. The acidic dressing also helps slow oxidation once mixed.

→ What can I add for extra crunch and nutrition?

Toasted walnuts, pumpkin seeds, or sunflower seeds add wonderful texture and healthy fats. Dried cranberries or raisins can provide a sweet contrast to the tangy dressing.

→ Is this suitable for meal prep?

For best results, store the dressing separately and toss just before serving. The cabbage and apple can be prepared and refrigerated up to a day ahead, keeping them crisp and fresh.