Red Cabbage Slaw with Apple (Printable)

Crisp red cabbage, sweet apple, and salty Parmesan in a tangy vinaigrette. Ready in just 15 minutes.

# Ingredient List:

→ 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:

01 - In a large mixing bowl, combine the shredded red cabbage, julienned apple, and sliced spring onions.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
03 - Pour the dressing over the cabbage mixture and toss well to coat evenly.
04 - Add the shaved Parmesan cheese and gently toss again to combine.
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 Tips:

01 -
  • It comes together in the time it takes to preheat an oven, no heat required.
  • The red cabbage stays crisp for hours, so you can prep it ahead without the sogginess most slaws suffer from.
  • Every bite delivers crunch, sweetness, saltiness, and tang all at once.
  • It's naturally gluten-free and vegetarian, so it fits almost every table without fuss.
02 -
  • Don't dress the slaw more than an hour ahead unless you want it to soften; red cabbage holds up better than green, but it's still best crisp.
  • If your apple starts browning before you're ready to toss, squeeze a little lemon juice over it to keep it looking fresh.
  • Use a mandoline or sharp knife for the cabbage; uneven shreds mean uneven texture, and nobody wants a mouthful of thick, chewy bits.
03 -
  • Shave the Parmesan with a vegetable peeler for big, dramatic curls that melt slightly when tossed with the dressed cabbage.
  • If you want the cabbage to soften just a bit without losing all its crunch, massage it with a pinch of salt for a minute before adding the dressing.
  • Taste the dressing before you pour it; if it's too sharp, add a touch more honey, and if it's too sweet, a splash more vinegar will fix it.
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